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Jamaican Jerk Pork with Plantains – Authentic, Spicy & Flavor-Packed Caribbean Recipe

Jamaican Jerk Pork with Plantains – Authentic, Spicy & Flavor-Packed Caribbean Recipe

Make this authentic Jamaican Jerk Pork with Plantains! Spicy, smoky, and sweet Caribbean flavors in one irresistible, easy main dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 hours 5 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean, Jamaican Fusion
Ingredients Method Notes

Ingredients
  

  • For the Jerk Pork
  • 2 lbs 900 g pork shoulder/butt, trimmed and cut into large chunks
  • 3 Scotch bonnet peppers stemmed (seeded for less heat) (sub: 1–2 jalapeños or 1 habanero)
  • 4 garlic cloves peeled
  • 1 medium onion roughly chopped
  • 3 green onions scallions, chopped
  • 2 tbsp fresh thyme leaves or 1 tbsp dried
  • 2 tsp ground allspice pimento
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves optional, for depth
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce sub: coconut aminos for gluten-free
  • 2 tbsp fresh lime juice
  • 3 tbsp neutral oil vegetable/canola
  • 1 tbsp apple cider vinegar
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • For the Fried Plantains
  • 3 ripe plantains yellow with black spots
  • 2 –3 tbsp neutral oil for pan-frying
  • Pinch of salt
  • Optional: 1 tbsp brown sugar for extra caramelization
  • Equipment
  • Blender/food processor – to make the jerk paste
  • Grill or grill pan – to char and smoke the pork
  • Large mixing bowl – for marinating
  • Tongs – easy flipping
  • Skillet/frying pan – for plantains
  • Instant-read thermometer – cook pork to 145°F 63°C
  • Cutting board & chef’s knife – prep work
  • Foil – resting the meat

Method
 

  1. Make the jerk marinade.
  2. Add Scotch bonnets, garlic, onion, scallions, thyme, allspice, cinnamon, nutmeg, cloves, brown sugar, soy sauce, lime juice, oil, vinegar, salt, and pepper to a blender. Blend into a thick, aromatic paste. Taste and adjust salt/lime.
  3. Pro Tip: For classic smokiness, add a few thyme sprigs to your marinade jar; remove before grilling.
  4. Marinate the pork.
  5. Place pork in a bowl, coat with the marinade, and massage well. Cover and refrigerate 1 hours (overnight best).
  6. Preheat the grill.
  7. Heat to medium-high (375-400°F / 190–200°C). If using charcoal, let coals ash over. Add a handful of pimento/bay/thyme sprigs to the coals for extra smoke.
  8. Grill the pork.
  9. Shake off excess marinade and place pork over direct heat to sear 4-5 minutes/side until char marks form.
  10. Pro Tip: Move to indirect heat to finish cooking gently, preventing burnt sugar.
  11. Finish to temp.
  12. Cook until an instant-read thermometer registers 145°F (63°C) in the thickest pieces. Total grill time 20-30 minutes depending on chunk size and heat.
  13. Baste early only.
  14. During the first half of grilling, baste with leftover marinade for intensity. Stop basting in the final 10 minutes so all surfaces cook safely.
  15. Rest the pork.
  16. Transfer to a tray, tent loosely with foil, and rest 10–15 minutes for juicy slices.
  17. Prep plantains.
  18. Peel and slice diagonally into ½-inch (1.2 cm) thick pieces.
  19. Pan-fry plantains.
  20. Heat oil over medium. Fry plantains 2-3 minutes per side until golden and caramelized. Sprinkle with a pinch of salt (and brown sugar if you like).
  21. Slice & serve.
  22. Slice pork into thick pieces. Plate with plantains. Garnish with lime wedges and fresh thyme. Optional: drizzle a little reserved, fully cooked glaze (or a squeeze of lime).
  23. Oven Option.
  24. Bake marinated pork at 375°F (190°C) for ~1 hour (or until 145°F/63°C), then broil 5-8 minutes to char edges.
  25. Air Fryer Option.
  26. Cook at 390°F (200°C) for 20-25 minutes, turning halfway; check for 145°F (63°C) internal temp.

Notes

  • Heat control: Seed Scotch bonnets for medium heat; swap with jalapeños/habanero for availability.
  • Gluten-free: Use coconut aminos instead of soy sauce; confirm spices are GF.
  • Cut swaps: Pork shoulder is juiciest; pork loin/chops also work reduce cook time.
  • Make-ahead: Marinate up to 24 hours; flavor deepens beautifully.
  • Balance: If too spicy, serve with rice & peas, coleslaw, or grilled pineapple.