Slow-Roasted Caribbean Jerk Pork Shoulder

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent pork shoulder slow-roasted with a spicy, aromatic jerk marinade capturing the vibrant flavors of the Caribbean region. This Caribbean-inspired pork recipe, ready in about 315 minutes, pairs pork shoulder, green onions, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 300 min Serves 8 Caribbean cuisine 600 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 lbs, boneless pork shoulder
4, chopped green onions
2 tbsp leaves fresh thyme
1 seeded and chopped scotch bonnet pepper
4 minced garlic cloves
2 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp brown sugar
3 tbsp soy sauce
2 tbsp fresh lime juice
2 tsp salt
1 tsp black pepper
2 tbsp olive oil

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: In a blender, combine 4 chopped green onions, 2 tbsp fresh thyme leaves, 1 seeded and chopped scotch bonnet pepper, 4 minced garlic cloves, 2 tsp ground allspice, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tbsp brown sugar, 3 tbsp soy sauce, and 2 tbsp fresh lime juice. Blend until smooth to create the jerk marinade.
Step 2: Rub 4 lbs boneless pork shoulder all over with 2 tsp salt and 1 tsp black pepper. Massage the jerk marinade evenly over the pork, coating all sides. Cover and refrigerate for at least 4 hours or overnight.
Step 3: Preheat oven to 275°F. Place the marinated pork shoulder in a roasting pan and drizzle with 2 tbsp olive oil. Roast uncovered for 4-5 hours, basting occasionally, until the internal temperature reaches 195°F and the meat is tender enough to shred easily.
Step 4: Let the pork rest for 15 minutes before slicing or shredding. Serve with rice and peas or your favorite Caribbean sides.