Jamaican Jerk Pork Shoulder

Ingredients

• 4 pounds boneless pork shoulder
• 4 scotch bonnet peppers, stemmed
• 1 cup scallions, chopped
• 1 medium yellow onion, chopped
• 6 cloves garlic, chopped
• 2 tablespoons fresh ginger, chopped
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 3 tablespoons fresh lime juice
• 3 tablespoons brown sugar
• 2 tablespoons ground allspice
• 2 teaspoons dried thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Method

1. 1

   In a blender or food processor, combine the scotch bonnet peppers, scallions, onion, garlic, ginger, soy sauce, vegetable oil, lime juice, brown sugar, allspice, thyme, cinnamon, nutmeg, salt, and black pepper. Blend until a smooth marinade forms.

2. 2

   Cut several deep slits into the pork shoulder with a sharp knife, then place it in a large bowl or resealable bag. Pour the marinade over the pork, rubbing it into the slits and all over the surface.

3. 3

   Cover and refrigerate to marinate, turning once or twice if possible.

4. 4

   Remove the pork from the refrigerator and let it sit at room temperature while the oven preheats to 325°F (163°C).

5. 5

   Transfer the pork shoulder and all the marinade to a roasting pan. Cover tightly with foil.

6. 6

   Roast covered until the pork is very tender and shreds easily with a fork.

   3:00:00 · Roast covered
7. 7

   Uncover and increase the oven temperature to 425°F (220°C). Roast until the exterior is deeply browned and slightly charred at the edges.

   30:00 · Roast uncovered
8. 8

   Remove the pork from the oven and let it rest, loosely covered with foil.

   15:00 · Rest pork
9. 9

   Shred or chop the pork, spoon some of the pan juices over the top, and serve warm.