We’ll not be using the traditional method of making classic Jamaican jerk pork as I know how difficult it is to get pimento wood and during the winter months in temperate countries, your oven or slow cooker tends to be our best friend. We’ll take classic jerk spices and flavor ingredients and marinate the pork shoulder before slowing roasting it in the oven, until fork tender. Then we’ll toss it in your fav jerk BBQ sauce, for what I believe is the best pulled pork.
A teaspoon each of:
– ground ginger
– all spice
– pimenton (hot smoky paprika)
– salt (adjust to your liking)
– dry mustard
– crushed pepper flakes
– dehydrated onion
2 tablespoon brown sugar (light)
1 cup orange juice
6 sprigs fresh thyme
1 scotch bonnet pepper
* liquid smoke if you like that stuff
5-8 lbs pork (cheap cut)
1 1/2 – 2 cups jerk bbq sauce
Note: I used a cheap cut of pork, with a bone and skin/fat.
Put all the spices (dry rub) in a bowl and give it a mix with a spoon. Use the back of the spoon to gently crush everything to help release the true flavors. Wash and pat the piece of pork dry, then cover with the dry rub. Massage well, put in your oven proof dish and cover with tin foil. Allow this to marinate overnight in your fridge or at least a couple hours.
As you oven comes up to temperature – 300F, take the pork out of the fridge to come back to room temperature. Pour in the orange juice, chopped scallions, thyme and scotch bonnet pepper. I used a whole pepper, including the seeds as jerk pork is supposed to be a bit spicy. but feel free to adjust to your own heat tolerance. You can add a bit of liquid smoke if you wish as well. Cover back with the tin foil and place it on the middle rack. Allow it to go for 3 hours.
Remove the tin foil, baste it with some of the juices and back in the oven uncovered for another 2 hours. After the 5 hours of the slow cooking in the oven it should be fully cooked (falling apart and easy to shred). Remove the cooked pork from the baking dish and set aside to cool enough so you can easily handle it. Remove the stems of the thyme from the baking dish, add your favorite jerk bbq sauce and whisk together with the pan juices. Please reserve 1/3 of the resulting sauce and set aside for later.
You can use two forks to shred the pork, but I much prefer using my fingers, so I can remove all the pieces of fat and skin (discard).
Your oven should still be on. Mix the shredded jerk pork in the sauce and place back in the oven to heat through for another 10-15 minutes.
The reserved sauce will be used to top your sandwiches! This jerk pulled pork will be packed with wicked island flavors, tender and overall moist from the way we finished it with a good dose of the sauce. I’m sure this will work great in a slow cooker or on your smoker/grill during the summer months (with a bit of tweaking).