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Jerk-dressed Bristol pork
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Total Time:
8 hours 15 minutes
Indulge in bold jerk flavors with this simple and delicious jerk pork recipe. Give it a try!
Ingredients:
  • 5 kg shoulder of higher-welfare pork bone in, skin on
  • 1 generous pinch dried rosemary
  • 1 generous pinch dried thyme
  • 1 whole nutmeg for grating
  • olive oil
  • 1 litre quality cider
  • 1-2 fresh Scotch bonnet chillies to taste
  • 2 bunches spring onions trimmed
  • 1 level teaspoon ground cinnamon
  • 1 level teaspoon ground cloves
  • 2 level teaspoons ground allspice
  • 3 limes
  • 1 thumb-sized piece fresh ginger peeled
  • a few fresh bay leaves
  • 2 cloves garlic peeled
  • 1 large bunch fresh coriander
Instructions:
  • Preheat the oven to 240°C/475°F/gas 9. Score the shoulder skin and fat into 1cm deep zigzags. Season with salt, pepper, dried rosemary, thyme, and nutmeg. Drizzle olive oil and rub the seasonings all over the meat. Roast the pork, skin side up, in a large pan with one bottle of cider at high heat for 30 minutes, then lower the heat to 130°C/250°F/gas ½. Add the remaining cider and roast for 6 to 7 hours until the meat is tender. Cover with foil halfway through. Blend Scotch bonnets, spring onions, spices, lime juice, ginger, bay leaves, garlic, honey, and olive oil for salsa. Mix salsa with pan juices, adjust seasoning if needed. Pour salsa in a platter, remove crackling, shred meat, mix with salsa, and top with coriander and crackling. Serve with apple sauce. Enjoy your flavorful jerk-dressed pork!

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