Jerk Pork Butt Roast

Embrace your inner adolescent, and make this spicy dish that the words “jerk” and “butt” in the name. For added Beavis-and-Butthead style snickers, you get to ask the butcher to get you a “bone-in pork butt.” Heh-heh.


1 large bunch (8 – 10) scallions, ends removed and chopped
4 cloves garlic, peeled
2 bay leaves
3 Tbsp fresh lime juice
2 Tbsp finely-chopped fresh ginger
1 Tbsp soy sauce
1 Tbsp dark brown sugar
1 Tbsp whole black peppercorns
1-1/2 Tbsp kosher salt
4 Tbsp Island Jerk Blend

1 (4 – 5 lb) bone-in pork butt roast
1-1/2 Cups water


Preheat oven to 350°F.  In a blender or in a food processor fitted with the metal puree blade, blend together the fresh scallions and garlic, bay leaves, lime juice, fresh ginger, soy sauce, sugar, peppercorns, salt, and Island Jerk Blend.

Use a spatula to carefully rub the seasoning all over the pork butt, making sure to not touch the fiery rub with your bare hands.  Carefully transfer seasoned roast to a roasting pan with the water. Make a tinfoil “tent” around the roast, and crimp it tightly to the roasting pan. Roast the pork until the it is very tender when pierced with a fork, about 3-1/2 to 4 hours.

Remove roasting pan from oven, and leave foil “tent” on for about 15 additional minutes, while the juices in the roast re-distribute. Remove foil tent, allow roast to cool slightly for another 10-15 minutes before slicing and serving.