- 1/2 cup ground allspice berries
- 1/2 cup brown sugar (packed)
- 6 to 8 garlic cloves
- 4 to 6 Scotch bonnet chili peppers (trimmed and seeded, wear gloves)
- 1 tablespoons ground thyme (or 3 tablespoons fresh thyme leaves)
- 2 bunches scallions (green onions, greens included, trimmed and chopped into 2-inch pieces)
- 1 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 2 teaspoons Kosher salt
- Freshly ground black pepper (to taste)
- 2 tablespoons soy sauce (to moisten)
- 1 (6- to 9-pound) pork picnic shoulder roast
1. Ensure that you have all your ingredients prepared and ready to go...
2. Place the allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.
3. Using a sharp knife, cut the thick fat on the pork shoulder into a diamond pattern, but do not cut into the meat if it can be avoided.
4. (Best to use Gloves While doing this...) Press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered with a thick coat. Refrigerate any leftover sauce. It will keep for a month or more.
5. Place the seasoned pork in a roasting pan and cover with a lid, foil, or plastic wrap. Refrigerate to marinate at least 24 hours or for up to two days.
6. When you are ready to cook, let the pork sit at room temperature at least 30-45minutes or until it reaches room temperature. Then, preheat oven to 450 F.
7. Line a roasting pan with heavy foil and insert a roasting rack or simply place the pork in a roasting pan and add some olive oil to the bottom of the pan.
8. Roast the pork uncovered for 30 minutes at this high heat, and then lower the temperature to 325 F, to ensure it remains moist I like to add some water in the pan while it is baking and baste the pork periodically. This will also create a nice gravy.
9. Bake an additional 3 1/2 to 4 hours on a lower heat like 325F or even lower if you want a nice slow cook, depending on the size of your pork shoulder. If you notice the pork is starting to burn, place aluminum foil over it.
10. Let the Pork sit for 30 minutes before cutting and serving.
Should You Desire A Spicier Jerk Pork You Can Always Add Any Of Our Tun Up Hot Sauce Either Infused Directly Into Your Jerk Seasoning or You Can Add To Your Deliciously Cooked Pork.