Spiced Jerk Pork Shoulder
Aromatic Caribbean jerk spices create a bold, smoky crust on tender pork shoulder. Serve with rice and beans for an authentic island meal.
- Total time
- 195 min
- Servings
- 6
- Calories
- 520
- Protein
- 58g
Ingredients
- 2 whole scotch bonnet peppers, seeded
- 3 whole fresh thyme sprigs
- 4 whole scallions, chopped
- 1.5 tablespoon allspice berries
- ⅓ cup lime juice
- ¼ cup soy sauce
- 4 whole garlic cloves
- 1.5 inch piece ginger, peeled and chopped
- 4 pound pork shoulder, skin scored
Instructions
- 1
Combine scotch bonnet, thyme, scallions, and allspice in blender.
- 2
Add lime juice, soy sauce, garlic, and ginger to blender.
- 3
Blend until smooth paste forms, about 1 minute.
- 4
Pat pork shoulder dry with paper towels.
- 5
Rub jerk paste all over pork, working into scores.
- 6
Cover pork and refrigerate for at least 4 hours.
- 7
Remove pork from refrigerator 30 minutes before cooking.
- 8
Preheat oven to 325°F.
- 9
Place pork skin-side up on roasting pan.
- 10
Add 1 cup water to bottom of pan around pork.
- 11
Roast for 3 to 3.5 hours until pork reaches 185°F internally.
- 12
Increase oven to 425°F.
- 13
Roast 15 more minutes until skin crisps and darkens.
- 14
Remove pork from oven and let rest 15 minutes.
- 15
Shred pork with two forks, discarding bones.
Tools you’ll need
- blender
- paper towels
- roasting pan (13x9 inch)
- meat thermometer
- two forks
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
