: Jamaican Jerk Pork with Caramelized Plantains

Instructions

1. In a large bowl, combine the jerk seasoning, brown sugar, soy sauce, lime juice, garlic, Scotch bonnet pepper (if using), and olive oil. Stir the mixture thoroughly until it forms a cohesive paste-like marinade. The brown sugar should dissolve slightly, creating a glossy base that helps the spices cling to the pork. Make sure no dry pockets of seasoning remain; a well-mixed marinade ensures even flavor penetration.
2. Add the pork shoulder chunks to the bowl, tossing and pressing them gently into the marinade so each piece is coated on all sides. The pork should appear fully covered, with the seasoning mixture forming a thin, even layer. Cover the bowl tightly and refrigerate for at least 2 hours. For deeper flavor and a noticeably more tender result, marinating overnight allows the spices, sugar, and acidity to absorb more thoroughly into the meat.
3. Preheat the oven to 375°F (190°C). This moderate temperature allows the pork to cook through while still developing a slightly crisp, charred surface. A shallow baking dish works well here, though a roasting pan can help prevent overcrowding; adequate space around the meat encourages better caramelization.
4. Transfer the marinated pork, along with any excess marinade, to the baking dish. Roast for 45–55 minutes, turning the pieces halfway through the cooking time. As the pork roasts, look for edges becoming darker and lightly crisp, while the interior remains tender. When done, the pieces should be fully cooked, juicy, and slightly charred in spots—a visual sign that the sugars and spices have caramelized properly.
   

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