Authentic Jamaican Jerk Pork

The best way to jerk pork or chicken is over pimento or mesquite wood. You can purchase bags of these wood chips and follow the directions for using on the barbecue. After soaking the chips for at least 30 minutes. Wrap in tin foil and place underneath the barbecue grate directly on the heat surface.

We used this marinade recipe from Jamaican Travel & Culure but added a couple more of our own ingredients to bolster it!

Jerk Pork Marinade

5 lb. of boneless pork loin
3 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
1 Bulb of garlic, finely chopped
3 Medium onions, finely chopped

2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper

1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar

1 to 2 Tsp of the following (to taste)
-ground cinnamon

3 tsp. original Walkerswood jerk rub
2 oz. Appleton rum ( reserve )

Chop all the vegetables and add to the blender. Add the liquid ingredients and blend.

Chop the pork ribs and place in a pot big enough to cover the ribs. Rub or toss the marinade so that all ribs are completed covered with sauce. Refrigerate overnight. Keep extra sauce to add when slow cooking over the barbecue. You can save the rest for dipping.

Cook slowly for 2 – 3 hours….till the pork is tender. Add slice peppers and onion for the last hour of cooking time.

Serve with a delicious Dijon Caribbean Sweet Potato Salad

Serves 6


12 Comments Add yours

  1. Peter says:

    Awesome looking jerk pork. I’ve only made the jerk chicken but you’ve proved pork can be good too!

    1. Sprat says:

      Thanks Peter….it was the best yet. This is the first time that we have actually done this full recipe and boy….was it worth it! Hope you give it a try!! Cheers 🙂

  2. Dawn says:

    Just love this one Jackie…pork and salad!! Going to give them both a try!

    1. Sprat says:

      Thanks Dawn…I know you will love it, the salad is such a nice change from regular potato salad…and I also thought some corn and maybe nuts would compliment it as well. I am going to add that next time!

      Enjoy Dawn…and thanks for commenting 🙂

  3. John-David says:

    This makes me hungry! Jerk pork and jerk chicken are my favorites. When I visit home they are they first foods I think of. Great recipe.

    1. Sprat says:

      I appreciate your comments….gotta love good jerk chicken and pork…when in Jamaica!

      Irie… 🙂

  4. JD Lusan says:

    Especially if you buy it from the guys on the side of the road. The whole experience is great.

    1. Sprat says:

      Sure is…we have being going for over 20 years…and have friends who jerk up chicken every day! They are some great cooks….so we know it always going to be awesome!

  5. doctoro says:

    Oh Yeah! This looks outstanding. I thinks it’s time to thaw out the one in my freezer and give it a try. But mine may have to be minus the heat of the peppas.

    1. Sprat says:

      Yeah, the peppas can be hot…but they really add to the pork dish, and you can eat only the amount you want of peppas…but it definitely is in the sauce!
      Thanks again for stopping by and for taking the time to comment!

  6. markospoon says:

    Mmmm, Mmmm good! (looking pork)

    I will try it this summer Sprat.

    1. Sprat says:

      Thanks Markospoon… 🙂 You will love it!

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