Pork Jerk Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut into 1–1.5 inch cubes. Pat the pieces dry with paper towels.

Make marinade

In a bowl or blender, combine jerk seasoning, soy sauce, lime juice, 2 tablespoons vegetable oil, brown sugar, thyme leaves, chopped green onions, minced garlic, grated ginger, minced scotch bonnet (use less for milder heat), salt, and black pepper. If using a blender, pulse to a coarse but blendable paste — you want texture but no large tough pieces.

Marinate pork

Place the pork cubes in a large bowl or resealable plastic bag. Pour the marinade over the pork and toss to coat thoroughly so every piece is covered. Press out excess air if using a bag and refrigerate. Marinate at least 4 hours, preferably overnight (8–24 hours) to let flavors penetrate.

Bring to room temperature

Remove the marinated pork from the refrigerator 20–30 minutes before cooking to take the chill off. Reserve any excess marinade for basting (if you plan to cook it thoroughly, bring to a boil for 1–2 minutes before using as a baste).

Choose cooking method

You can grill, broil, or pan-sear the pork. For best flavor, grill over medium-high heat (about 400°F / 200°C). If using a skillet, preheat a heavy cast-iron or stainless steel pan over medium-high heat.

Cook pork

Lightly oil the grill grates or add 1 tablespoon vegetable oil to the hot pan. Arrange pork pieces in a single layer without overcrowding. Grill or sear 3–4 minutes per side, turning to get even char and color. Internal temperature should reach 145°F (63°C) for medium doneness, but because shoulder is a tougher cut, many prefer to cook slightly longer until 160–170°F for more tenderness — expect total cooking time 10–15 minutes depending on size and method.

Optional braise for tender pork (alternative)

If you prefer very tender, fall-apart pork, after searing all sides, transfer the pork to a deep ovenproof pan, add 1/2 cup water or stock and the reserved marinade (boiled briefly), cover tightly, and braise in a 325°F (160°C) oven for 45–60 minutes until tender. Skim excess fat and reduce braising liquid if you want a glaze.

Rest and finish

Transfer cooked pork to a plate and let rest 5 minutes so juices redistribute. If desired, squeeze fresh lime over the pork and sprinkle chopped cilantro or parsley.

Serve the pork jerk hot with rice, flatbreads, or your preferred sides. Provide lime wedges for squeezing and extra hot pepper or jerk sauce on the side. Leftovers can be refrigerated up to 3 days.