Oven Roasted Jerk Pork
Our Jamaican Jerk Seasoning works great on pork, chicken and shrimp. All 3 are used in traditional Jerk recipes. You will also find you can substitute our Jerk Seasoning for any grilled wing seasoning to give your recipe an Island twist.
This Oven Roasted Jerk Pork roast recipe can also use other pork roast cuts, but the Boston Butt roast has the right layer of fat and marbling, so as it cooks, the fat helps to keep the roast moist. If you have tried our Porchetta recipe, you’ll know why this cut works so well.
1/4 Cup Jamaican Jerk Seasoning
2 bunches scallions (green onions), greens included, trimmed and chopped into 2-inch pieces
2 Tablespoons soy sauce to moisten
1 Boston Butt Roast (about 5 pounds)
Place Jerk Seasoning, scallions, and soy sauce in a food processor and blend until smooth.
With a sharp knife, score the fat on the roast into a diamond pattern, but do not cut into the meat.
Rub a coating of the jerk sauce on the exterior of the pork so it is completely covered. Using gloved hands if you prefer.
Place in a roasting pan and cover with a lid, foil or plastic wrap. Refrigerate to marinate at least 24 hours or up to 2 days.
When ready to cook, let pork sit at room temperature at least one hour or until it reaches room temperature, then preheat oven to 450 F. Line a roasting pan with heavy foil and insert a roasting rack. Roast pork uncovered for 30 minutes at this high heat, then lower temperature to 325 F. Bake an additional 3-1/2 to 4 hours, depending on the size of your pork shoulder, until the roast reaches 145F to 165F. The higher temperature allows the roast to be more tender, but not fall apart like pulled pork. Let roast rest at least 30 minutes before carving.