Oven-Slow Jerk Pork Shoulder and Roasted Sweet Plantains

Fork-tender pork shoulder slow-roasted under an allspice and Scotch bonnet rub, with coconut-oil roasted sweet plantains. It echoes Smoke Under Pimento Leaves, where Maroon cooks in Jamaica’s Cockpit Country measured freedom in allspice and slow fire.

Serves 6

Estimate for one serving

• 330 cal
• 5.9g protein
• 18.3g carbs
• 3.8g fat
• 2g fiber

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Ingredients

• 4 lb bone-in pork shoulder
• 8 scallions
• 8 garlic cloves
• 3 tbsp fresh ginger
• 3 tbsp fresh thyme
• 2 tbsp ground allspice
• 3 Scotch bonnet peppers
• 1/2 cup orange juice
• 1 tsp smoked paprika
• 4 ripe plantains
• 2 tbsp coconut oil

Instructions

1. 1Combine scallions, garlic, ginger, thyme, allspice, Scotch bonnets, orange juice, smoked paprika, and oil into a thick marinade.
2. 2Score pork fat and rub marinade all over; cover and rest overnight in refrigerator.
3. 3Place in a covered Dutch oven and roast at 275°F for 4 hours until fork-tender.
4. 4Remove lid, increase to 450°F or broil 5-7 minutes to char exterior.
5. 5Halve plantains lengthwise, coat with coconut oil and allspice then roast at 425°F for 20 minutes until caramelized; serve alongside pulled pork.