Fiery Jamaican-spiced pork grilled over pimento wood
Jamaican Jerk Pork
Jamaican Jerk Pork
45 minMedium
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
6
2 lbs pork
Difficulty
Medium
Cost
Moderate
$$
Jamaican Jerk Pork
Fiery Jamaican-spiced pork grilled over pimento wood
Pork shoulder steaks marinated in a fiery jerk paste of scotch bonnet peppers, allspice, and thyme, then grilled until charred and aromatic. The bold flavors of Jamaica.
20m
Prep Time
25m
Cook Time
45m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
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.
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
PrecisionUtility
Test Kitchen Pick
Thermometer
Helpful Tool
Why a thermometer helps here
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
- Makes doneness more repeatable
- Helps avoid dry or overcooked protein
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeInstructions
- 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 warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
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
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the soy sauce matters
This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.
This pantry choice affects depth more than most seasonings here.
- Builds savory backbone quickly
- Useful across stir-fries, marinades, and dipping sauces
A better soy sauce is one of the easiest pantry upgrades for Asian cooking.
Shop soy sauce for this recipeTips & 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.
Storage
Refrigerate for up to 4 days. The flavor improves the next day.
Reheating
Reheat on the grill or in a 350°F oven for 10 minutes.
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.
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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