Update: This has become one of my favorite recipes because it hits so many of the right spots: 1) the cut of pork is dirt cheap. A 3.5lb shoulder butt roast is about $11 and can feed you for days, or several people at once, 2) the herbs and seasonings in this recipe SING!! The smell is just intoxicating and it tastes incredible! Things to keep in mind, the recipe uses a 5lb cut of pork, which is why he had it in the oven so long (2.5 hrs). So if you go with a smaller cut of pork like me, 3.5lbs, you will need to adjust your oven time or your pork may come out dry. I eliminated all that guess work and just got an oven thermometer. Set it for 160 and it was in the oven for almost 2 hrs. I can't even describe how tender and juicy that pork was. With that crusty herb encrusted top layer. Last thing is this can go with almost anything! Mac and cheese? Yes! Rice and spinach risotto? Heck yeah! Green seasoning cast iron grilled potatoes? Dear Lord, come take my hand!!
Uncle Chris, I credit you for my love of cooking! I've always been an avid baker, but it was your Caribbean recipes and techniques that opened my eyes to the beauty of savory cooking. Thank you!
Chris! How am I going to lose this winter weight I put on when you keep posting such delicious recipes I just HAVE to try! Seriously , you're the best!
I just made it for Christmas, and omg,it was delicious. My family and friends love it. From this day forth, this is how I will do my roast pork. Oh my goodness!!
Chris this is a great Jerk man I made it for my husband and he raved about it to all his friends!! He now wants it at least once a week!! I make with rice and peas, fried Plantains steamed vegetable and festival to mop up the goodness. My kitchen smells wonderful as it cooks. I lived in Kingston for many years. I sat in my kitchen with a rum and coke closed my eyes and I could have been back in Screechies restaurant at Hellshire beach. Anyway great recipe and video man. Respect.
Hi chef! I really appreciate you putting the ingredients on the description. One of my biggest frustrations as a learning cook is finding out later on in the video that I cannot do the dish because of that one ingredient that's not in my kitchen or in the area I'm living in. I'm excited to try one of your dishes. They look delicious and easy to do!
Made this yesterday and I want to thank chef for an amazing recipe. It turned out amazing for me, on my first try!! Chef is 100% correct, the smell is AMAZING and it tastes insane!! I roasted mine for about 2.5 hours, pork was tender, flavorful and that marinade is to die for! What I love about this recipe is you don't need expensive or hard to find ingredients. Most I already had and the ones I didn't have were only a couple dollars. Also I was a bit worried about the salt. In the video it looks like a mountain full of salt he drops in the marinade. I put about the same amount and it turned out excellent! This is a five star recipe!
This is easily my favorite cooking channel . My family is loving your recipes buddy , everytime they hear me watching one of your vids they get excited !
Outstanding. I am a good cook, use all fresh ingredients, as you, in my Cusinart food processor. I have worked on perfecting jerk (and learning it's history and origins - the Maroons). Yes, scallions & green onion, thyme, scotch bonnet, allspice berries fresh ground, leaves, ect. I comment because of you mentioning not having brown sugar. What you want to use is an authentic, special sugar: Dark Muscovado (Sugar from Mauritius). India Tree Gourmet Spices & Specialities sells it online at Amazon. It has a high molasses content and, a strong lingering flavor. Just one of the many 'secret wepons' I have found over the years in perfecting my jerk.
Man, this looks awesome! I can't wait til my seeds come in; growing some aji limon, aji charapita, serrano, and habanero this Summer. New house, new garden! They're going to be fun to cook with.
Chris awesome recipe my friend that jerk pork definitely have flavor for days. Can't wait for when you do it on the grill don't have a Dutch oven . Thanks for sharing though is possible I can do in one of those foil pans to make clean up easy if I decide to go the way of the oven.
Hi there Chris, love the recipe but I have a question to ask. I'm going to be doing this with a pack of pork chops instead. Would you suggest marinade some of the pork first, then put the rest of the sauce into a pan and cook it for a while to release the flavours before adding it to a roasting tray with the chops and finishing in the oven? I'm asking as my chops will only take 25 minutes to cook as opposed to the cut you have used here. Many thanks :)
okay my friend, I couldn't find the actual measurements until the end. It wasn't very dark though. Is there a specific dark soya that I should be getting to get that dark rich colour. It is marinating to cook tomorrow...can't wait! I will let you know how it turns out this week.
I hope that recipe is in your cookbook. Its something I most defenitly make. Have you every made Cornmeal porridge. Im eating a bowl now. I like too see your take on it.
I would like to try this in a slow coker. What do you think? A slow cooker can change the texture of the meat. I usually use foil balls in the borrow if I cook a whole chicken so that the fat will be on the bottom.
Yummmy.... looks soooo "sliceable"😊. I guess you like to leave a lot to the imagination.... csuse i am just visualizing some juicy slices of pork goodness..
Chris just finished putting my roast in marinade cooking tomorrow. Question when l take out of marinade do I rinse or pat dry or do I pour marinade in pot, mine was not as thick as yours added large orange (more juice)Going to cook mine on pellet grill competition blend pellets mixture @ 375d. 7 lb butt roast butterflyed. With fat cap up in cast iron Dutch oven. What you think ???
Okay I am definitely trying this one. I needed a good jerk pork recipe and this looks so delicious. If i'm late to work today its because i took the extra time to watch your video, so i'm blaming you chris lol. have a good one
He said he had it so he used it. I think using white or apple would work as long as it is organic vinegar. Also since he added the honey you could try doing the same then adding in the white vinegar which should get you close favor wise.
Good day chef Chris. Thank you for doing the LORDS work and helping good people to eat good food. The video was great as usual. Just one discrepancy, what you made was a marinated roast pork. Real jerk anything is done in a barbecue with lots of smoke. I'm not really nitt picking though. Good stuff is good stuff. On another note. I was wondering if you can open a restaurant in vancouver. I recently moved to vancouver and found out that the Caribbean/ west Indian culture is lacking here. I went to the one Caribbean spot here and it was overpriced bootleggage. My analysis of the restaurant offerings in B.C. Has led me to the understanding that these people are craving some good westindian food. This would be a great opportunity for someone like you whom has all the skills, knowledge and ambition to take advantage of of. Oh, and the money would be great too. Anyways, If you don't take the opportunity someone else will unless I get the funds in time and then it's all mine. May the LORD bless us!
It was taken out of the oven at one hour. Then what? Did the following cooking stay at the same temperature, or did it finish at a different temperature?
Chris I love you. But you cannot post delicious food this early. Not when am taking.... Well not to nice food to work. Have an awesome day!! Keep vibesing it up.. 😀😍
My go-to man when I need to figure out a recipe and finish up a pot Cooking Channel coming soon vibes up your self man Stoney s babe out! Or should I say Chef stoney s babe out! #happycookingyes
You mean to say Americans don't have boxing day?? That's the day to relax and have cold leftover Christmas meat and pickles and cheese etc and take it easy after Christmas.
Hey Chris I'm going to make this for my family it looks awesome. I was wondering though... I want to also try it for friends that don't like pork, can I use the same recipe but with a leg of lamb or would you advise changes to the marinade?
