Jerk Roast Pork

Jerk Roast Pork Author: Canadian Living Credits: Jerk Roast Pork

Jerk food is peppery with allspice. Several cuts of pork work well. Pork shoulder or roasts are moist and tasty but not as attractive as easy-to-carve loin rib crown-style roasts that are partially boned.

  • Portion size 8 servings


  • 1 pork roast about 3 lb
Jerk Marinade:
  • 4 green onions chopped
  • 3 cloves garlic
  • 1 Scotch bonnet pepper halved
  • 1 hot pepper halved
  • 1 onion chopped
  • 1/4 cup orange juice
  • 3 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons white vinegar
  • 2 teaspoons ground allspice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon cinnamon


Jerk Marinade: In food processor, pur?green onions, garlic, Scotch bonnet pepper, onion, orange juice, soy sauce, oil, vinegar, allspice, thyme, salt, pepper, curry powder and cinnamon. (Can be refrigerated in airtight container for up to 4 days.)

In bowl, pour marinade over pork; cover and marinate in refrigerator for at least 2 or up to 12 hours, turning occasionally. Let stand at room temperature for 30 minutes.

Place on rack in roasting pan; roast in 325?F (160?C) oven for 1-3/4 to 2 hours or until meat thermometer registers 160?F (70?C). Transfer to warm platter and tent with foil; let stand for 10 minutes.

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Jerk Roast Pork