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 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. You can use any Jerk Rub, but I use Malcom’s Jammin’ Jerk Rub. 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 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 Malcom’s Jammin’ Jerk Seasoning
  • 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. 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 Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jerk Pork Recipe


Ingredients

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 Malcom’s Jammin’ Jerk Seasoning
  • 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. Apply Jammin’ Jerk Rub 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.

Have a Question About This Recipe?

Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!

28 responses to “Jerk Pork Recipe”

  1. Chad says:

    Very nice Malcom! I love me some jerk chicken or pork!

    • Bob Chilcote says:

      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

  2. Vince says:

    I will be trying this, it looks awesome!

  3. Dave says:

    Looks like some great eating!
    Great job!

  4. JOEL RICE says:

    Looks Incredible!! Can’t wait to put this on my REC TEC Pellet Smoker !!
    recipe.
    JR

  5. Michael Whaley says:

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

  6. Myron says:

    The sauce came very liquidity

  7. Soren says:

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

  8. Jesse Kraus says:

    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.

  9. James says:

    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!

  10. robin says:

    Looks AWSOME! I too cannot find the recipe for the jerk seasoning in the jerk sauce recipe???
    please post…Tks

    • Malcom Reed says:

      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.

  11. Simon says:

    Amazing, thanks for the recipe. I’m waiting for my Weber kettle to turn up and this may just be the first thing I make as I enter the world of meat smoking. It would be great with pork cheeks or even pork shanks. Seriously excited.

  12. David Neeld says:

    I’m glad I am not the only one who can’t find the recipe for the seasoning. Can you please reply with the seasoning recipe. I don’t see a box and the printer friendly button I have does not show the recipe. Only see below. Thanks.

    • Malcom Reed says:

      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.

  13. The reciepe mentions a jerk rub, a jerk sauce, and a jerk seasoning. Are the jerk rub and the jerk seasoning the same thing? I only see reciepes for the rub and the sauce and nothing for the jerk seasoning so I am assuming that the rub and the seasoning are the same thing. Right??

  14. Glen says:

    Jerk pork and pineapple salsa was great. The salsa with the pork is addictive. Jerk sauce had some good heat with great flavor.

  15. Haley says:

    Jerk pork is my favorite. With some white rice on the side is super delicious.

  16. Reese says:

    I used pork belly instead, so I could have with eggs in the morning. AWESOME! I used the pork belly for sliders too. Loved the flavors and the sauce was great. Love following your creations Malcolm, keep them coming.

  17. KT says:

    Wonderful recipe. Next time I’ll going to double the sauce and reduce it down so it’s nice an thick with extra for drizzling.

  18. Glen says:

    Made this and couldn’t stop eating it. The salsa seems odd until you put a little on your fork and combine it with the jerk pork. Wow! A Very good meal.

  19. Paul Merritt says:

    I am going to make this on my BGE. In the recipe you said cook it indirect, but in the video it looks like you were grilling it direct. Should I use the plate setter with this?

    Thanks for the help.

    • Malcom Reed says:

      This was on my Drum Smoker – so the space between the fire basket and the grate is what makes it indirect on this smoker. If I was cooking this recipe on my BGE I would use the plate setter.

  20. Kraig Rasmussen says:

    I made this recipe tonight and I nearly sobbed with every bite (I get a little emotional with my food). Seriously though, my family and I loved this meal. Every recipe of yours that I’ve tried has been pure gold. Keep up the great work Malcom!

  21. Chris Baddams says:

    Hi, im from the uk, would a pork shoulder work for this? And would it be necessary to cut into 3 or could i leave it as a whole?
    Thanks
    Chris

  22. David Powell says:

    This pork chops turned out great. Gonna steal this sauce recipe for some jerk wings tonight. Keep up the good work Malcom!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.