Oven Jerk Pork

If you’re craving a taste of the Caribbean without the need for a grill, this Oven Jerk Pork recipe is the perfect solution. Jerk seasoning, a staple in Jamaican cuisine, brings a burst of bold and spicy flavors to the succulent pork. This recipe combines traditional jerk seasonings with a slow oven-roasting technique, resulting in tender, flavorful pork that will transport you to the sunny shores of the Caribbean.

INGREDIENTS:

For the Jerk Marinade:

1/4 cup soy sauce

3 tablespoons olive oil

4 green onions, chopped

4 cloves garlic, minced

2 tablespoons fresh thyme leaves

2 tablespoons brown sugar

2 teaspoons ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon cayenne pepper (adjust to taste)

1 tablespoon grated fresh ginger

1 tablespoon lime zest

1/4 cup lime juice

1 Scotch bonnet pepper, seeds removed and finely chopped (wear gloves)

For the Pork:

4 pounds pork shoulder, boneless, trimmed of excess fat

Salt and black pepper, to taste

2 tablespoons vegetable oil

DIRECTIONS:

Prepare the Jerk Marinade:

In a blender or food processor, combine all the jerk marinade ingredients. Blend until you achieve a smooth, well-combined mixture.

Marinate the Pork:

Place the pork shoulder in a large resealable plastic bag or a shallow dish.

Pour the jerk marinade over the pork, ensuring it’s evenly coated. Massage the marinade into the meat.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight, allowing the flavors to penetrate the pork.

Preheat the Oven:

Preheat your oven to 325°F (163°C).

Prepare the Pork for Roasting:

Remove the marinated pork from the refrigerator and let it come to room temperature for about 30 minutes.

Remove excess marinade from the pork, leaving a thin coating.

Season the pork with salt and black pepper according to your taste.