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Gemma’s Jerk Pork Roast

Jerk Pork Roast with a fresh bone in pork shoulder, seasoned well and roasted to perfection.
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Prep Time 10 hrs 30 mins
Cook Time 4 hrs
Total Time 14 hrs 30 mins
Servings 8


  • 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: 1grams

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

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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