Entree: United States – Florida – Caribbean Jerk Pork (Pork marinated in spicy-sweet Jamaican-style jerk seasoning and grilled or roasted until charred and aromatic)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 8 hrs

Total 10 hrs 15 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, trimmed
- 4 scallions, roughly chopped
- 1 small yellow onion, roughly chopped, about 6 oz (170 g)
- 2 Scotch bonnet or habanero peppers, stemmed and seeded if desired
- 4 cloves garlic
- 1 tbsp (15 g) fresh ginger, grated
- 1/4 cup (50 g) dark brown sugar, packed
- 1/4 cup (60 ml) soy sauce
- 1/2 cup (120 ml) orange juice
- 3 tbsp (45 ml) lime juice
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (14 g) ground allspice (pimento)
- 1 tbsp (3 g) dried thyme or 2 tbsp (6 g) fresh thyme leaves
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) kosher salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) white rum (optional)
- 2 tbsp (30 ml) red wine vinegar or apple cider vinegar
- 2 tbsp (30 ml) extra vegetable oil for searing or brushing
- Lime wedges and chopped scallions for serving

Instructions

1. Combine scallions, onion, Scotch bonnet peppers, garlic, ginger, brown sugar, soy sauce, orange juice, lime juice, 1/4 cup (60 ml) vegetable oil, allspice, thyme, cinnamon, nutmeg, salt, pepper, rum (if using), and vinegar in a blender or food processor; blend to a coarse-smooth paste.
2. Score the pork shoulder skin or fat cap in a crosshatch pattern and place the pork in a large bowl or resealable bag; pour the jerk marinade over the pork, working it into the scores and all surfaces. Cover and refrigerate at least 8 hours, ideally overnight.
3. Remove pork from refrigerator 30–45 minutes before cooking to take off the chill. Preheat grill to medium-high for direct grilling with a cooler zone, or preheat oven to 325°F (160°C) for roasting.
4. For grilling: sear the pork over direct medium-high heat 3–5 minutes per side until charred; then move to indirect heat, cover, and cook 45–75 minutes more (depending on size) until an instant-read thermometer reads 145–160°F (63–71°C) for sliceable pork or higher for more tender meat. For oven roasting: place pork on a rack in a roasting pan, roast at 325°F (160°C) until internal temperature reaches about 160–175°F (71–79°C), 1.5–2.5 hours depending on size; for very tender, pullable pork roast to 190–195°F (88–90°C).
5. During cooking, baste occasionally with reserved marinade or pan juices and monitor for flare-ups on the grill; lower direct heat if sugars begin to burn.
6. When done, remove pork and let rest 10–15 minutes; this allows juices to redistribute. For pulled pork, shred with forks; for sliced pork, cut across the grain into slices.
7. Serve with lime wedges and chopped scallions, alongside rice and peas, fried plantains, or flatbreads typical of Florida-Caribbean plates.
8. Leftovers keep 3–4 days refrigerated; reheat gently to preserve moisture.