Slow-Roasted Caribbean Jerk Pork Shoulder
Succulent pork shoulder slow-roasted with a spicy, aromatic jerk marinade capturing the vibrant flavors of the Caribbean region. This caribbean-inspired pork ready in about 315 minutes pairs boneless pork shoulder, chopped green onions, leaves 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.
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
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.
Frequently asked questions
How long does Slow-Roasted Caribbean Jerk Pork Shoulder take to make?
Total time is about 315 minutes (15 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Caribbean Jerk Pork Shoulder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless pork shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Caribbean Jerk Pork Shoulder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Caribbean Jerk Pork Shoulder for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Caribbean Jerk Pork Shoulder?
Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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