Jerk began with pork — the Maroons of Jamaica smoked wild hog over pimento wood centuries ago, and that's the root of the whole tradition. The marinade is the same fiery blend as jerk chicken, but pork shoulder's richness stands up beautifully to the heat and smoke.

Ingredients

  • 3 lb pork shoulder, cut in large pieces
  • 3 scotch bonnet peppers (to taste)
  • 6 scallions, chopped
  • 4 cloves garlic + 1 thumb ginger
  • 1 tbsp fresh thyme
  • 2 tbsp ground pimento
  • 1 tsp nutmeg + 1 tsp cinnamon
  • 2 tbsp brown sugar + 3 tbsp soy sauce
  • 2 tbsp oil + juice of 1 lime
  • Salt & black pepper

Method

  1. Blend everything except the pork into a thick, dark marinade (wear gloves for the scotch bonnet).
  2. Coat the pork thoroughly, getting it into every surface. Marinate in the fridge at least 4 hours — overnight is best.
  3. Cook low and slow over medium charcoal, turning often, for about an hour until cooked through with a good char. No grill? Roast at 180°C/350°F for an hour, then finish under the broiler for char.
  4. Rest 10 minutes, then chop into rough chunks the traditional way.
  5. Serve with festival or rice and peas, with extra jerk sauce on the side.

🔥 Low and slow

Pork shoulder rewards patience and gentle heat — too hot and it chars before it's tender. Keep the coals moderate and let the smoke do the work. Pimento wood chips take it to the next level.