Jamaican Oven Jerk Pork Shoulder
A simple oven-roasted Jamaican jerk pork shoulder, ideal for replicating authentic flavors indoors.
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Instructions
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Preheat oven to 450 F.
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Process allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor until smooth to create the jerk sauce.
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Score the pork shoulder's thick fat in a diamond pattern, avoiding the meat.
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Massage a thick layer of jerk sauce onto the pork's exterior.
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Place the pork in a roasting pan, cover, and refrigerate to marinate for 24 to 48 hours.
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Before cooking, allow the pork to reach room temperature (about one hour).
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Line a roasting pan with heavy foil and a roasting rack.
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Roast pork uncovered at 450 F for 30 minutes, then reduce oven temperature to 325 F.
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Continue roasting for 3 to 4 hours, covering with foil if the crust blackens, until internal temperature reaches 180-190 F.
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Remove from oven and rest for 30 minutes before carving.