Jamaican jerk pork
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Pork shoulder roasted with allspice, thyme and fresh green chilli.
4 servingsFinal yield 800 g
Ingredients
- 900 gPork, fresh, shoulder, whole, separable lean and fat, raw
- 8 gSpices, allspice, ground
- 3 gSpices, thyme, dried
- 30 gPeppers, hot chili, green, raw
- 160 gOnions, raw
- 18 gGarlic, raw
- 25 gOil, olive, salad or cooking
- 5 gSalt, table
Method
- Chop chilli, onion and garlic and blend with oil, allspice, thyme and salt.
- Cut shoulder into 3 cm cubes, coat with paste and rest 30 minutes.
- Spread pork in a roasting dish and roast at 200 °C for 30 minutes, stirring once.
- Roast 15 minutes more until the largest piece reaches 74 °C.
- Rest 5 minutes and divide into four portions.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,477.1 kcal
- Protein
- 158.9 g
- Fat
- 188.1 g
- Total carbohydrate (by difference)
- 31.4 g
- Total dietary fibre (USDA)
- 6.4 g
- Saturated fatty acids
- 60 g
- Sodium
- 2,542.8 mg
- Salt (sodium × 2.5)
- 6.4 g
Per serving
- Energy
- 619.3 kcal
- Protein
- 39.7 g
- Fat
- 47 g
- Total carbohydrate (by difference)
- 7.9 g
- Total dietary fibre (USDA)
- 1.6 g
- Saturated fatty acids
- 15 g
- Sodium
- 635.7 mg
- Salt (sodium × 2.5)
- 1.6 g
Per 100 g of finished food
- Energy
- 309.6 kcal
- Protein
- 19.9 g
- Fat
- 23.5 g
- Total carbohydrate (by difference)
- 3.9 g
- Total dietary fibre (USDA)
- 0.8 g
- Saturated fatty acids
- 7.5 g
- Sodium
- 317.8 mg
- Salt (sodium × 2.5)
- 0.79 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal