Jerk Pork Recipe

Toast allspice

Place the allspice berries in a small dry skillet over medium heat. Toast, shaking occasionally, until fragrant (about 1–2 minutes). Remove and let cool slightly.

Blend marinade

In a food processor or blender add toasted allspice, green onions, thyme leaves, garlic, ginger, scotch bonnet (stem removed; halve and seed if you want less heat), brown sugar, ground cinnamon, ground nutmeg, soy sauce, dark rum (if using), lime juice, vegetable oil, salt, and black pepper. Purée until smooth, scraping down sides as needed. If the mixture is too thick, add 1–2 tablespoons water to help blend. Taste and adjust salt, sugar, or heat.

Prepare pork

Pat the pork cubes dry with paper towels. Place the pork in a large bowl or resealable plastic bag.

Marinate

Pour about two-thirds of the jerk marinade over the pork, reserving the remaining one-third for basting. Toss or massage the marinade into the meat so all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor. If short on time, marinate for at least 1 hour.

Bring to room temperature

Remove the pork from the refrigerator 30 minutes before cooking to take the chill off, helping for even cooking.

Option A — Grill (preferred)

Preheat a grill to medium-high (about 400–450°F / 200–230°C). Oil the grates lightly. Thread pork onto skewers if making kebabs or place cubes directly on the grill. Sear pork over direct heat for 2–3 minutes per side to develop char, then move to indirect heat and continue cooking, turning and basting with reserved marinade every 4–5 minutes, until an instant-read thermometer inserted into the largest pieces reads 145–155°F (about 10–15 minutes total depending on size). For pulled-style tenderness, cook longer over lower heat (around 300°F) until 190–200°F and meat is fork-tender.

Option B — Oven and Broiler

Preheat oven to 400°F (200°C). Place marinated pork pieces on a rack set over a rimmed baking sheet lined with foil. Roast for 20–30 minutes, turning once and brushing with reserved marinade halfway through, until internal temperature reaches 145–155°F and edges are caramelized. For extra char, finish under the broiler for 2–3 minutes, watching closely to avoid burning.

Pan-sear then oven-finish (stovetop)

Heat 1 tablespoon oil in a heavy skillet over medium-high heat. Sear pork cubes in batches until browned on all sides (2–3 minutes per side). Transfer to a 400°F oven for 8–12 minutes until cooked through, basting once with reserved marinade.

Transfer cooked pork to a cutting board or platter and tent loosely with foil. Let rest 5–10 minutes so juices redistribute.

Slice or leave cubes as-is. Spoon any pan juices or lightly warm the reserved marinade (bring to a boil for 1 minute if using as sauce) and drizzle over the pork. Garnish with fresh thyme sprigs and serve with lime wedges on the side.

Serve suggestions: rice and peas, festival or fried dumplings, grilled pineapple, or a crisp slaw.