Jamaican Jerk Pork in an oven
Jamaican Jerk Pork
Prep time 10 minutes.
Marinate for at least 1 day. I didn’t have time to wait another day this time, and it was still delicious.
Cooking time 90 minutes.
- 2.5 pounds pork shoulder
- 1/4 cup whole Allspice
- 1T fresh thyme
- 2T salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 T smoked paprika
- 1 T black pepper
Add the allspice, cinnamon, nutmeg, black pepper, smoked paprika, and salt into an electric grinder. Remove the thyme leaves from the stems. Toss the stems. Add thyme to grinder. Grind to a fine powder.
- 1 cup apple cider vinegar
- 1/3 cup minced garlic
- 1/3 cup minced ginger
- 1/4 cup habanero hot sauce.
- *Further hot sauce to your spicy food tolerance. This recipe would be 3/5 stars at a restaurant*
Add all the liquids into a quart glass measuring cup, and add the ground spices. Mix together. Next, pour the marinade into a plastic Ziploc bag with the pork. Put that bag into a larger container to prevent spills or cross contamination. Marinate in the fridge for 24 hours minimum.
Pour the marinade and pork into the glass pan. The liquid marinade will reduce as this cooks.
Turn oven down to 370 F for 60 minutes. Or until the internal temperature reaches 180F. Pork shoulder meat should easily pull apart with forks or melt apart when finished.
Allow to cool for 10 minutes before eating.
I am totally adding Jerk Pork to my favorites list. Apparently you can use these seasonings with most meat/proteins. Jerk seasonings are versatile.
I only wish I bought more than 2.5 pounds of pork. Oh well, I’ll have to cook it again! 😋
Thanks for reading! Tell me what you think in the comments! I’ve been meaning to post more recipes and I have 9 more left as a goal for October.