Entree: Grenada – Jerk Pork (Spicy Caribbean pork marinated in a pimento and Scotch bonnet seasoning then grilled or roasted until caramelized)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lbs (900 g) pork shoulder, cut into 1.5-inch (3.81 cm) cubes
- 4 scallions (about 3 1/2 oz (100 g)), roughly chopped
- 2 Scotch bonnet peppers (or habaneros), seeds removed for less heat if desired
- 4 cloves (about 0.42 oz (12 g)) garlic
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) dark brown sugar
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) dark rum (optional)
- 2 tsp (4 g) ground allspice (pimento)
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (8 g) fresh thyme leaves (or 2 tsp (10 ml) dried thyme)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small onion, roughly chopped (about 4 oz (115 g)) for blending
- 2 tbsp (30 ml) vegetable oil for grilling or roasting

Show original ingredient measurements

- 2 lbs (900 g) pork shoulder, cut into 1.5-inch cubes
- 4 scallions (about 100 g), roughly chopped
- 2 Scotch bonnet peppers (or habaneros), seeds removed for less heat if desired
- 4 cloves (about 12 g) garlic
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) dark brown sugar
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) dark rum (optional)
- 2 tsp (4 g) ground allspice (pimento)
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (8 g) fresh thyme leaves (or 2 tsp dried thyme)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small onion, roughly chopped (about 4 oz / 115 g) for blending
- 2 tbsp (30 ml) vegetable oil for grilling or roasting

Instructions

1. In a blender or food processor combine scallions, Scotch bonnet peppers, garlic, ginger, onion, brown sugar, soy sauce, lime juice, 2 tbsp (30 ml) oil, rum (if using), ground allspice, cinnamon, nutmeg, thyme, salt, and pepper. Blend to a coarse paste to make the jerk marinade.
2. Place pork cubes in a large bowl or resealable bag. Add the marinade and toss to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight, to develop flavor.
3. Preheat grill to medium-high (about 400°F / 200°C). If using oven, preheat to 425°F (220°C) and line a baking sheet with foil.
4. Remove pork from marinade and let excess drip off. Thread onto skewers for grilling or arrange in a single layer on the prepared baking sheet. Brush with 2 tbsp (30 ml) oil.
5. Grill over direct heat, turning and basting occasionally, until exterior is charred in spots and internal temperature reaches 160°F (71°C), about 12–15 minutes depending on chunk size. If using oven, roast 20–25 minutes, turning once and broiling 2–3 minutes at the end to caramelize.
6. Let pork rest 5 minutes before serving. Serve hot with rice and peas, fried plantains, or steamed vegetables.