How I Make Jamaican Jerk Pork with Pineapple and Malta.

How I make Jamaican jerk pork with pineapple, no grill required. Full marinade, slow cook, and a pineapple sauce that finishes the plate. Baby, the flavor does not lie. In this video I walk you through authentic Jamaican jerk pork the way I cook it at home: pimento, scallion, thyme, and Scotch bonnet in the marinade, then a pineapple sauce built beside the pork, not dumped on top of it. Spice here means warm and aromatic, not just heat. You'll see: • The full jerk marinade and why pimento matters • How I cook the pork without a grill • Pineapple sauce, built separately so the pork stays jerk • The plate, and how I serve it If you've been thinking jerk pork needs a pit, I'm about to change your mind. Now let's get cooking. JAMAICAN JERK PORK 🔥🇯🇲 | VIDEO TIMESTAMPS 00:00 – Finished Jerk Pork (Opening Hook) 00:30 – Bridget’s Introduction 02:21 – Preparing the Green Seasoning 05:00 – Showing the Finished Sauce 05:26 – Pouring the Sauce into the Pot 06:40 – Cooking the Pork 07:55 – Cutting the Cooked Jerk Pork 09:40 – Thank You for Watching Full video:    • How I Make Jamaican Jerk Pork with Pineapp...   Jerk Pork, Pineapple with Malta Ingredients. For the seasoning base: cilantro, scallion, onion, habanero, pimento, thyme, lemon thyme, ginger, white vinegar, a little nutmeg, plus a pinch of salt. Additional seasonings: garlic powder, onion powder, paprika, blue mountain all-purpose, Maggi all-purpose, and soy sauce. And the meat, pork shoulder, plus Grace browning. Method. Make the jerk seasoning. Blend cilantro, scallion, onion, habanero, pimento, thyme, lemon thyme, ginger, white vinegar, and a touch of nutmeg. Season the paste with salt, garlic powder, onion powder, paprika, Blue Mountain, Maggi, and a splash of soy sauce. Marinate the pork. Wash pork shoulder with lemon juice and vinegar, pat dry. Add a little extra paprika and about two tablespoons of Grace browning. Rub seasonings in well, poke the meat with a fork, cover and marinate overnight. Cook the pork. Roast uncovered at 400 degrees for about three and a half hours, checking and turning as needed. Save the drippings. Make the glaze. four ounces of fresh pineapple juice and Malta for about an hour until reduced. Ladle in some drippings as it cooks down, then thicken with a bit of ketchup and barbecue sauce. Serve. Carve the pork and pour the Malibu pineapple glaze over top. Oh baby, the flavor doesn’t lie! Subscribe for more Jamaican recipes from my kitchen. Like the video and share it with someone who thinks jerk only comes off a grill. #JamaicanJerkPork #JerkPork #JamaicanRecipes #CaribbeanCooking #JerkPorkRecipe