Culture & context
About this dish
Jerk developed in Jamaica through Indigenous Taíno and Maroon knowledge. Pork is the meat most closely associated with the older method, traditionally cooked slowly over pimento wood.
Did you know? Traditional jerk is a cooking method as well as a seasoning profile; pimento wood supplies its characteristic smoke.
Food-safety note
Keep raw pork and marinade away from ready-to-eat food. If marinade is used for basting, boil it first. Confirm temperature in the thickest pieces.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, pan or baking dish
- Wooden spoon or spatula
- Instant-read thermometer where applicable
Ingredients
- 2.3 kg (5 lb) boneless pork shoulder, cut into large slabs
- 8 scallions, chopped
- 1 medium onion, chopped
- 6 cloves garlic
- 2–3 Scotch bonnet peppers
- 2 tablespoons fresh thyme leaves
- 2 tablespoons ground pimento (allspice)
- 1 teaspoon grated nutmeg
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 60 ml (¼ cup) cane vinegar
- 60 ml (¼ cup) soy sauce
- 2 tablespoons vegetable oil
Before the heat
Preparation steps
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyKeep raw pork and marinade away from ready-to-eat food. If marinade is used for basting, boil it first. Confirm temperature in the thickest pieces.
At the stove
Cooking instructions
- Blend the jerk pasteBlend scallion, onion, garlic, Scotch bonnet, thyme, pimento, nutmeg, sugar, salt, pepper, vinegar, soy sauce and oil to a coarse paste.
- Season and marinateScore the pork lightly, rub paste into every surface, cover and refrigerate 8–24 hours.
- Cook low and coveredCook over indirect charcoal heat at 150–165°C / 300–330°F, preferably with pimento wood, or in a covered 160°C / 325°F oven for about 2 hours.
- Finish over direct heatUncover and brown over moderate direct heat, turning and basting, until the edges char and the thickest pieces reach at least 63°C / 145°F; shoulder is more tender near 88–93°C / 190–200°F.
- Rest and chopRest 15 minutes, chop into bite-size pieces and serve with the resting juices.
Working timeline
- 0:00–30 minutes: Preparation
- Next 2 hours 30 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
What to serve with it
- Festival
- Hard dough bread
- Roast breadfruit
- Rice and peas
Storage & reheating
Refrigerate within 2 hours for up to 4 days. Reheat covered to 74°C / 165°F.
Recipe sources
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.