Slow-Braised Caribbean Jerk Pork Shoulder with Sweet Plantains
A slowly braised Caribbean jerk-seasoned pork shoulder served alongside caramelized sweet plantains, showcasing rich flavors from traditional island spices and a tender, melt-in-your-mouth texture. Perfect for a comforting weeknight dinner featuring a protein rotation with slow braising technique.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Slow-Braised Caribbean Jerk Pork Shoulder offers tender, flavorful meat infused with authentic island spices. The slow braising technique breaks down the pork shoulder to achieve a melt-in-your-mouth texture complemented by the caramelized sweetness of ripe plantains. This dish offers a perfect balance of heat, sweetness, and spice, ideal for a comforting dinner that transports you to the Caribbean.
Why you’ll love it
The long, slow braise unlocks deep flavors and tenderizes the pork to perfection. Traditional jerk seasoning with allspice, Scotch bonnet peppers, and fresh herbs brings vibrant Caribbean taste without overpowering the palate. Sweet plantains add a delightful caramelized contrast, making this a well-rounded meal that’s sure to impress.
Advert
Ingredient notes
- Pork shoulder: Choose a bone-in pork shoulder (about 1.5 kg) for extra flavor and moisture retention during braising.
- Jerk seasoning: A blend of allspice, thyme, Scotch bonnet or habanero peppers, garlic, and other aromatic spices. Fresh ingredients yield the best flavor.
- Sweet plantains: Use ripe (yellow with black spots) plantains for the best caramelization and sweetness.
- Aromatics: Onions, garlic, and scallions build layers of flavor in the braising liquid.
Serving & storage
Serve the pork pulled or sliced alongside the caramelized plantains with your favorite side, such as rice and peas or a simple green salad. Cool leftovers promptly and store in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the pork. This dish also freezes well for up to 2 months.
Advert
Chef tips
- For safer food handling, ensure pork reaches an internal temperature of at least 71°C (160°F) during braising.
- If preferred, marinate the pork overnight in the jerk paste for more intense flavor.
- Use a heavy pot or Dutch oven with a tight lid for optimal slow braising.
- If Scotch bonnet peppers are unavailable, habanero or other hot peppers can be substituted, adjusting heat to taste.
- Plantains should be ripe for maximum sweetness; avoid green plantains for this recipe.
Ingredients
- 1.5 kg (3.3 lb)bone-in pork shoulder
- 2 tbspvegetable oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 3scallions, chopped
- 2fresh Scotch bonnet peppers, deseeded and minced (or substitute habanero)
- 2 tspground allspice
- 1 tspdried thyme
- 1 tspground cinnamon
- 1 tspground nutmeg
- 2 tbspbrown sugar
- 2 tbspsoy sauce
- 120 ml (1/2 cup)fresh lime juice
- 240 ml (1 cup)chicken broth or water
- 2ripe plantains, peeled and sliced diagonally
- 1 tbspunsalted butter
- Salt and black pepperto taste
Advert
Equipment
- large heavy-bottomed pot or Dutch oven with lid
- knife
- cutting board
- wooden spoon or spatula
- measuring spoons
- measuring cups
- plate or bowl for plantains
Nutrition per serving
- Calories650
- Protein45 g
- Carbs38 g
- Fat28 g
Step-by-step
Step 1
Mix the jerk seasoning: In a bowl, combine minced Scotch bonnet peppers, garlic, scallions, allspice, thyme, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, and a pinch of salt and pepper to create a paste.
Step 2
Pat the pork shoulder dry and rub the jerk paste all over the meat, ensuring it is fully coated. Allow it to marinate at room temperature for 20 minutes to absorb flavors.
Step 3
Preheat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 4 minutes per side. This locks in flavor and color.
Step 4
Remove the pork shoulder and set aside. Add chopped onion to the pot and sauté for 5 minutes until translucent. Stir frequently to prevent burning.
Step 5
Return the pork shoulder to the pot. Pour in the chicken broth and bring the liquid to a gentle simmer. Cover with a tight-fitting lid.
Step 6
Reduce heat to low and let the pork slowly braise for about 3.5 hours (210 minutes), turning the meat halfway through. The pork should be tender and easily pull apart with a fork.
Step 7
While the pork is braising, prepare the plantains: In a skillet over medium heat, melt the butter. Add sliced plantains and cook, turning occasionally, until golden brown and caramelized, about 4 minutes per side.
Step 8
When the pork is done braising, remove it from the pot and let it rest for 10 minutes before slicing or shredding.
Step 9
Serve the jerk pork hot alongside the caramelized sweet plantains. Garnish with fresh cilantro or lime wedges if desired.
Advert
Tags
Advert
Related recipes
Slow-Braised Caribbean Oxtail with Black Beans and Rice Grain Bowl
A hearty slow-braised Caribbean oxtail dish served over a vibrant grain bowl of seasoned rice and black beans, accented with fresh herbs and a squeeze of lime. This recipe embraces traditional Caribbean flavors with tender, melt-in-your-mouth oxtail slowly cooked to perfection, paired with wholesome grains for a comforting weeknight meal.
Slow-Braised Caribbean Beef Ribs with Callaloo
Tender slow-braised beef ribs infused with Caribbean spices, served alongside steamed callaloo and root vegetables for a wholesome, comforting weeknight meal.
Caribbean Chicken Dumplings in Coconut Broth
Tender chicken poached in a fragrant coconut broth served alongside hearty Caribbean-style dumplings, combining comforting flavors with a light cooking method ideal for a weeknight meal.