Slow-Roasted Jerk-Spiced Pork with Charred Scallions

Slow-roasted pork shoulder, coated in allspice, Scotch bonnet, garlic, and molasses, arrives fork-tender beside charred scallions. As Pimento Smoke in the Hills remembers, Maroon firecraft in the Cockpit hills kept wild hog under low pimento smoke after the hunt.

Serves 6

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Ingredients

• 4 lb pork shoulder
• 2 tbsp ground allspice
• 6 garlic cloves
• 8 scallions
• 3 tbsp fresh thyme
• 3 Scotch bonnet peppers
• 1 tbsp smoked paprika
• 3 tbsp soy sauce
• 2 tbsp molasses
• 3 tbsp lime juice
• 2 tbsp vegetable oil
• 2 tsp salt

Instructions

1. 1Combine allspice, minced garlic, chopped scallions, thyme, chopped Scotch bonnet, smoked paprika, soy sauce, molasses, lime juice, oil, and salt into a thick jerk paste.
2. 2Score the pork shoulder and coat thoroughly with the paste; let marinate at least 2 hours or overnight.
3. 3Place pork in a Dutch oven or roasting pan, cover tightly, and slow-roast at 300°F for 3 hours until fork-tender.
4. 4Uncover, increase oven to 450°F, and roast 15 more minutes to develop a dark sticky char on the exterior.
5. 5While pork rests, toss remaining whole scallions in oil and char under the broiler for 3 minutes, turning once.
6. 6Slice or shred pork and serve with the charred scallions.