Jerk Pork Shoulder
Pork shoulder marinated in a hot, smoky jerk paste and slow roasted until you can pull it apart with a fork.
- Time5 hr 20
- LevelEasy
- Costabout £1.96 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blend the spring onions, garlic, scotch bonnets, ginger, allspice, thyme, cinnamon, nutmeg, pepper, vinegar, lime juice, sugar, oil and salt to a thick paste.
- 2
Score the fat of the pork with a sharp knife. Rub the paste all over and into the cuts. Cover and marinate in the fridge for at least 8 hours, or overnight.
- 3
Heat the oven to 150°C (130°C fan). Put the pork in a roasting tin, fat side up, and cover tightly with foil.
- 4
Roast for 4 hours, until the meat is very soft.
240 min - 5
Take off the foil, turn the oven up to 210°C (190°C fan) and roast for 30 minutes more, until the top is dark and sticky.
30 min - 6
Rest for 15 minutes, then pull the meat apart with two forks and mix in the juices from the tin. Serve with rice and peas or in rolls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.