Smoky Caribbean Jerk Pork Shoulder with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Slow-roasted pork shoulder infused with smoky jerk spices, paired with a fresh and tangy pineapple salsa to brighten the rich flavors. This Caribbean-inspired high-protein recipe, ready in about 255 minutes, pairs pork shoulder, olive oil, jerk seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 3 lbs, boneless pork shoulder
• 2 tbsp olive oil
• 3 tbsp jerk seasoning
• 4 cloves, minced garlic cloves
• 1 tbsp, chopped fresh thyme
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup diced, fresh pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 2 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• 1 small, deseeded and minced (optional) scotch bonnet pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F. In a small bowl, mix 3 tbsp jerk seasoning, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped fresh thyme, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper to form a paste.
2. Step 2: Rub the 3 lb boneless pork shoulder thoroughly with the jerk paste. Place it in a roasting pan and cover tightly with foil. Roast for 4 hours until meat is very tender and pulls apart easily.
3. Step 3: While pork roasts, combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp lime juice, 2 tbsp chopped fresh cilantro, and 1 minced small scotch bonnet pepper (optional). Mix well and refrigerate.
4. Step 4: Once pork is cooked, remove from oven and let rest 15 minutes. Shred the meat with two forks and serve topped with the pineapple salsa for a sweet and spicy contrast.