Caribbean · Grill & barbecue
Jamaican Barbecue Jerk Pork
Tender, spicy jerk pork with a smoky barbecue finish—made for sharing with rice and peas, slaw, and good company.
6–8servings15 minprep1–2 hrmarinate1–2 hrcook
From Dianne's kitchen
Jerk flavor meets barbecue comfort
Jerk pork brings together warm allspice, thyme, pepper, garlic, and a little sweetness from barbecue sauce. Marinating gives the pork time to absorb all that island flavor.
Cook it gently until tender, then finish over higher heat for the dark edges and caramelized glaze everyone loves.
What you'll need
Ingredients
- 4–5 pounds pork shoulder, cut into bite-size cubes
- 4–5 teaspoons salt, or to taste
- 3–4 tablespoons wet jerk rub or jerk seasoning
- 3 tablespoons barbecue sauce, plus ¼ cup for brushing
- Oil for the grill or baking pan
Step by step
Instructions
- Combine pork with salt, jerk rub, and 3 tablespoons barbecue sauce. Cover and marinate for at least 1 hour or overnight.
- Heat the grill or oven to 400°F. Arrange the pork in a lightly oiled pan or on a grill-safe tray.
- Cook for about 20 minutes, then lower the heat to 275°F and continue cooking until tender, turning occasionally.
- Brush the pork with the remaining barbecue sauce during the final cooking time.
- Finish over higher heat or directly on the grill, turning until slightly charred at the edges and cooked through.
- Rest for a few minutes before serving with rice and peas, grilled vegetables, slaw, or your favorite sides.
Dianne's kitchen tip
Build the char at the end.
Slow cooking makes the pork tender; the higher-heat finish gives it that barbecue character.
For food safety, cook pork until it reaches an internal temperature of 145°F, then let it rest before serving.