Fiery Jamaican-spiced pork grilled over pimento wood
Jamaican Jerk Pork
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
6
2 lbs pork
Difficulty
Medium
Cost
Moderate
$$
Jamaican Jerk Pork
Fiery Jamaican-spiced pork grilled over pimento wood
★4.6(14)
Pork shoulder steaks marinated in a fiery jerk paste of scotch bonnet peppers, allspice, and thyme, then grilled until charred and aromatic. The bold flavors of Jamaica.
20m
Prep Time
25m
Cook Time
45m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Authentic jerk seasoning is a complex blend built on scotch bonnet peppers and allspice (pimento), creating a flavor that is simultaneously fiery, sweet, and deeply aromatic. Marinating overnight is essential.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
This version of Jamaican Jerk Pork has been refined through testing to ensure consistently excellent results. The key to this dish is building flavor at every stage, from the initial sear to the final seasoning. Whether you are cooking for a busy weeknight or entertaining guests, this recipe delivers reliable, deeply satisfying results that punch well above its effort level.
Ingredients
- 2 lbs pork shoulder steaks or boneless chops
- 2 scotch bonnet peppers, seeded
- 6 scallions, chopped
- 2 tbsp allspice (ground)
- 1 tbsp fresh thyme leaves
- 2 tbsp soy sauce
Instructions
- 1
Blend scotch bonnets, scallions, allspice, thyme, soy sauce, 2 tbsp oil, juice of 1 lime, and a pinch of cinnamon into a smooth paste.
- 2
Score pork deeply and rub jerk paste into every crevice. Marinate overnight or at least 4 hours.
- 3
Preheat grill to medium heat with a two-zone setup. Scrape off excess marinade.
- 4
Grill pork over direct heat for 5 minutes per side, then move to indirect heat for 15 minutes until 160°F.
- 5
Rest 5 minutes, then slice. Serve with rice and peas, festival (fried dumpling), or grilled breadfruit.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Scotch bonnet peppersHabaneros or 2 jalapeños
Habaneros are closest in heat; jalapeños for mild version
Pork shoulder steaksChicken legs or thighs
Jerk chicken is equally traditional
ShallotsRed onion, finely diced
Red onion is milder than yellow onion and closer to a shallot in flavor. Use about 25 percent less since shallots are more delicate.
Tips & Storage
Pro Tips
Wear gloves when handling scotch bonnets—the oils can burn skin for hours.
Use medium heat rather than high to prevent the sugars in the marinade from burning.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. The flavor improves the next day.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (105mg) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates18g
Fat4g
Fiber520mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How hot are scotch bonnets?
- Very hot—100,000-350,000 Scoville units. Use habaneros for similar heat, or 1 jalapeño for mild.
- What is pimento wood?
- Allspice tree wood used in traditional Jamaican jerk. Soaked allspice berries on coals approximate it.
- Can I use a different protein?
- Yes. This recipe works with most proteins — swap chicken for pork, beef for lamb, or use firm tofu for a vegetarian version. Adjust cooking times accordingly, as thinner cuts cook faster and denser proteins need more time.
- Can I make this ahead?
- Yes. Prepare the dish up to 24 hours in advance and store it in the refrigerator. Reheat gently on the stovetop or in a 350 degree oven until warmed through. The flavors often improve after a day of resting.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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