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Delicious and Crispy Jerk Pork Roast

Jerk Pork Roast

Jerk Pork Roast is fresh pork bone-in, seasoned perfectly, and roasted with wet Jerk Seasoning.

Calling all lovers of bold flavors and succulent meats! Today, we’re bringing a taste of the Caribbean sunshine straight to your kitchen with a Delicious and Crispy Jerk Pork Roast recipe. This dish is a guaranteed crowd-pleaser, perfect for a backyard barbecue, a potluck gathering, or a cozy family dinner.

Of course, the jerk marinade is the star of the show. This fiery concoction is a symphony of allspice, thyme, Scotch bonnet peppers (adjust the amount for your heat preference!), soy sauce, and a touch of sweetness. It infuses the pork roast with an irresistible depth of flavor that will have your taste buds dancing.

But wait, there’s more! The key to achieving that coveted crispy crust lies in the final stage. After the pork has slow-cooked to tender perfection, we’ll crank up the heat and broil it for a few minutes. This step creates a beautiful caramelized exterior that contrasts delightfully with the juicy interior.

The easiest way to cook a whole pork shoulder
The easiest way to cook a whole pork shoulder

Here’s a sneak peek at what you’ll need:

  • Bone-in pork shoulder roast (for maximum flavor)
  • Jerk marinade (homemade or store-bought)
  • Brown sugar (for that caramelized magic)
  • Fresh herbs (scallions, thyme, optional)

The beauty of this recipe lies in its simplicity. The marinade does most of the work, and the cooking process is relatively hands-off. With minimal prep time, you can be well on your way to enjoying a restaurant-worthy meal.

How to make the recipe

The jerk pork roast recipe uses a combination of ingredients to create a flavorful and crispy dish:

This Jerk Pork Roast bursts with Caribbean flavor yet requires minimal prep. Here’s what you’ll need:

  • Fresh Pork Shoulder: A bone-in pork shoulder (around 9 lbs) serves as the base, delivering juicy tenderness after slow cooking.
  • Citrusy Marinade: A vibrant trio of fresh lemon and sour orange juice, along with a squeeze of lime, infuses the pork with a delightful tang.
  • Jerk Magic: Store-bought jerk seasoning (8 tablespoons) adds the signature Jamaican jerk profile. Look for a blend featuring allspice, thyme, and Scotch bonnet peppers (adjust for heat preference!).
  • Savory Boost: A touch of salt (2 tablespoons) and garlic powder (2 tablespoons) rounds out the flavor profile.
Jerk Pork Roast
Jerk Pork Roast

Simple Steps, Delicious Results:

  1. Marinate for Depth: Marinate the pork shoulder for 10 hours, allowing the flavors to penetrate deeply.
  2. Slow Roast to Perfection: Once marinated, roast the pork in the oven until it reaches an internal temperature of 185°F (3-4 hours, depending on size). A meat thermometer is your best friend here!
  3. Spice it Up (Optional): Feeling adventurous? Rub an extra two tablespoons of jerk seasoning onto the pork before roasting for a bolder kick.

Marinating Advantage for crispy and moist Jerk Pork Roast:

Marinating tenderizes the meat and allows it to absorb the delicious jerk flavors. This extended marination ensures a juicy and incredibly flavorful roast.

So, fire up your grill or preheat your oven, and get ready to embark on a delicious culinary adventure with our Crispy Jerk Pork Roast. We guarantee it will become a new favorite in your recipe repertoire!

Other Pork recipes you may enjoy.

Delicious Jerk Pork Roast

Jerk Pork Roast with a fresh bone in pork shoulder, seasoned well and roasted to perfection.
5 from 1 vote
Prep Time 10 hours 30 minutes
Cook Time 4 hours
Total Time 14 hours 30 minutes
Course Main Course, Main Dishes
Cuisine Caribbean
Servings 8
Calories 506 kcal


  • 9 lb pork shoulder bone in
  • 1 lime
  • 1 cup lemon juice
  • 1 cup sour orange juice
  • 8 tablespoons jerk seasoning store bought
  • 2 tablespoons salt
  • 2 tablespoons garlic powder


  • Clean pork shoulder with lime, rinse with cold water and pat dry. Using a sharp knife, score the surface of the meat with small but deep slits. Place pork shoulder in a large bowl. In another bowl, mix all ingredients and 6 tablespoons of jerk seasoning. Pour jerk mixture over pork shoulder and make sure that some of the spices go inside the slits. Cover pork with plastic wrap and marinate in the refrigerator for at least 10 hours or overnight.
  • Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Remove pork from marinade and pat dry. Rub the remaining 2 tablespoons all over the meat and place fat side up in a roasting pan fitted with a rack insert.
  • Roast meat for 2 hours. Lower heat to 160°C / 325°F / Gas Mark 3 and continue to roast for 1 hour and 50 minutes until a meat thermometer inserted into the center registers 85°C / 185°F for well-done and the skin is crispy brown. Let the roast rest before slicing.


Serving: 1gramsCalories: 506kcalCarbohydrates: 11gProtein: 63gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 209mgSodium: 2114mgPotassium: 1313mgFiber: 3gSugar: 2gVitamin A: 2399IUVitamin C: 29mgCalcium: 79mgIron: 5mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword cured pork, jerk food, jerk pork
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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