Authentic Jamaican Jerk Pork

Instructions

1. Start by scoring the pork shoulder with a sharp knife to help the marinade penetrate the meat. Place the pork in a large resealable plastic bag or a shallow dish.

2. In a food processor, combine the green onions, garlic, Scotch bonnet peppers, thyme, brown sugar, allspice, cinnamon, nutmeg, black pepper, salt, soy sauce, vegetable oil, lime juice, and orange juice. Blend until you have a smooth marinade.

3. Pour the marinade over the pork, making sure to coat it evenly on all sides. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight to allow the flavors to meld.

4. When you're ready to cook the pork, preheat your grill to medium-high heat, around 375°F (190°C). If using a charcoal grill, set it up for indirect cooking.

5. Remove the marinated pork from the fridge and let it sit at room temperature for about 30 minutes. This will help the meat cook more evenly.

6. Place the pork on the grill over indirect heat and close the lid. Cook the pork for about 2 to 2.5 hours, turning it occasionally, until the internal temperature reaches 190°F (88°C) and the meat is tender.

7. If desired, baste the pork with any remaining marinade during the last 30 minutes of cooking to add extra flavor and moisture.

8. Once the pork is done cooking, remove it from the grill and let it rest for 10-15 minutes before slicing. This will help the juices redistribute, keeping the meat moist and flavorful.

9. Slice the Jamaican Jerk Pork into thick, juicy slices and serve hot with your favorite sides like rice and peas, fried plantains, or a fresh green salad for a complete Caribbean feast.