Culture & context
About this dish
Jamaican roast pork is a holiday and Sunday-table favourite, seasoned with the island’s familiar thyme, pimento, scallion, garlic and pepper.
Did you know? Roast pork is common on Jamaican holiday and Sunday tables, where the seasoned meat and pan juices are often served alongside rice and peas and fresh salad.
Food-safety note
Do not wash raw pork. Roast to at least 63°C / 145°F and rest 3 minutes; shoulder becomes more tender at a higher finishing temperature. Keep the roasting pan stable when adding liquid.
Equipment needed
- Roasting pan with rack
- Sharp knife for scoring
- Mixing bowl for seasoning
- Kitchen twine, optional
- Basting spoon
- Instant-read or probe thermometer
- Carving board and knife
Ingredients
- 2.3 kg (5 lb) pork shoulder, skin-on if available
- 6 cloves garlic, crushed
- 5 scallions, chopped
- 2 tablespoons thyme leaves
- 2 teaspoons ground pimento
- 1 teaspoon black pepper
- 1½ teaspoons salt
- ½ Scotch bonnet pepper, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons cane vinegar
- 1 tablespoon Jamaican browning, optional
- 1 tablespoon vegetable oil
- 250 ml (1 cup) water
Before the heat
Preparation steps
- Dry and score Pat the pork dry and score the skin or fat cap shallowly without cutting deep into the meat.
- Season the meat, not the skin Rub wet seasoning into the sides and shallow pockets while keeping the skin as dry as possible for better crisping.
- Marinate and temper Refrigerate 8–24 hours, then remove from the refrigerator about 45 minutes before roasting.
At the stove
Cooking instructions
- Score and seasonPat pork dry. Score the skin without cutting deeply into meat. Mix seasonings and rub over meat and into shallow pockets, keeping wet paste off the skin where possible.
- MarinateCover and refrigerate 8–24 hours. Bring out 45 minutes before roasting.
- Start hotPlace on a rack over a roasting pan. Roast at 220°C / 425°F for 25 minutes.
- Roast until tenderLower to 165°C / 325°F, add water to the pan and roast 1½–2 hours, until the centre is safe and the shoulder is tender. Add water if pan juices threaten to burn.
- Rest and carveRest loosely covered for 20 minutes. Skim excess fat from pan juices, slice or chop the pork and spoon juices over it.
Working timeline
- Day before: Score, season and refrigerate
- 0:00–25 minutes: Roast at high heat to begin browning
- 25 minutes–2¼ hours: Lower the heat and roast until tender, protecting the pan juices
- Final 20 minutes: Rest before slicing or chopping
Chef’s tips
- Keep the skin or fat cap dry while working seasoning into the meat.
- Add water to the pan when needed so the drippings do not burn before the pork is ready.
- Use tenderness as well as temperature when judging shoulder; rest it before carving.
Common mistakes
- Cutting scoring lines too deeply and allowing juices to escape.
- Letting sugary pan drippings burn dry and turn the serving juices bitter.
- Carving immediately after roasting and losing moisture onto the board.
What to serve with it
- Rice and peas
- Gungo peas rice
- Roast breadfruit
- Fresh salad
Storage & reheating
Refrigerate sliced pork and juices up to 4 days. Reheat covered with a spoonful of juices to 74°C / 165°F.
Recipe sources
References consulted for this recipe:
Editorial note
Reviewed for Jamaican context by James Dunn, LimeGrid founder — Jamaica.