Oven Jerk Pork
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Ingredients
8lb Pork Shoulder (cut 1 inch thick) pork shoulder size will vary
2 tbsp. dry jerk seasoning
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp salt (more or less)
1 tsp smoked paprika
1 tsp ground pimento seed (fresh ground)
- Wet jerk seasoning
1 small onion
2 stalk green onion
few sprigs of thyme
4 to 6 cloves of garlic
1 scotch bonnet pepper (heat level varies)
2 tbsp. jerk paste
1-2 tsp. meat browing
2 tbsp. oil
- Gravy
liquid from pork
ketchup
2 tsp. jerk paste
season to taste
Directions
- Have your butcher slice the pork shoulder 1 inch thick.
Clean pork and set aside. - Gather all the ingredients listed for the wet jerk seasoning and put them in a blender or food processor. Blend on smooth.
- To the clean pork, add the powdered seasoning listed and the blended jerk seasoning, massage well and let marinate for overnight, longer if time allows.
- Preheat oven to 350 degrees. On a baking sheet place the seasoned pork and cover with foil, bake at 350 degrees covered for 1 hour.
- Remove the cover and pour out the excess liquid from the pork and reserve for gravy. Replace the cover and bake for another 30 mins or until pork is tender. Remove the cover and bake uncovered for another 15 to 20 mins until the desire color is reached.
- For the gravy, add the reserved liquid from the pork to a saucepan, add ketchup, jerk paste and seasoning to taste with the same powdered seasonings as before, simmer until reduce to a thickness of your liking.
- Remove pork from oven, cut into serving size and serve with your favorite side.