Jamaican Jerk Pork

A traditional Jamaican dish, jerk pork is the fire-kissed cousin of jerk chicken, cut from the shoulder and buried in the same fearsome marinade of scotch bonnet, allspice, and scallion. In Jamaica it is cooked over pimento wood on roadside grills, the smoke wrapping the meat in sweet, woody perfume. This home version brings you the same deep, smoky, fiery flavor from a kettle grill or smoker.

Why this recipe works: Jerk is a marinade and a cooking method. The marinade — scotch bonnet, scallion, thyme, allspice, ginger, cinnamon, nutmeg, and citrus — is pungent, sweet, and incendiary all at once. Marinated overnight and cooked low over smoke until the meat falls apart, the pork develops that signature charred, smoky crust with a tender, juicy center.

Key ingredients

• Pork shoulder: cut into large chunks or left whole for a long, slow smoke.
• Scotch bonnet peppers: the real deal — intensely fruity and hot. Habaneros are the closest substitute. Wear gloves when handling them.
• Allspice (pimento): the spice that gives jerk its soul; use freshly ground berries if you can.
• Scallions, thyme, ginger, garlic, cinnamon, nutmeg, brown sugar, and lime or vinegar: the aromatic balance to the heat.

Technique tips

Blend the marinade until almost smooth, then massage it deep into the pork and marinate overnight — 24 hours is ideal. For the smoke, use pimento wood chips if you can find them; oak or apple wood with a handful of allspice berries thrown on the coals is a great substitute. Cook low and slow, 250-275°F, until the internal temperature reaches 200°F and the meat pulls apart, about 4 to 6 hours for a shoulder. Let it rest, then chop or pull.

Serving and storage

Serve with festival (sweet fried dumplings), rice and peas, and grilled breadfruit or plantains, with extra jerk sauce on the side for the brave. Leftovers keep 4 days in the fridge and reheat beautifully — the flavor only deepens. Jerk pork also freezes well for up to 3 months; reheat in a covered pan with a splash of water or jerk sauce.

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