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!!
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!
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!
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!!
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!
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.
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 !
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!
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.
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.
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.
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 :)
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.
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 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.
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
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..
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.
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?
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
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?
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!
I stopped eating pork. But I want a piece a pork. I want a piece. I want a piece a pork for me Christmas. I dont want no manikoo you can keep the callaloo. I want a piece of pork for me Christmas
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.. 😀😍
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.
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!!
Ooooh you hit with the green seasoning potatoes?? Whew! 🎉❤❤❤❤ I know it was a nice meal
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!
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!
most welcome.. and thx for the kind support
This is not jerk pork its baked okay in Jamaica to jerk pork you need to use a jerk pan okay.
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!!
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!
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.
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 !
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!
You got my mouth watering right now!!! I can only imagine how good it smells and tastes right now!!! Looks terrific!!!👌👍👏🤗
Well it turned out amazing What I especially liked was the citrus flavous addition. Thank you.
Chris, boi you never steer me wrong. My son in law recently fell in love with cooking and Caribbean food, so sending him the link. Thanks!
I'm doing this recipe for Jerk Pork this Xmas. Thanks for this!!! Marinating it two days ahead. Merry Christmas to you and your family 🎄
Lovely Chris.. I’m enjoying all you recipes. Now do you cover the pot in the oven?
That looks so damn good,god bless you, Jamaica, saying that to you,bless up
Thank you watching this on my patio.
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.
Definitely trying this with pork chops. Thanks Chris
Heyy Chris!! Beautifully done!! Thanks!! Do you know when your book will be available?😍
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.
I could eat piece of that pork right now 😋 Definitely making this soon
you'll have fun.. enjoy!
Luv your recipes and presentations! That really looks good! (please overnight me a slice to Cleveland!)
You're amazing!!! Thank you for this
Hey Chris another great dish, this I must try,thank you for the wonderful recipes keep up the good work.
As always perfection I'm going to try this on Saturday for the family.
much thx for the kind comment and support
Yo Chris always great to watch your videos
The recipe is awesome! I love it, can you also give us the recipe for the OXE Tail???!! Please! Thanks!
Yep this will be made!!
I made this Sunday. Soooooo good
Hi Chris that jerk pork is delicious. Thank you ☺
most welcome.. thx for the continued support yea
Thank you! You have changed my BBQ plans for tomorrow.
This one is outstanding chris
Oh my goodness...this looks amazing!
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.
Just made this today and it was DELICIOUS!!!!
Brother that jerk looks amazing. More fire. And I can’t wait to see the honey video. 👍🏼👊🏼👊🏼🇹🇹
blessing sah!.. more to come
Wow! Thank you.
Ahh nice!! Next time cut into the pork so we can see the inside goodness
Virus 📢
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 :)
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.
Yeah man…that looks delicious 😋
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 ???
Awesome marinade
thx kindly
Marinate the pork a few days ago getting ready to put in the oven today,🤞🏻
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.
Looks yummy. Reminds me of mojo pork with the orange added.
There words... yum YUM YUMMMMM!!!
I am making this this weekend !!!!
Absolutely delicious 😋
Wow can’t wait to try this!!
Beautiful recipe, Chris.❤
Yummmmmmmmmm! Looks very good!
I knew this was going to be the bomb! What tips do you have for using a pork shoulder and what other vinegar do you recommend besides honey vinegar?
Amazing!!!!! 👌 🔥
wish u did a taste test and tenderness test
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
got me laughing yea.. make it a great day yea
Oh my, this looks amazing. I never thought to jerk pork. Very interesting
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..
This looks amazing Chris , I want this nowww
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.
That recipe looked good. Would be nice to see you chop the meat up and taste test. Otherwise great dish. 👍
I'm gonna buy that book for sure
thanks for your kind support
Wonderful looking dish... I'm interested in the honey and honey vinegar, could you share the link for Irie Hives? Thanks
Looks good!
Ordered the cook book!
Loving it bro ❤🇬🇾🇨🇦
Oooo yummies!!
Well done !
That looks amazing. How would you serve this ans with what sides?
Aww mannnn ya gotta show us you cutting into and taking a bite!
nooooo.. (smile). Good morning my friend.
I see what I'm making this weekend.
Got to do that one looks great
Chris what make is your blender? I like it.👌🏽
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?
It is famous on chicken. Best chicken you can have
Pure Fire 🔥👍🏾
lovely...would that be the front leg or the back leg?
That's beautiful 😍
Pure 🔥🔥
When will your cookbook be available?
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
Nice man
Looks damn good
Ooooh! 🔥
Put a wet dish cloth under your cutting board when you cut this will help you keep your cutting stable
Chris, i see you throw away the bottoms of the scallions. You do know you can put them in water and regrow them?
Yes
Summer please remember
Eaaaaaattttt ittttttttttt brooooooooo😂😂😂
Looking good...Easter dinner🐖🐖
thanks kindly
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?
👌🏽👌🏽👌🏽
If I can't get honey vinegar can I substitute regular or apple cider instead?
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.
Can you a review on your cast iron Dutch pot
This is gonna be pure fire lol. My new saying
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!
I stopped eating pork. But I want a piece a pork. I want a piece. I want a piece a pork for me Christmas. I dont want no manikoo you can keep the callaloo. I want a piece of pork for me Christmas
This is Chris. Not Ricardo. Lol
I've just made this my sauce turned out red though but I put a bit of Mr nagga in hope it turns out OK tomorrow I'll let you no thanks for recipe
Can you make a video of salmon croquettes
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.. 😀😍
much luv (smile)
Awesome video!!! next time would like to see you trim the pork! Also cut into that pork after its done so we can see that delicious fire!!!
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.
Want to get pimeto seeds , where in Trinidad can i get it?
Dayuuuum