Jamaican Jerk Pork Picnic Roast

What Ingredients Do You Need?

• 5 lbs Boneless picnic shoulder
• 3 Scotch bonnet peppers, stemmed
• 6 Scallions, roughly chopped
• 3 tbsp Fresh thyme leaves
• 2 tbsp Ground allspice
• 1 tsp Ground nutmeg
• 1 tsp Ground cinnamon
• 3 tbsp Brown sugar
• 1/4 cup Soy sauce
• 2 tbsp Fresh ginger, chopped
• 8 Garlic cloves
• 1/4 cup Lime juice
• 1/4 cup Vegetable oil
• for smoking Allspice (pimento) wood chunks or chips

How Do You Make Jamaican Jerk Pork Picnic Roast?

1. 1

   Blend the jerk marinade

   Combine scotch bonnets, scallions, thyme, allspice, nutmeg, cinnamon, brown sugar, soy sauce, ginger, garlic, lime juice, and oil in a food processor and blend into a thick paste.

2. 2

   Marinate overnight

   Score the surface of the picnic shoulder and rub the jerk paste all over, working it into the cuts. Cover and refrigerate for at least 12 hours, ideally 24.

3. 3

   Set up indirect heat

   Prepare your grill for indirect cooking, banking coals to one side and adding soaked pimento or hickory wood chunks for smoke. Target a grill temperature of 275-300°F.

4. 4

   Grill low and slow

   Place the pork on the cool side of the grill, cover, and cook for about 3 hours, turning occasionally and maintaining steady temperature.

5. 5

   Check doneness

   Cook until internal temperature reaches 190-195°F for a tender, pullable texture, or 145°F with a 3-minute rest if you prefer sliceable roast texture.

6. 6

   Rest

   Rest for 15-20 minutes before slicing or chopping into chunks.

7. 7

   Serve

   Serve chopped over rice and peas with grilled plantains, or with festival bread on the side.