Jamaican Jerk Pork (Oven)

Flavorful. Juicy. True Yard Style.

Ingredients:

• 1 bone-in pork shoulder (cut into chunks or left whole)

• 2 tbsp browning

• 2 tbsp green seasoning (homemade or store-bought)

• 2–3 tbsp jerk seasoning (wet or dry, adjust to your spice level)

• 1 tsp ginger and pimento seasoning

• ½ tsp ground cloves

• 1 tsp whole pimento (allspice berries)

• 2–3 sprigs fresh thyme

• 1 tbsp combo seasoning (or all-purpose seasoning)

• 1–2 tbsp oil (to bind the seasoning)

For the Basting Sauce:

• Juices from the baking pan

• 1–2 tbsp ketchup

• 1 tbsp jerk sauce (add more for heat)

• 1 tbsp barbecue sauce (optional, for a smoky-sweet finish)

Instructions:

1. Prep and Season the Pork:

   
   

   Clean and pat dry your pork shoulder. In a large bowl, add browning, green seasoning, jerk seasoning, ginger and pimento seasoning, ground cloves, whole pimento, fresh thyme, combo seasoning, and oil. Rub everything into the pork thoroughly, making sure every part is coated. Let it marinate for at least a few hours or preferably overnight for the best flavor.

2. Bake the Pork:

   
   

   Preheat your oven to 375°F (190°C). Place the marinated pork in a baking dish or roasting pan. Cover with foil and bake for 1 to 2 hours, flipping halfway through the time.

3. Make the Basting Sauce:

   
   

   After the first flip, scoop some of the meat juices from the pan into a small bowl. Add ketchup, jerk sauce, and barbecue sauce (if using). Stir to combine.

4. Baste and Finish Cooking:

   
   

   After flipping, brush or spoon the basting sauce over the pork generously. Return to the oven, uncovered, to finish cooking. You can baste and flip multiple times to build layers of flavor and color until the pork is fully cooked, tender, and beautifully caramelized.

5. Serve and Enjoy:

   
   

   Let the pork rest a few minutes, then serve hot with your favorite sides—like rice and peas, festival, or bammy.

🔥 Tip: Want a smoky finish? Broil for the last 3–5 minutes or toss on the grill for a quick char!