Leaf-Scented Jerk Pork Roast, Roasted Sweet Potato, and Thyme Gravy

Slow-roasted pork shoulder rubbed with allspice, scallion, and habanero rests on pimento leaves, served with sweet potato and thyme gravy. It echoes Smoke Under Pimento Leaves, where Maroon cooks in the cockpit hills needed smoke that would not write their names across the sky.

Serves 6

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Ingredients

• 4 lb bone-in pork shoulder
• 3 tbsp ground allspice
• 8 scallions
• 8 garlic cloves
• 12 fresh thyme sprigs
• 3 habanero peppers
• 8 whole pimento leaves
• 1 tbsp salt
• 4 medium sweet potatoes
• 2 cups chicken stock
• 1 onion
• 1/4 cup olive oil

Instructions

1. 1Preheat oven to 300°F.
2. 2Blend scallions, garlic, thyme sprigs, habanero, allspice, salt, and half the olive oil into a wet rub; massage deeply into the pork shoulder.
3. 3Scatter pimento leaves in the bottom of a deep roasting pan, place the pork on top, and cover tightly with foil.
4. 4Roast 2 hours, then remove foil, add the remaining pimento leaves on top of the pork, and continue roasting uncovered 30 minutes until the exterior is dark and crusty.
5. 5Meanwhile, cut sweet potatoes into 1-inch wedges, toss with remaining olive oil and a few thyme sprigs, and roast on a separate sheet pan for the final 45 minutes.
6. 6Transfer the pork to a board to rest; place the roasting pan over medium heat, add chopped onion, and cook 3 minutes.
7. 7Pour in chicken stock, scraping up the browned bits, and simmer 8 minutes until slightly reduced to make the thyme gravy.
8. 8Slice or pull the pork and serve with the roasted sweet potatoes and gravy.