Jamaican Jerk Pork

jerk pork recipe

IINGREDIENTS:

  • Jerk Sauce
  • 5 lb Pork Shoulder (cut up)
  • Pimento (all spice) branches or aromatic wood

COOKING INSTRUCTIONS:

  1. Rub the meat with the sauce.
  2. If using a pork shoulder, make shallow cuts and rub in.
  3. Marinate overnight.
  4. Grill at lowest possible setting over a low fire until done.
  5. Pimento (all spice) branches mixed with charcoal is best.
  6. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
  7. Chop meat into pieces, and serve traditionally with hard-dough bread

If you have any modification to make this recipe more delicious then feel free to leave a comment.

26 responses so far

26 Responses to “Jamaican Jerk Pork”

  1. Connie Mitchellon 12 Nov 2010 at 5:56 am

    some folks like to have a gravy on hand with jerk pork. How do we make the gravy.

  2. Patriciaon 08 Jan 2011 at 6:28 am

    For that delicious jerk flavor as a quickie, I marinate *boneless pork chops* overnight but then I toss them onto the George Foreman grill 4 at a time.

    I put two together like a sandwich and place on the grill so that the outsides get a nice deep color. When brown enough, I separate and place all the insides face down on the grill (or up, doesn’t matter) and cook another couple minutes. They comes out moist, juicy, tender and very flavorful.

    Some veggies and rice and it’s a quick meal impressive enough to share with guests.

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