For the Pork:
- 4 pounds pork shoulder, boneless, trimmed of excess fat
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
Instructions:
- Prepare the Jerk Marinade:
- In a blender or food processor, combine all the jerk marinade ingredients. Blend until you achieve a smooth, well-combined mixture.
- Marinate the Pork:
- Place the pork shoulder in a large resealable plastic bag or a shallow dish.
- Pour the jerk marinade over the pork, ensuring it’s evenly coated. Massage the marinade into the meat.
- Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight, allowing the flavors to penetrate the pork.
- Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Prepare the Pork for Roasting:
- Remove the marinated pork from the refrigerator and let it come to room temperature for about 30 minutes.
- Remove excess marinade from the pork, leaving a thin coating.
- Season the pork with salt and black pepper according to your taste.