Written by Bruce on 11 September 2020
- 5-8 lbs Pork
For the marinade:
- 3 tables spoon olive oil
- 1 lemon (juice)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large onion
- 4 scallions
- 10 sprigs thyme
- 3/4 teaspoon cinnamon
- 15 pimento berries (all spice)
- 1/2 teaspoon nutmeg
- 2 tablespoon dark soy sauce
- 2-3 scotch bonnet peppers
- 2 tablespoon honey (or brown sugar)
- 2 tablespoon Honey Vinegar (optional)
- thumb size piece ginger
- 5 cloves garlic
- 2-3 shallots
For dressing the roasting pan (optional)
- thyme 5-8 sprigs
- scallions 3
- Orange juice 1 cup
Place the pork in a strong (big) zipper bag and pour the marinade over it.
Massage and place in the fridge overnight for maximum flavor.
Place the bag on a plate in case the bag leaks and flip a couple times during the marination process.
The next day:
Pre-heat your oven to 375F and allow your pork to come up to room temperature.
Then place it in a heavy roasting pan and add the other ingredients.
Pour the orange juice in the same bag you marinated the pork and moved it around to pick up any remaining marinade.
Then pour onto the pork in the roasting pan.
Place the roasting park back in the oven but do not cover.
After 30 minutes of cooking, remove it from oven and use the juices on the side to baste it a bit, then back into the oven.
Do this about 5-7 times during the roasting process.
Let it cook for maximum 3 hours in total.
When fully cook, take it out of the oven, cover with some foil and allow it to rest for about 15 minutes before slicing it up.
Save the pan drippings to pour over the sliced jerk pork.
Serve it with Rice or Potatoes and soft Flour Tortilla.
Bon appetite !!!