Jamaican Jerk Pork Shoulder Roast

• 3 pounds pork shoulder roast
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 tablespoons brown sugar
• 2 tablespoons fresh thyme leaves
• 1 tablespoon ground allspice
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 Scotch bonnet peppers, seeded and minced
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper

Steps

1. 1 Preheat oven to 325°F.
2. 2 Combine olive oil, soy sauce, lime juice, orange juice, brown sugar, thyme, allspice, ginger, cinnamon, nutmeg, Scotch bonnet peppers, garlic, salt, and pepper in a blender until smooth.
3. 3 Score the pork shoulder with a knife and rub the jerk marinade all over, ensuring it gets into the scores.
4. 4 Let the pork marinate for at least 4 hours or overnight in the refrigerator.
5. 5 Place the pork on a rack in a roasting pan and roast in the preheated oven for 3 hours, or until the internal temperature reaches 195°F.
6. 6 Remove from oven and let rest for 20 minutes before carving.
7. 7 Slice and serve with any remaining juices drizzled over the top.

Equipment

• Oven
• Roasting pan with rack
• Blender

Variations

• Substitute pork shoulder with chicken thighs for a quicker cooking time.
• Add pineapple chunks to the roasting pan for a fruity twist.

Substitutions

• If fresh thyme isn't available, use 2 teaspoons of dried thyme.
• Substitute brown sugar with honey for a different sweetness.

Pairings

• Jamaican ginger beer
• Coconut rice
• Coleslaw

Nutrition

Tips

• For a milder heat, reduce the number of Scotch bonnet peppers.
• If you can't find Scotch bonnet peppers, substitute with habaneros or adjust to your spice preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently to maintain moisture.

Serving Suggestions

• Serve with rice and peas, fried plantains, or a fresh mango salsa.

FAQ