Jerk Pork

Wild pigs were the original meat to be jerked in Jamaica. We recommend jerking the pork shoulder, also known and the Boston Butt. This recipe starts the pork in a low temperature, resulting in tender, juicy meat. It is then finished in a ripping hot 500°F to rapidly caramelize the surface or as the saying goes  'get a bark on it'. Traditional Jerk pork is not usually pulled but sliced (cooked to no more than 180°F internal temperature) or chopped into bite-sized chunks. It is best to invest in an Instant Read digital thermometer to verify a safe internal temperature.

Ingredients

  1. A 6-pound Pork should roast (de-boned and skin off) Preferably fresh from the butcher instead of the vacuum packaged product from the supermarket. But supermarket ones will be good as well.

  2. Saltwater Brine

  3. 6 Tablespoons Uncle Dennis' Jamaican Jerk Marinade

Directions - Preparation

  1. Brine roast for at least 6 hours, or preferably overnight in the refrigerator making sure that it is fully immersed in the brine. Remove the roast from the container and discard the brine (never reuse a brine) Rinse roast thoroughly with clean water and pat dry with paper towel.

  2. Apply the Jerk Marinade to all sides of the roast with a pastry brush or with gloved hands (keep marinade away from eyes)

  3. Return Roast to the fridge and for optimum result, marinate for 12 hours or overnight.

  4. Remove the roast from the fridge at least half an hour before you are ready to cook. Preheat oven or grill to 250°F

Directions – Roasting or Grilling

To cook the roast in the oven, complete #1, otherwise for the grill follow on:

  1. Line your roasting pan with foil for easy clean-up then place a rack in the pan to raise the meat off the bottom. That way all surfaces will be exposed to dry heat.

  2. Lay the roast meat the rack and slow roast it uncovered to an internal temperature of 170 degrees.

  3. Remove roast from the oven or grill and raise temperature to 500°F

  4. Return the roast to the oven or grill and cook until a bark appears on one side, then flip it over to caramelize the other side or until the internal temperature reaches 175°F to 180°F.