Recipe Index

Ingredients

• 4-6 pounds Pork Shoulder Picnic Roast, whole, cleaned and pat dried
• 1 sm Onion, quartered
• 6 cloves Garlic, peeled
• 4 stalks Escallion, roughly chopped
• 6 sprigs Fresh Thyme, hard stems removed
• 1-2 whole Scotch Bonnet Peppers, stem removed
• 1 2-in pc. Fresh Ginger Root, peeled
• 15 whole Pimento Berries, allspice berries
• 1 tsp Paprika
• 1/2 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Black Pepper
• 1 tsp Salt
• 1 Vegetable Bouillon Cube, or beef/pork bouillon cube
• 1 tbsp Brown Sugar
• 2 tsp Browning
• 2 tbsp Soy Sauce
• 2 tbsp Olive Oil, or neutral tasting oil
• 1 tbsp Ketchup
• 2 tbsp Honey, more or less to taste
• 1/4 cup Vegetable Broth, or chicken/beef broth

Method

1. Add all the jerk marinade ingredients to a food processor or blender. Pulse until pureed, keeping some texture rather than making it completely smooth, and set aside.
2. Rub the jerk marinade all over the pork until fully coated on all sides. Cover and marinate overnight, or for 12 to 24 hours for best results.
3. Remove the pork from the fridge and let it rest on the counter for at least 20 minutes to take the chill off. Cover and bake in a preheated oven at 350°F for 1 1/2 to 2 hours, until the meat is tender, using a lidded casserole or Dutch oven, or a baking sheet tented with aluminum foil. Check periodically so the rendered fat and juices do not dry out; if it starts to dry out, add water or stock, a few tablespoons to 1/4 cup.
4. When the meat is tender, remove it from the oven, rest it on a cutting board and slice it into smaller chunks, then transfer the chunks to a shallow baking sheet.
5. Place the meat under the oven broiler on high for about 5 minutes, until the surface is caramelised and golden with some charred bits. Remove from the oven and serve while hot.

Prep: 15 minutes · Cook: 1 hour 30 minutes · Total: 1 hour 45 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data