My love for Jamaican food and the country of Jamaica starts in my home. My husband was born in the Parish of St. Andrew in Jamaica and came to the states when he was seven years old. As someone who loves cook but most importantly as his wife, I often cook dishes from his country that he loves and jerk pork is one of his favorites. I have traveled to the country of Jamaica twice and each time I have enjoyed the beaches, the people and the food. The first time I tried jerk pork was actually on my second visit to Jamaica. My boyfriend at the time (now husband) and I went for vacation and stayed in Montego Bay. My husband really wanted some authentic Jamaican food and not the resort version. We took at cab into town and our cab driver pulled off the side of the road to a place that had the best jerk pork on the island. The jerk pork was so flavorful and tender and this recipe reminds of that jerk pork I had years ago while on vacation. . This recipe is really easy to follow but requires quite a few of ingredients. It is also best if you marinate the meat overnight so the flavors are fully absorbed.
1 pork shoulder between 12-14 pounds
1 whole onion, roughly chopped
1 tablespoon of garlic powder
1 teaspoon of paprika
1 teaspoon of cumin
1/2 of one chicken bouillon cube
3 springs of fresh thyme
2 tablespoons of browning sauce
2 tablespoons of brown sugar
1 teaspoon of soy sauce
1 tablespoon of fresh ginger
2-3 tablespoons of Walkerswood Jamaican Jerk Seasoning (Mild)
2 tablespoons of minced garlic
1 teaspoon of allspice
**** Video tutorial is on my YouTube page Spilling the Sweet Tea and my IG page @spilling_the_sweet_tea***
Cut the pork shoulder into large cubes.
Clean pork with the juice of one lemon and water.
Add all ingredients to the pork and massage the pork with the spices and fresh ingredients.
Marinate overnight for best results.
Place marinated meat in an aluminum pan and spread it out evenly.
Preheat oven to 415 degrees.
Top pork with 2 tablespoons of butter. Divide them into "pats of butter" and distribute the butter evenly on the meat.
Baked uncovered for 45 minutes at 415 degrees.
Turn the oven down to 400 degrees. Then cover with aluminum foil and cook for an additional hour to an hour and half until fork tender. The cooking time will depend on the amount of meat you have.