Jerk Pork - Oceanian Recipe

Jerk Pork

🌍 Oceanian, Jamaican Difficulty: ●●●○○

Pork was the original jerk meat — the Maroons hunted wild boar (introduced by Spanish colonizers) and smoked it over pimento wood in pits to preserve it and mask the smell from colonial patrols.

Ingredients

• 1.5 kg pork shoulder, cut into large chunks or left as a joint
• Full jerk marinade (see Jerk Chicken recipe above)
• Extra allspice berries for smoking, if available

Method

1. Preparing — Prepare jerk marinade as above.
2. Piercing — Pierce pork all over with a skewer or fork; rub marinade deeply into meat.
3. Marinating — Marinate 24–48 hours refrigerated.
4. Step 4 — For authentic result: slow-cook over pimento wood charcoal, low and slow, 2–3 hours.
5. Homing — Home method: Roast at 160°C (320°F) covered for 2 hours; uncover and raise heat to 220°C (425°F) for final 20 minutes to char the exterior.
6. Resting — Rest 15 minutes before slicing or pulling.

Tags: pork shoulder, full jerk marinade, extra allspice berries for smoking · Source: Brittani's Almanac