Jamaican Jerk Pork Shoulder Batch

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 260 min · Pork · dairy-free, keto, low-carb, high-protein

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Ingredients

• 1 lb boneless pork shoulder
• 1 Scotch bonnet peppers
• 2 stalks scallions
• 1/2 tbsp fresh thyme
• 2 garlic cloves
• 1/4 tbsp ground allspice (pimento)
• 1/4 tsp ground nutmeg
• 3/4 tbsp soy sauce
• 1/2 tbsp brown sugar
• 1/2 tbsp lime juice
• 1/2 tbsp vegetable oil

Method (tap to check — screen stays awake)

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 at least 1 hour, or overnight in the fridge for the deepest flavor.
3. Preheat the oven to 325F.
4. Arrange pork in a roasting pan with a splash of water, cover tightly with foil, and braise 2 hours 30 minutes until nearly tender.
5. Uncover, raise heat to 425F, and roast 15 minutes to caramelize the edges.
6. Rest 10 minutes, then chop or shred; internal temperature should reach 195F for tenderness.
7. Cool and divide into meal portions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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