Jamaican Jerk Pork Shoulder Recipe
When you need to feed a crowd for your summer party, look no further than this Jamaican jerk pork shoulder! This succulent, ultra flavorful pork shoulder marinates in jerk spices overnight and then slowly roasts until it's melt-in-your-mouth tender.
How to Make the Best Jamaican Jerk Pork Shoulder
This Jamaican jerk pork shoulder is the ultimate centerpiece for any summer gathering, bringing authentic Caribbean flavors to your backyard table. The magic happens in the jerk marinade—a vibrant blend of habanero peppers, aromatic spices like allspice and cinnamon, with hints of spiced rum and fresh lime juice. This isn’t your typical barbecue fare; it’s a flavor explosion that transforms a humble cut of pork into something truly memorable.
What makes this recipe special is the overnight marinating process that allows the spices to penetrate deep into the meat, creating a complex flavor profile that develops even more during the long, slow roasting. Whether you choose the traditional oven method or take the shortcut with a slow cooker, the result is the same: fall-apart-tender pork with a beautiful caramelized exterior and juicy, flavorful meat inside.
No summer gathering is complete without this tropical-inspired showstopper. It feeds a crowd, looks impressive, and tastes even better than it looks. Serve it with rice and peas, roasted plantains, or piled high on crusty rolls—your guests will be asking for the recipe all season long.
Jamaican Jerk Pork Shoulder
When you need to feed a crowd for your summer party, look no further than this Jamaican jerk pork shoulder! This succulent, ultra flavorful pork shoulder marinates in jerk spices overnight and then slowly roasts until it's melt-in-your-mouth tender.
Ingredients
Jerk Marinade
Pork
Instructions
Jerk Marinade
- Combine sliced peppers, onion, green onions, ginger, and garlic cloves in a food processor.
- Add brown sugar, allspice, five-spice powder, pepper, nutmeg, cinnamon, salt, and cloves.
- Pulse until the mixture forms a paste.
- Transfer to a bowl and stir in soy sauce, spiced rum, lime juice, and olive oil.
Oven-Roasted Method
- Coat the pork shoulder generously with the jerk marinade, covering all sides.
- Place in a large roasting pan, cover with foil, and refrigerate overnight or for at least 8 hours.
- Preheat oven to 300°F (150°C).
- Roast covered for 5-6 hours, basting occasionally with pan juices, until the meat is very tender and shreds easily.
- Remove foil and increase heat to 400°F (200°C), roasting for an additional 30-45 minutes to develop a nice crust.
- Let rest for 15 minutes before shredding and serving.
Slow Cooker Method
- Coat the pork shoulder with the jerk marinade and place in a slow cooker.
- Cook on low for 8-10 hours until the meat is very tender and easily shredded.
- For a crispy exterior, transfer to a baking sheet and broil for 5-10 minutes before serving.
Notes
- The size of the pork shoulder will affect cooking time; allow approximately 1 hour per pound when roasting in the oven.
- For best flavor, prepare the marinade a day ahead and refrigerate.
- Leftover jerk pork can be frozen for up to 3 months.
- Serve with rice and peas, roasted vegetables, or in sandwiches.