Entree: Dominica – National Cuisine – Jerk Pork (Pork pieces marinated in a spicy-sweet pimento and Scotch bonnet paste then grilled or roasted until deeply flavored and caramelized)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 4 hrs

Total 6 hrs 30 min

Ingredients

- 3 lb (1.36 kg) bone-in pork shoulder, cut into 2-inch (5 cm) pieces
- 4 scallions (green onions), chopped (approx. 40 g)
- 2–3 Scotch bonnet peppers, seeded if desired (approx. 30 g)
- 4 garlic cloves, minced (approx. 12 g)
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) fresh thyme leaves or 1 tbsp (15 ml) dried thyme
- 2 tsp (10 ml) ground allspice (pimento)
- 1 tsp (5 ml) ground cinnamon
- 1 tsp (5 ml) ground nutmeg
- 3 tbsp (45 ml) dark brown sugar
- 3 tbsp (45 ml) soy sauce
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) ground black pepper
- Reserved 2 tbsp (30 ml) marinade (set aside before touching raw pork) for basting (optional, boil before use)
- 2–3 tbsp (30–45 ml) oil for the grill or pan
- Lime wedges and extra chopped scallions for serving

Instructions

1. In a blender or food processor combine scallions, Scotch bonnet peppers, garlic, ginger, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, white vinegar, lime juice, vegetable oil, salt, and pepper. Blend to a coarse-smooth paste to make the jerk marinade.
2. Place pork pieces in a large bowl or resealable bag. Reserve 2 tbsp (30 ml) of the marinade in a separate container (do not return marinade that touched raw meat). Pour remaining marinade over the pork and rub thoroughly so all pieces are coated. Cover and refrigerate at least 4 hours, preferably overnight.
3. For grill method: prepare a two-zone fire or preheat gas grill to medium (350–400°F / 175–200°C). Sear pork pieces over direct heat 3–4 minutes per side, then move to indirect heat, cover, and cook 45–75 minutes until pork is tender and internal temperature reaches 195°F (90°C) for very tender shoulder or 160–165°F (71–74°C) for sliceable pieces. Baste occasionally with the reserved (boiled) marinade for extra glaze.
4. For oven method: preheat oven to 325°F (160°C). Place marinated pork in a roasting pan, cover tightly with foil, and roast 2–2.5 hours until very tender. Uncover, brush with reserved (boiled) marinade, and broil or finish on a hot grill 4–6 minutes per side to caramelize.
5. Let pork rest 10 minutes, then slice or pull as desired. Serve hot with lime wedges and chopped scallions, alongside rice and peas, roasted breadfruit, or plantains.