Smoky Baked Jerk Pork with Coconut Rice and Peas and Creamy Slaw

Name: Smoky Baked Jerk Pork with Coconut Rice and Peas and Creamy Slaw
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 pound pork shoulder (boneless, cut into 2-inch chunks); 0.5 cup jerk marinade; 2 tablespoon lime juice; 2 green onions (chopped); 1 tablespoon fresh ginger (grated); 1 tablespoon brown sugar; 2 cup long-grain white rice (uncooked); 13.5 fluid ounce coconut milk (full-fat); 15 ounce kidney beans (rinsed, drained); 1 fresh thyme; 0.25 teaspoon ground allspice; 1 Scotch bonnet pepper (whole); 1 head green cabbage (shredded); 1 carrot (large, grated); 0.5 cup mayonnaise; 2 tablespoon white vinegar; 1 tablespoon granulated sugar; 1 teaspoon salt; 0.5 teaspoon black pepper

Tender pork shoulder marinated in an aromatic, fiery jerk seasoning, slow-baked to perfection, served with classic coconut-infused rice and peas and a refreshing, creamy coleslaw.

Prep: 25 min
Cook: 2 hr 30 min
Total: 2 hr 55 min
Servings: 4
Cuisine: Jamaican
Difficulty: Easy
Cost: $6.65/serving

Dietary

Dairy-Free
Nut-Free
High-Protein
High-Fiber

Ingredients

2 pound pork shoulder (boneless, cut into 2-inch chunks)
0.5 cup jerk marinade
2 tablespoon lime juice
2 green onions (chopped)
1 tablespoon fresh ginger (grated)
1 tablespoon brown sugar
2 cup long-grain white rice (uncooked)
13.5 fluid ounce coconut milk (full-fat)
15 ounce kidney beans (rinsed, drained)
1 fresh thyme
0.25 teaspoon ground allspice
1 Scotch bonnet pepper (whole)
1 head green cabbage (shredded)
1 carrot (large, grated)
0.5 cup mayonnaise
2 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Preheat oven to 325°F (160°C). In a large bowl, combine the 2 pounds pork shoulder chunks with 1/2 cup jerk marinade, 2 tablespoons lime juice, 2 chopped green onions, 1 tablespoon grated fresh ginger, and 1 tablespoon brown sugar. Toss to coat evenly. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
Transfer the marinated pork and all its juices to a deep baking dish or Dutch oven. Cover tightly with aluminum foil or a lid.
Bake for 2 to 2.5 hours, or until the pork is fork-tender. The internal temperature should reach 165°F (74°C). For a crisper exterior, uncover the last 15-20 minutes of baking.
While the pork bakes, prepare the rice and peas. In a medium saucepan, combine 2 cups long-grain white rice, the 1 can coconut milk, 1 can kidney beans (rinsed and drained), 1 sprig fresh thyme, 1/4 teaspoon ground allspice, 1 whole Scotch bonnet pepper (if using, ensure it's not pierced if you prefer less heat), 1 teaspoon salt, and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
Prepare the creamy slaw: In a large bowl, combine 1 shredded green cabbage, 1 grated large carrot, 1/2 cup mayonnaise, 2 tablespoons white vinegar, 1 tablespoon granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine. Taste and adjust seasoning as needed.
Once the pork is done, remove it from the oven. Discard the thyme sprig and Scotch bonnet pepper from the rice if used. Fluff the rice and peas with a fork.
Serve the baked jerk pork alongside the coconut rice and peas and a generous portion of creamy slaw.

Notes

Jerk seasoning can vary in heat, so adjust the amount to your preference. If you prefer a less spicy dish, reduce the amount of jerk marinade. This dish is excellent for meal prep as the flavors deepen overnight.

Nutrition (per serving)

Calories: 950
Protein: 55 g
Carbohydrates: 88 g
Fat: 42 g
Fiber: 14 g
Sodium: 880 mg
Saturated Fat: 15 g
Sugar: 18 g
Cholesterol: 150 mg