Jamaican Jerk Pork Shoulder Batch

Caribbean · 90 min · Pork · dairy-free, keto, low-carb, high-protein

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Ingredients

• 3.5 lb boneless pork shoulder
• 2 Scotch bonnet peppers
• 6 stalks scallions
• 2 tbsp fresh thyme
• 6 garlic cloves
• 1 tbsp ground allspice (pimento)
• 1/2 tsp ground nutmeg
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp lime juice
• 2 tbsp vegetable oil

Method

1. Blend Scotch bonnets, scallions, thyme, garlic, allspice, nutmeg, soy sauce, brown sugar, lime juice, and oil into a jerk paste.
2. Cut pork into large 3-inch chunks and rub thoroughly with the paste; marinate overnight.
3. Preheat oven to 325 F (163 C).
4. Arrange pork in a roasting pan with a splash of water, cover with foil, and braise 50 minutes.
5. Uncover, raise heat to 425 F, and roast 15 minutes to caramelize the edges.
6. Rest 10 minutes, then chop or shred; internal temperature should reach 195 F for tenderness.
7. Cool and divide into meal portions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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