Oven-roasted jerk pork
Serves: 6-8
Prep time: 30 minsTotal time: 
Recipe photograph by Stuart West
Oven-roasted jerk pork
Jerk is often cooked in a drum, which you likely won’t have at home – but you can still make a satisfying jerk in the oven, especially with pork as it’s fattiness allows for soft, tender meat and maximum flavour
Serves: 6-8
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
685Kcal
Fat
44gr
Saturates
14gr
Carbs
3gr
Sugars
3gr
Fibre
0gr
Protein
69gr
Salt
1.1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- approx 1.8kg boneless pork shoulder, skin on
For the marinade
- 10 spring onions, roughly chopped
- 3 Scotch bonnet peppers, seeds and stalks removed, roughly chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- 20g root ginger, roughly chopped
- 3 garlic cloves, roughly chopped
- juice of 1 lime
- 2 tbsp dark soy sauce* or tamari
- 2 tbsp light brown sugar
- 1 tbsp white wine vinegar
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tsp fine sea salt
- 2 tbsp vegetable oil
Step by step
- Add all the marinade ingredients to a mini chopper or blender and pulse until broken down – you want it to be more of a loose paste than a liquid. Taste and adjust seasoning with salt and pepper if need be.
- Unroll the pork joint and score the skin and fat of the pork, making sure it’s not too deeply cut. Transfer to a large food bag or container with the marinade. Seal and rub into the meat. Marinate in the fridge; as this won’t have the smoky flavour you would typically get from a jerk drum, you ideally need to leave the meat to marinate for 24 hours, so the flavour can really penetrate. If time is tight, 6-8 hours is a minimum.
- Preheat the oven to 220°C, fan 200°C, gas 7. Take the pork out of the fridge to come up to room temperature – about 30 minutes. Remove the pork, saving the bag or container and scraping any excess marinade back into it. Transfer the pork to a deep Dutch oven (or casserole), skin side up. Swirl the bag or container with 100ml of water then pour it into the pot around the pork. Roast for 1 hour, uncovered. Baste with the juices, reduce the heat to 160°C, fan 140°C, gas 3, and continue to cook for 2 hours, basting every 30 minutes. Once ready, the meat should have an internal temperature of about 80°C tested with a probe thermometer. The meat should be easy to penetrate, the skin soft and yielding.
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Remove the casserole from the oven and tent with foil, leaving to rest for 15 minutes. Remove the pork from the casserole and transfer to a chopping board, cutting into slices. Add 50ml boiling water to the juices in the pan and whisk until combined. Serve with the pork, drizzling it over the meat.
*Use tamari, not soy sauce, if required for gluten free.Kitchen tipTo replicate the smokiness you get from the traditional drum method of cooking, barbecue the pork. Set up the barbecue for indirect cooking and cook the pork away from the coals for around2 hours, turning and basting as you cook, until the internal temperature reaches 80°C tested with a probe thermometer.
