The Best Jamaican Jerk Pork Skewers
Savor the authentic flavors of Jamaica with this easy-to-make Jamaican Jerk Pork Skewers recipe. Marinated in a flavorful blend of green onion, scotch bonnet peppers, allspice, garlic, thyme, and orange juice, these skewers are perfect for the oven or grill. Elevate your cookout or summer gathering with this standout dish!
Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram. You can find a list of all recipes from the 2023 Juneteenth Virtual Potluck on the Eat the Culture website.
Jamaican Jerk Pork Skewers Recipe
What I appreciate most about Juneteenth and the celebrations surrounding it is that it always provides me an opportunity to reflect on my personal Black experience. Growing up in a small Pennsylvania town, I had limited exposure to the breadth and depth of Black foodways until I left my hometown for graduate school in Virginia. Since then, my knowledge of foods rooted in the African diaspora has expanded significantly, and this Jamaican Jerk Pork Skewers recipe serves as evidence of my evolution.
One significant influence on my Black food journey has been my husband, who immigrated here from Jamaica for college. He actually grew up in the region of Jamaica where Jerk originated. Through him, I’ve gained a wealth of knowledge about the origins of some of my favorite Caribbean dishes and how they are (in many ways9 international “cousins” to beloved Black American dishes. This connection exists because our cuisine is heavily influenced by African traditions. The Jamaican Jerk Pork Skewers recipe I’m sharing incorporates a traditional jerk wet marinade. It’s worth noting that “jerk” not only refers to the seasoning or marinade itself but also to the style of cooking. That’s why I’ve provided an option to prepare this recipe either on a grill or in the oven.
If you’re interested in adding a touch of international to your summer gathering menus this summer, then you have to check out these other International and Caribbean recipes from the 2023 Juneteenth Virtual Potluck.
- Dish It With Tisha –Mango Scotch Bonnet Wings
- We Eat At Last – Kachumbari
- We Eat At Last – Kashata
- Sims Home Kitchen – Coconut Rum Cupcakes
- We Eat At Last – Zobo
- Kerri-Ann’s Kravings – Watermelon Coconut Jamaican Rum Punch
Key Ingredients for Jerk Pork Skewers
Use these key ingredients needed to make Jamaican Jerk Pork Skewers:
- Pork Shoulder: Pork shoulder is best for grilling because its well-marbled fat content adds flavor and moisture, resulting in tender and juicy meat.
- Chopped Thyme: Thyme adds an earthy and herbaceous note, enhancing the overall complexity and aromatic profile of the marinade.
- Ground AllSpice: Common
- Maggi Sauce: A trusted brand in the Caribbean, this umami-flavored seasoning is akin to soy sauce.
- Orange Juice: Orange juice is the citrus element that acts as a meat tenderizer, and at the same time adds some sweetness.
- Scotch Bonnet Peppers: The heat in this dish comes from scotch bonnets. These small spicy peppers pack a punch of heat, so use them sparingly.
Equipment Needed for Jerk Pork Skewers
For this Jamaican Jerk Wet Marinade recipe you will need the following equipment
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Blender or Food Processor
- Metal Skewers or Wooden Skewers (soaked in water for at least an hour)
How to make Jamaican Jerk Pork Skewers Recipe
- Prepare the jerk wet marinade. Combine onion, scallions, thyme, garlic, ginger, allspice, black pepper, white pepper, browning, dark brown sugar, Maggi sauce, orange juice, and scotch bonnet peppers in a blender.
- Marinate the pork. Cut pork shoulder into 1-inch chunks, and place in a large bowl. Pour in 1 cup of jerk marinade and mix until well-coated. Cover the bowl or transfer to a plastic storage bag before placing it in the refrigerator to marinate for up to 2 hours (up to overnight).
- Prepare the skewers. Remove from refrigerator and allow to come to room temperature before placing 6 to 8 pieces of pork on metal skewers or wooden skewers.
- To prepare on the grill. Preheat gas grill to 450 degrees (approximately 15 minutes) and place the skewers on the grill directly over the heat. Close the lid and cook for about 10-12 minutes, turning the skewers occasionally to cook all sides evenly.
- To prepare in oven. Preheat oven to 425 degrees. Place jerk skewers on a baking sheet lined with foil. Place in oven and cook for about 15-20 minutes or until the pork is cooked through and nicely browned, turning the skewers once halfway through cooking.
- Serve.
Note: The pork should reach an internal temperature of at least 160°F (71°C) for medium.
Tips for Preparing and Storing Jamaican Jerk Pork Skewers
For this recipe, marinating the pork in jerk marinade overnight will produce the best flavor and juiciest meat Cook until the internal temperature reaches at least 145°F (63°C) for food safety.
To store, allow pork to cool completely before removing pork from the skewers. Store in an airtight container or tightly wrapped with plastic wrap or aluminum foil. Refrigerate for up to 4 days, or freeze for up to 3 months. Reheat in the microwave at one-minute intervals until hot, or in a pan on the stove over low heat until hot.
FAQs
Absolutely! Jerk wet marinade can be used on poultry, beef, fish, shrimp, and lamb. Remember to adjust marinating and cooking times based on the meat type and thickness, and feel free to experiment with the marinade to suit your taste preferences.
A jerk wet marinade is a liquid mixture of herbs, spices, and other fresh ingredients whereas a jerk dry rub consists of only spices. Both can result in deeply flavorful meat, but a wet marinade will typically result in more moist and tender meat.
The spice level in any jerk marinade depends on the number of Scotch bonnet peppers or Habanero peppers used in the recipe. Because scotch bonnet peppers are known for their heat, add 1 pepper at a time to assess the spice level.
In general, the meat should be marinated for at least 2-4 hours, or overnight for best results.
Pork should be cooked to an internal temperature of 145°F (63°C) for safe consumption. Use a meat thermometer to ensure accurate cooking.
It is not recommended to use the marinade that has come into contact with raw pork for basting or as a sauce, as it may contain harmful bacteria. Instead, reserve a portion of the marinade before adding the pork and use it separately for basting or as a sauce. Alternatively, you can make a fresh batch of jerk sauce for serving.
Jamaican Jerk Pork Skewers
Enjoy the authentic taste of Jamaica with this Jerk Pork Skewers recipe that can be easily prepared in the oven or on the gas grill. It's an explosion of flavors perfect for cookouts and summer celebrations.
Ingredients
- 1 Small Onion, Diced
- 4 Whole Scallions, Chopped
- 2 Tablespoons Chopped Thyme (or alternatively 4-6 Sprigs of Fresh Thyme Leaves destemmed)
- 4-5 Cloves, Garlic (Minced)
- 1 Tablespoon Ginger, Minced
- 2 Tablespoons Ground All Spice
- 1 Tablespoon, Coarse Black Pepper
- 1 Teaspoon, White Pepper1 Teaspoon, Browning
- 3 tablespoons dark brown sugar
- 3 Tablespoons Maggi Sauce (or Soy Sauce)
- ¼ Cup Orange Juice
- 2 to 3 Scotch Bonnet Peppers (alternatively, Habanero Peppers)
- 1.5 Pounds Pork Shoulder (Cut into 1 inch chunks)
Instructions
To make the Jerk Wet Marinade.
- Combine onion, scallions, thyme, garlic, ginger, allspice, black pepper, white pepper, browning, dark brown sugar, Maggi sauce, orange juice, and scotch bonnet peppers in a blender. Reserve 1 cup to marinate the pork.
To make the Jerk Pork Skewers.
- Place chunks of pork in a large bowl and pour in 1 cup of the jerk marinade over top. Use a spoon to mix until the pork is well-coated. Cover the bowl or transfer it to a large zipped storage bag and marinade in the refrigerator for at least 2 hours (up to overnight).
- When ready to prepare, remove from refrigerator and allow to come to room temperature before placing 6 to 8 pieces of pork on metal skewers or wooden skewers. (If using wooden skewers soak the skewers in water for at least an hour before adding meat).
To prepare on the gas grill.
- Preheat grill to 450 degrees.
- Place the skewers on the preheated gas grill, directly over the heat. Close the lid and cook for about 10-12 minutes, turning the skewers occasionally to cook all sides evenly.
- Check the internal temperature of the pork using a meat thermometer. The pork should reach an internal temperature of at least 160°F (71°C) for medium.
- Once the pork reaches the desired temperature, remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute and ensures a more tender and flavorful result.
- Serve the pork skewers hot with your favorite side dishes or dipping sauces. They pair well with rice, grilled vegetables, or a fresh salad.
To prepare in the oven.
- Preheat oven to 425 degrees.
- Place skewers on a baking sheet that has been lined with foil. Once the oven is heated, cook for about 15-20 minutes or until the pork is cooked through and nicely browned, turning the skewers once halfway through cooking.
- Check the internal temperature of the pork using a meat thermometer. The pork should reach an internal temperature of at least 160°F (71°C) for medium.
- Once the pork reaches the desired temperature, remove the skewers from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute and ensures a more tender and flavorful result.
Notes
- Use kitchen gloves when cutting scotch bonnets or habaneros, as they are very hot.
- Metal skewers are preferred over wooden skewers, but if using wooden skewers be sure to soak for at least an hour before using them.
- The pork should reach an internal temperature of at least 160°F (71°C) for medium. It is unsafe to consumer raw pork.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 435Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 102mgSodium: 656mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 28g
These were so tasty! I love jerk seasoning and it was my first time making it and I must say it was a hit! Will definitely be in my regular rotation!
I just returned from a trip to Jamaica and shockingly enough, I didn’t have any jerk pork, but my husband did. I made your Jamaican jerk pork skewers for the fourth of July and hubby said they tasted just like the pork he had in Ocho Rios. Thanks so much for a delicious recipe!
I absolutely loved these pork skewers and will make them again this summer! The jerk marinade was incredible and the meat turned out so tender.
I have Jamaican roots but know little about cooking the cuisine, so I’m always excited to try authentic recipes. This pork was so good I could have drank the marinade alone! We’ll be grilling up these skewers all summer.
The pork skewers were so perfect for the potluck bbq I was invited to! Everyone was so impressed and I must say, the marinate added so much flavor! I will for sure be making this again!
I served these pork jerk skewers to my friends and everyone was impressed! They tasted so good and were so easy to put together!
We thoroughly enjoyed these skewers–so flavorful and surprisingly easy. My sister and I made them together!
These skewers are amazing! The pork is tender and juicy, and the jerk seasoning is so flavorful and spicy. I love the charred bits and the pineapple chunks that add a touch of sweetness. This is the best Jamaican jerk pork recipe I’ve ever tried, and I can’t wait to make it again.
Being Jamaican, I was delighted to come across a recipe that truly captures the authentic flavors I grew up with. Following your instructions, I marinated the pork in the perfect blend of jerk spices, allowing them to infuse and create that signature fiery kick. The result? Tender, succulent pork skewers bursting with the rich, aromatic essence of Jamaica. Your recipe brought back nostalgic memories and made me proud to share a taste of my heritage with friends and family. Keep spreading the joy of Jamaican cuisine! xx
I’ve never tried jerk pork before but these look so good. I love how easy the recipe seems. Going to make these for my family and see what they think!