Jerk Pork

Jerk Pork Recipe

Jerk Pork Recipe

When I think of Jerk, I think of the Caribbean. Some of the best jerk chicken, jerk pork, and even fish can be found at little shacks right on the beach.

This recipe is my version of Jerk Pork and it uses the sweet flavors of allspice (cinnamon, clove, and nutmeg) combined with spicy pepper to create an island treat.

In Jamaica most Jerk is made on homemade grills – think of 55 gallon drums turned sideways. It’s a simple way of cooking using burnt down pimento wood as fuel and whatever meat that’s available. The star of the show is the ingredients used to create the jerk flavor. You can make a wet marinade or use dry ingredients which is what I went for on this cook.

Jerk Pork

For the pork I bought an 8lb Boston butt and had it cut it into thirds creating 3 thick pork roasts. Season each side of the pork roasts with a good dose of Jerk Rub (recipe below). Let the meat hang out for at least 30 minutes prior to cooking but overnight would be even better.

Jerk Pork

Now it’s time to fire up the smoker. You can use any bbq grill or smoker for this recipe; just set it up for indirect cooking at 275⁰. I’m firing up my Gateway drum and since I don’t have pimento wood, I’m going with a little GrilleWood.com Hickory for smoke flavor. (use your favorite wood)

Jerk Pork

Once the pit hits 275 it’s time to start cooking. Place the pork on the cooking grate and let the smoke roll for about 3 hours. You want to turn the meat every hour to keep it cooking even on all sides.

When the outer bark starts to turn a dark, remove the pork from the smoker and wrap each piece individually in aluminum foil. Return the meat to the pit and continue to cook until tender.

Jerk Pork

It’ll take just over an hour. You can monitor the internal temperature if you want; it should be about 195⁰ when it’s done. At this point remove the pork from the grill, unwrap the pork, and hit with a good glaze of Jerk Sauce (recipe below).

Jerk Pork

Place everything back on the pit and set the sauce. After 15 minutes it should be ready to come off the pit.

Jerk Pork

Allow the Jerk Pork to rest for 10 minutes then chop into bite size portions. This dish is meant to be rustic.

Jerk Pork

Jerk isn’t fancy but man it goes great with an ice cold beer!

Jerk Pork

I served it in pineapple bowl topped with a little pineapple salsa. Just cut about 1/3 of a pineapple off leaving the top attached to the larger portion.

Jerk Pork

Score the inner flesh of the pineapple with a knife and use a spoon to scoop it out. Chop the pineapple and mix it with 1 cup diced tomato, 1 cup chopped onion, 1 finely chopped jalapeno, and ¼ cup fresh cilantro. Squeeze a lime over the salsa and season with salt and pepper to taste.

Jerk Pork

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Jerk Pork Recipe

Ingredients

  • 1 Boston Butt (8lb avg - cut into 3 roasts)
  • 4oz Jerk Rub (recipe below)
  • 8oz Jerk Sauce (recipe below)
    Jerk Rub
  • 2 Tablespoons salt
  • 1 Tablespoon garlic powder
  • 1 1/2 teaspoon ground black pepper
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon ground Cinnamon
  • 1 teaspoon ground Clove
  • 1 teaspoon ground Nutmeg
  • 1 teaspoon ground Allspice
    Jerk Sauce
  • 2 Tablespoon Butter
  • 2 Green Onions chopped fine (white parts only)
  • 2 Cloves Garlic minced
  • 1 Cup Pineapple Juice
  • ½ Cup Ketchup
  • ½ Cup Light Brown Sugar (packed)
  • ¼ Cup Honey
  • ¼ Cup Apple Cider Vinegar
  • ¼ Cup Hot Sauce (more if you like it hot)
  • ¼ Cup Worcestershire Sauce
  • Juice of 1 Lemon
  • 2 Tablespoons Jerk Seasoning (recipe below)
  • 1 Teaspoons Ground Black Pepper (optional)
  • 1 Scotch Bonnet or Habanero Pepper finely chopped
  • Sauté onion and garlic over medium heat. Add remaining ingredients, whisk to combine, and continue to simmer for 20 min.

Instructions

  1. Prepare Drum Smoker or any similar type smoker for indirect cooking at 275⁰. Add 2 chunks of hickory or your favorite wood to the hot coals for smoke flavor.
  2. Combine Jerk Rub from recipe below and apply to all sides of pork roasts.
  3. Place pork on cooking grate and smoke for 3 hours, turn each piece every hour for even color.
  4. Wrap each piece in aluminum foil and return to smoker for about 1 ½ hours or until tender. Internal temperature should be approximately 190-195 degrees.
  5. Remove from aluminum foil and glaze with Jerk Sauce. Place each roast back on smoker and glaze for 15 minutes or until sauce caramelizes.
  6. Rest the jerk pork for 10 minutes on cutting board and chop into bite size pieces. Serve with additional jerk sauce.

Comments 13

    1. Malcom
      Oh baby, I made the Jerk Pork Butt yesterday and that my friend was the best pork I have ever ate! Spot on! The clan couldn’t stop eating it! One for the record books! Bet it would be good with chicken too. Keep up the good work!
      Bob Chilcote

  1. In the Jerk Sauce recipe –
    “2 Tablespoons Jerk Seasoning (recipe below)”
    Found nothing “below”. Is this the rub?

    1. Post
      Author
  2. Awesome recipe! I made it today and the only thing I did differently was throw it into a tortilla with fresh avacado slices.

  3. Look at this guy with the Pineapple bowl! I’m on probably my 30th cook of one of your recipes. Today is the pulled pork from about 5 years ago with some Memphis style glaze at the end. We all appreciate your dedication, it makes us all better.

  4. Tried this tonight. It’s fantastic! The jerk spice and jerk sauces are fantastic – we’re going to try them on chicken too. Thanks for this!

    1. Post
      Author

      At the bottom of the post there is a box with the entire recipe listed out. And it’s printer-friendly.

      Ingredients

      1 Boston Butt (8lb avg – cut into 3 roasts)
      4oz Jerk Rub (recipe below)
      8oz Jerk Sauce (recipe below)
      Jerk Rub
      2 Tablespoons salt
      1 Tablespoon garlic powder
      1 1/2 teaspoon ground black pepper
      1 teaspoon dried parsley flakes
      1 teaspoon cayenne pepper
      1 teaspoon dried thyme
      1 teaspoon onion powder
      1 teaspoon ground Cinnamon
      1 teaspoon ground Clove
      1 teaspoon ground Nutmeg
      1 teaspoon ground Allspice
      Jerk Sauce
      2 Tablespoon Butter
      2 Green Onions chopped fine (white parts only)
      2 Cloves Garlic minced
      1 Cup Pineapple Juice
      ½ Cup Ketchup
      ½ Cup Light Brown Sugar (packed)
      ¼ Cup Honey
      ¼ Cup Apple Cider Vinegar
      ¼ Cup Hot Sauce (more if you like it hot)
      ¼ Cup Worcestershire Sauce
      Juice of 1 Lemon
      2 Tablespoons Jerk Seasoning (recipe below)
      1 Teaspoons Ground Black Pepper (optional)
      1 Scotch Bonnet or Habanero Pepper finely chopped
      Sauté onion and garlic over medium heat. Add remaining ingredients, whisk to combine, and continue to simmer for 20 min.
      Instructions

      Prepare Drum Smoker or any similar type smoker for indirect cooking at 275⁰. Add 2 chunks of hickory or your favorite wood to the hot coals for smoke flavor.
      Combine Jerk Rub from recipe below and apply to all sides of pork roasts.
      Place pork on cooking grate and smoke for 3 hours, turn each piece every hour for even color.
      Wrap each piece in aluminum foil and return to smoker for about 1 ½ hours or until tender. Internal temperature should be approximately 190-195 degrees.
      Remove from aluminum foil and glaze with Jerk Sauce. Place each roast back on smoker and glaze for 15 minutes or until sauce caramelizes.
      Rest the jerk pork for 10 minutes on cutting board and chop into bite size pieces. Serve with additional jerk sauce.

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