Recipe Details

Ingredients

For the Jerk Marinade:

• 1 cup water

• 8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)

• 6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped

• 4 ounces fresh ginger (113g), peeled and roughly chopped

• 1/2 medium yellow onion (4 ounces; 113g), roughly chopped 

• 1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled 

• 1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight

• 1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed

• 2 tablespoons whole allspice berries

• 2 tablespoons (30ml) browning, such as Grace brand (optional)

For the Jerk Pork:

• One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)

• Kosher salt and freshly ground black pepper

• 2 cups (473ml) jerk marinade (from above)

• 1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes) 

• 4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)

For Serving:

• 16 festivals

• Pickled Scotch bonnet peppers

• Ketchup

Description

1. For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)
2. In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.
3. Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.
4. For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.