Go Back
+ servings
A pile of shredded Jamaican jerk pork shoulder on a plate with a beer, cilantro, and habanero peppers on the side.
Print

Jamaican Jerk Pork Shoulder

When you need to feed a crowd for your summer party, look no further than this Jamaican jerk pork shoulder! This succulent, ultra flavorful pork shoulder marinates in jerk spices overnight and then slowly roasts until it's melt-in-your-mouth tender. No summer gathering is complete without this tropical-inspired pork shoulder.
Course Main Dishes
Cuisine Jamaican
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings 10 servings
Calories 305kcal

Equipment

  • Food processor
  • Roasting pan with rack
  • Foil
  • Food thermometer

Ingredients

  • 4 habanero or scotch bonnet peppers sliced, leave in seeds and membrane
  • 1 onion roughly chopped
  • 6 green onions sliced
  • 1-inch knob of ginger peeled and sliced or grated
  • 3 garlic cloves sliced
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon allspice
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon pepper
  • 1 teaspoon ground nutmeg preferably freshly grated
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon cloves
  • ½ cup soy sauce
  • ¼ cup spiced rum
  • Juice of three limes
  • 1 tablespoon olive oil
  • 1 pork shoulder, pork butt cut see note regarding size

Instructions

Oven-Roasted Method

  • Toss the peppers, onion, green onions, ginger, garlic, sugar and spices into a food processor. Blend until everything roughly combines. As the machine runs, add soy sauce, rum, lime juice and olive oil. When you remove the lid from the food processor, it will smell intensely peppery. Don’t worry. This is normal. Reserve ½-1 cup of marinade, depending on the size of your pork.
  • Pierce 1-inch slits throughout the top of the pork butt. Turn over and repeat on the bottom. Pour the marinade over the pork and turn a few times to ensure it’s well-coated. Gently use your fingers to get some marinade into the slits. Refrigerate covered at least overnight or up to 24 hours.
  • If you have time, take the pork butt out of the refrigerator for an hour before cooking to help it come down in temperature. 
  • Heat oven to 250 degrees. Remove excess marinade from the pork. Cover a roasting pan with foil. Place on a roasting rack that's been well-coated with cooking spray. Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. 
  • Roast uncovered in the oven until a knife or fork can easily pierce and twist into the meat with little resistance. For a 4-pound roast, this should take about eight hours. For a 7- to 8-pound roast, allow for at least 10 hours of cooking time, though it could take up to 12, depending on the cut. If you prefer to cook to an internal temperature, cook to a minimum of 180 degrees or up to 205 degrees for an even more shreddable texture.
  • Cover with foil and let the meat rest for 15 minutes. Shred with two forks and serve. Enjoy!

Slow Cooker Method

  • Toss the peppers, onion, green onions, ginger, garlic, sugar and spices into a food processor. Blend until everything roughly combines. As the machine runs, add soy sauce, rum, lime juice and olive oil. When you remove the lid from the food processor, it will smell intensely peppery. Don’t worry. This is normal. Reserve ½-1 cup of marinade, depending on the size of your pork.
  • Pierce 1-inch slits throughout the top of the pork butt. Turn over and repeat on the bottom. Pour the marinade over the pork and turn a few times to ensure it’s well-coated. Gently use your fingers to get some marinade into the slits. Refrigerate covered at least overnight or up to 24 hours.
  • If you have time, take the pork butt out of the refrigerator for an hour before cooking to help it come down in temperature. 
  • Remove excess marinade from the pork. Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. Add to the slow cooker with 1 cup water or chicken stock. Cook on low for eight hours.
  • The pork is ready when a knife or fork can easily pierce and twist into the meat with little resistance. Allow the meat to rest for 15 minutes. Shred the pork with two forks and serve. Enjoy! 

Notes

  • There's enough marinade to make up to an 8-pound pork butt. For anything in the 6- to 8-pound range, reserve a cup of marinade for injecting. If you use a smaller pork butt in the 4- to 5-pound range, ½ cup of reserved marinade is fine.
  • As an alternative to an 8-pound roast, you can also cook two 4-pound pork butts. This is a good option if you want a lot of meat but don't want the potential additional cooking time. 
  • If using the slow cooker method, you'll want to keep your pork butt in the 4-pound range as most slow cookers are too small to handle an 8-pound pork roast.
  • For full tips, please see blog post.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 0.33pound | Calories: 305kcal | Carbohydrates: 1g | Protein: 25g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 290mg