Follow these steps for perfect results
scallions
chopped
garlic
bay leaves
Scotch bonnet peppers
lime juice
fresh thyme leaves
fresh ginger
finely chopped
soy sauce
dark brown sugar
black peppercorns
kosher salt
allspice berries
ground cinnamon
clove
whole
pork butt
bone in
water
Preheat the oven to 350F.
In a blender, combine scallions, garlic, bay leaves, Scotch bonnets, lime juice, thyme, ginger, soy sauce, sugar, peppercorns, salt, allspice, cinnamon and cloves.
Puree the ingredients until a smooth paste is formed.
Rub the jerk seasoning all over the pork butt, ensuring it is evenly coated.
Place the seasoned pork butt in a roasting pan.
Add 1 1/2 cups of water to the roasting pan.
Cover the pan tightly with foil.
Roast in the preheated oven for 3 1/2 to 3 3/4 hours, or until the pork is very tender when pierced with a fork.
Remove the pan from the oven and let it cool slightly before serving.
Serve the roast jerk pork butt.
Expert advice for the best results
For a deeper flavor, marinate the pork overnight.
Use a meat thermometer to ensure the pork is cooked through.
Serve with rice and peas, coleslaw, and plantains.
Everything you need to know before you start
15 minutes
Can be marinated overnight.
Shred the pork and serve on a platter with garnishes.
Serve with rice and peas, coleslaw, and fried plantains.
Garnish with fresh scallions and lime wedges.
Complements the spicy and savory flavors.
Discover the story behind this recipe
Jerk is a traditional Jamaican cooking style using a blend of spices.
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