Jerk Pork, one of Jamaica’s favorite authentic dishes.
Jerk pork traditionally jerk on a medium fire for that succulent tender taste. Jerk pork is served as an appetizer for many get together. This dish is not only tender but the meat when cooked properly just falls apart. The cooking process is critical to optimal results. Jerk pork is traditionally cooked over wood letting the smoke from the wood penetrate the meat and giving it part of its signature flavor.
This dish is not only tender but the meat when cooked properly just falls apart. The cooking process is critical to optimal results.
3 pounds of pork slice in size of 2 inches in thickness. (shoulder, butt & leg slice)
3 tbsp Ocho Rios Jerk Spicy or Medium Jerk Sauce
4 tbsp Ocho Rios Jerk All in One dry seasoning
1 tsp Allspice, ground pimento
2 tbsp Grated ginger or ground ginger powder (whole ginger grated preferred)
2 tsp Vinegar
1. Wash pork in water and a vinegar, drain water and pat dry.
2. Season pork with Ocho Rios Jerk spicy or mild jerk sauce.
3. Sprinkle ground pimento power on pork.
4. Rub Ocho Rios Jerk All in One dry seasoning thoroughly over pork.
5. Add grated ginger or sprinkle ground ginger powder over pork.
6. Refrigerate pork for two hours or greater to marinate (preferable overnight).
1. Preheat gas or charcoal grill at 350 degree if temperature gauge available.
2. Place marinated pork on grill.
3. Continue turning pork until done.
4. Allow pork to grill slowly for that succulent tender taste.
Technically, yes, any section of pork meat can be use for jerk pork. However, for the best result, use the meaty parts such as leg, butt and shoulder for jerk pork. Have butcher slice pork in steak slices, 2 inches in thickness. Once Jerk pork is done grilling, cut-up and serves in cubes.
Best result: Season pork, covers & refrigerates over night and allows pork time to marinate for that mouth watering jerk pork.