Oven Roasted Jerk Pork that tastes like you stole a street-side drum pan in Montego Bay, except, only you’re in your own kitchen and the thermostat’s still intact.
Below, I’ll show you exactly how I get smoky-edged, fall-apart meat without leaving the oven on all afternoon.
The recipe feeds two hungry people (or four if you pile it into sliders).
Ready? Let’s crank the heat.
Why You’ll Love This Oven Version
- No grill, no smoker, no 3-hour babysit.
- Experience the perfect blend of Scotch bonnet heat, warm spices, and citrus tang, all in under 90 minutes.
- Works with pork tenderloin, pork fillet, pork shoulder or even thick pork chops—whatever the store has.
- Make-ahead marinade keeps 3 days in the fridge.
Whether you call it Jerk Pork, Jamaican Jerk Pork, jerk pork recipe oven, or even jerk pork in crock pot (yes, there’s a slow-cooker option too), the principle is the same: marinate richly, roast low and slow (or cook gently), and finish with a touch of high heat to caramelize.
What Cut of Pork for The Oven Roasted Jerk Pork?
- Pork tenderloin – lean, fastest (my weeknight pick).
- Pork fillet – same as tenderloin in most countries.
- Pork shoulder is fattier and juicier, so it needs an extra 20 minutes.
- Bone-in pork chops, 1-inch thick, cook in 25 minutes.
Pick the cut first, then marinate. The spice timing stays the same.
What Goes In Jerk Pork (Ingredient List)
Jerk Marinade Ingredients (Blender, 2 Mins)
- 2 – 4 scallions, roughly chopped
- 1 small onion, quartered
- 3 cloves of garlic
- 1 thumb fresh ginger, peeled
- 1 Scotch bonnet or habanero, stem removed (Remove seeds for milder heat)
- 10 sprigs fresh thyme (or 1 2sp dried)
- 6-10 pimento berries (allspice berries)
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp dark soy sauce
- 1 tbsp honey or brown sugar
- ½ tsp paprika (optional)
- 6-10 tsp black peppercorn berries
- Juice of ½ lime + juice of ½ orange (about 3 tbsp total)
- 1 tbsp olive oil
- Pinch salt + 3 cracks black pepper
Pork & Pantry List (Serves 2)
- 400 g (14 oz) pork tenderloin (or two thick pork chops)
- ½ batch jerk marinade (above)
- ¼ cup orange juice or stock (for basting)
- 1 tsp oil for the pan
For finishing/roasting:
- A bit of extra oil for coating the baking pan or rack
- A few tbsp of water, stock, or reserved marinade (if needed during roasting)
Instructions & Tips
1. Prep the pork & marinate
- Trim excess fat, pat the pork dry. If using pork shoulder or a thicker cut, pierce or score the surface in a few places so flavours penetrate.
- In a blender or food processor, combine scallions, garlic, ginger, onion, Scotch bonnet, thyme, soy sauce, oil, lime juice, brown sugar, paprika, allspice, salt, and pepper. Pulse until it forms a chunky paste (you don’t want it ultra-smooth).
- Massage the marinade all over the pork until well coated. Ideally, cover and refrigerate for at least 4 hours, better overnight for a deeper flavour.
Bring the pork to near room temperature (~20 minutes) before cooking, so it roasts more evenly.
2. Preheat oven & prepare for roasting
- Preheat your oven to 175 °C (350 °F).
- Choose your roasting method: either a deep baking dish or Dutch oven (covered or tented), or a roasting rack + sheet pan (you can wrap with foil).
Many Jamaican jerk pork oven recipes use a covered vessel or foil for part of the roast, then uncover to crisp.
If the pork is in a very wet marinade, you may want to spoon off excess so the pork doesn’t stew.
3. Roast low & slow
- Place the pork in the oven. Initially, the roast is covered (or tented) for ~60 minutes.
- After that time, remove the cover or foil and continue roasting uncovered for another 30–45 minutes, checking periodically. Baste occasionally with pan drippings, reserved marinade, or a splash of stock/water to keep the surface moist.
- You want the internal temperature to reach ~63 °C (145 °F) for a safe, juicy result (this is for lean cuts). For tougher cuts like shoulder or butt, you can push toward ~90 °C (195–200 °F) if you’re shredding.
4. Finish with a broil / caramelize
- Once the pork is cooked and juicy, transfer it to a shallow sheet pan (if it isn’t already).
- Use your oven’s broiler/grill (high heat) for 3–5 minutes, watching closely, to get some char, smoky edges, and caramelization. Don’t walk away—sugars burn fast.
- Remove from oven and let rest 10 minutes before slicing or shredding. Resting ensures juices redistribute.
5. (Optional) Crock pot / slow cooker method
If you prefer to “set and forget,” you can make jerk pork in a crockpot:
- After marinating, place the pork in a slow cooker with approximately ½ cup of chicken stock or water.
- Cook on low for 6–8 hours (or until the meat is fall-apart tender).
- Optionally, transfer the cooked pork to a sheet pan and broil briefly to get a crust. (Many Jamaican pork shoulder recipes include this option.
Suggested Serving & What Goes With Jerk Pork
Jerk pork is bold, spicy, and a little smoky; because of this, your sides should complement but not overpower. Here are some of my favourites:
- Coconut rice, Rice and Peas, or plain steamed rice, Jamaican Fried Dumplings or Festivals
- Grilled or roasted vegetables (e.g. bell peppers, zucchini)
- Mango-pineapple salsa or fresh fruit salsa
- A side salad or coleslaw
- Lime wedges
- Fried plantains or sweet potato
- Lime wedges to squeeze over
Make-Ahead & Meal-Prep
- Marinade keeps 3 days refrigerated.
- Roast pork keeps for 4 days chilled.
- Reheat in the microwave for 60 seconds, then add a splash of orange juice to re-moisten.
- Freeze sliced jerk pork 2 months; thaw overnight in fridge.
Notes, Adjustments & Tips From My Kitchen
- Which cut of pork is best for jerk pork? Pork shoulder or pork butt is classic for its fat and connective tissue, especially if you’re slow-roasting or shredding. For leaner, quicker meals, consider using pork tenderloin, pork fillet, or even pork chops. (Yes, I’ve made it with chops!)
- Spice level: The Scotch bonnet gives a real heat punch. You can reduce heat by removing seeds or mixing in a milder pepper.
- Marinade strength: If your pork cut is thick (e.g., shoulder), you may double the marinade or reserve some to inject partway through. Some recipes for oven-roasted jerk pork involve injecting or basting mid-cook.
- Avoid drying out: Don’t overcook lean cuts. Baste occasionally. Use foil tenting early to trap moisture.
- Caramelization: The broiler finish or grilling is essential for that signature crust and smoky impression.
- Resting is critical. Resist slicing too early.
- Leftovers: Store in an airtight container. Reheat gently (in oven at ~160 °C covered) or pan-sauté slices with a bit of marinade.
Swaps
- No Scotch bonnet? Use ½ tsp cayenne + ½ red bell pepper for flavour without fire.
- Low sodium? Swap soy for coconut aminos.
- Sugar-free? Skip honey; the citrus still caramelizes.
- Crockpot option: Brown first, then cook on low for 4 hours with ½ cup orange juice. Texture softer, taste still legit.
Cooking Timing Estimate
Total “active” cooking (after marinating) is around 1¾ to 2¼ hours for many cuts. If you choose a pork shoulder and aim for shredding, the time will be longer. (Some oven-roast Jamaican pork recipes run 2–3 hours or more.
Final Bite
I love serving Jerk Pork with steaming Jamaican-style rice and peas, and a bright mango salsa. The spicy, smoky meat contrasted with the sweet acid in the salsa is a little Caribbean party on the plate. You can also serve it as jerk pork tacos, wraps, or even sandwiches using the leftovers.
Whether you use pork shoulder, tenderloin, fillet, chops, or slow-cook it in a crock pot, this jerk pork recipe is adaptable. Adjust the heat and marinade intensity, and don’t skip the final step under high heat for added depth.
I hope you enjoy your jerk pork dinner.
