Jerk Pork Shoulder
4 hours (+ overnight marinade)
6-8 servings
Spicy Heat
Perfect Wine Pairings
•California Zinfandel - Jammy fruit tames the heat
•Beaujolais Cru (Chilled) - Elegant, refreshing contrast
•Australian Shiraz - Eucalyptus complements smoke
Ingredients
For the Jerk Marinade
- 6-8 scotch bonnet peppers, stems removed
- 6 cloves garlic
- 2 bunches scallions, roughly chopped
- 1/4 cup fresh thyme leaves
- 2 tablespoons ground allspice
- 1 tablespoon black pepper
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 2 tablespoons vegetable oil
- Juice of 2 limes
For the Pork
- 5-6 lb pork shoulder (bone-in preferred)
- 2 tablespoons salt
Instructions
Day Before: Prepare Marinade
- Add all marinade ingredients to a food processor and blend until smooth. Adjust scotch bonnet quantity based on heat preference.
- Score the pork shoulder deeply in a crosshatch pattern, about 1 inch apart and 1/2 inch deep.
- Rub salt all over the pork, then massage the jerk marinade into every crevice. Use gloves!
- Place in a large resealable bag or covered container. Refrigerate overnight (12-24 hours).
Cook Day
- Remove pork from refrigerator 1 hour before cooking to bring to room temperature.
- Preheat grill to medium-high (375-400°F) for indirect cooking. Or preheat oven to 325°F.
- Grill method: Sear pork over direct heat for 5 minutes per side to char. Move to indirect heat, close lid, and cook 3-4 hours until internal temp reaches 195°F.
- Oven method: Place pork in roasting pan, cover with foil. Roast 3.5-4 hours at 325°F until tender and internal temp reaches 195°F. Uncover last 30 minutes to crisp exterior.
- Rest pork for 15 minutes before pulling or slicing.
- Serve with rice and peas, fried plantains, and festival (sweet fried dumplings).
Chef's Tips
- • Wear gloves when handling scotch bonnets - they're extremely hot!
- • Add pimento wood chips to the grill for authentic Jamaican smoke flavor
- • The longer you marinate, the better - up to 48 hours is ideal
- • Save extra jerk marinade for basting during the last hour of cooking
- • Serve with a chilled Beaujolais at 55-60°F to contrast the heat
Wine Pairing Notes
Jerk pork's intense heat and smoky char demands fruit-forward wines with low tannins. Zinfandel offers jammy blackberry that mirrors the marinade's sweetness while providing relief from scotch bonnet fire. Chilled Gamay from Morgon or Fleurie brings silky texture and red cherry fruit without competing with the spice. Australian Shiraz contributes eucalyptus and dark fruit that complement the allspice and char beautifully.