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? Jamaican roast pork is a holiday and Sunday-table favourite, seasoned with the island’s familiar thyme, pimento, scallion, garlic and pepper.
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
- 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) 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
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyDo 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.
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
- 0:00–25 minutes: Preparation
- Next 2 hours 15 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
- 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
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.