Jerk Pork



  1. ‘Butterfly’ the pork joint to make sure thickness averages 1½ ” to 2 “ to ensure even cooking.
  2. Add Spur Tree Jerk Seasoning and rub well in, making sure all areas are seasoned.
  3. Marinate overnight in refrigerator.
  4. Grill on medium hot BBQ for 10 minutes on each side, then reduce heat to lowest setting and cook slowly until tender, turning occasionally. Alternatively, cook in oven at 325F, with pan of water on bottom shelf, until tender.
  5. Cut in bite sized chunks – traditionally served with hard-dough bread.


If you like your jerk really hot, take ½ scotch bonnet pepper, mince in a food processor, and rub the paste on the meat after you have seasoned it but before you cook it – for a real country pepper taste!

Jerk Pork