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Street Food

Roadside Smoked Spiced Pork (Jerk Pork)

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30 min (plus overnight marinating)
Prep
3.5 hrs
Cook

Ingredients

  • 1.5 kg (3.3 lb) pork shoulder
  • 4 scallions, chopped
  • 2 scotch bonnet peppers
  • 1 tbsp allspice berries, ground
  • 2 tsp fresh thyme
  • 1 tbsp brown sugar
  • 3 cloves garlic
  • 1 tbsp ginger, grated
  • 3 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 2 tbsp white vinegar
  • Salt, to taste

Method

  1. Blend scallions, scotch bonnet, allspice, thyme, sugar, garlic, ginger, soy sauce, oil and vinegar into a marinade.
  2. Score the pork shoulder and rub the marinade thoroughly into the meat, including the scored cuts.
  3. Marinate in the refrigerator overnight for the deepest flavor.
  4. Cook low and slow over indirect heat with wood smoke for 3-4 hours until the internal temperature reaches a safe level and the meat is very tender.
  5. Rest 10 minutes, then chop into pieces and serve with festival or bread.

Introduction: Pork shoulder marinated in the same fiery jerk seasoning as jerk chicken, slow-smoked over pimento wood at roadside jerk pans and chopped to order for customers.

Cultural Background: Pork shoulder marinated in the same fiery jerk seasoning as jerk chicken, slow-smoked over pimento wood at roadside jerk pans and chopped to order for customers.

Tips: Low, slow cooking with indirect heat is essential for tender, smoky results – avoid rushing with high direct heat. Let the meat rest before chopping to keep the juices in.

Variations: Serve chopped over rice and peas for a heartier plate rather than the traditional street-side chop-and-wrap.

Storage: Refrigerate cooked pork in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently in a covered pan with a splash of water over low heat, or in a low oven, to avoid drying out.

FAQs:

Q: Is jerk pork spicier than jerk chicken?

A: Both use the same style of marinade; heat level depends on the amount of scotch bonnet used rather than the protein choice.

Q: What's the difference between jerk pork and jerk chicken preparation?

A: Pork shoulder generally needs a longer, slower cook than chicken to become tender, given the tougher cut and larger size typically used.

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