BVC Eats: Jerked pork roast

Mom wasn't good with big chunks of meat.

Mom wasn’t good with big chunks of meat.

I didn’t learn to cook large chunks of meat in my childhood. My mother could make a whole chicken, and she could make a pretty good stuffed turkey, but her roast beef and roast pork always came out dry and tough.

I got rather fond of that last slice, the charred-black salty heel of the roast. But back in the sixties, we didn’t marinate stuff. We thought we were pretty fancy if we had olives with pimento in the middles.

Since then I’ve discovered that a marinade can prevent tough, dry roasts.


walkerswood jerk sauce4 lbs. of pork roast, any cut
½ jar Walker’s Wood jerk sauce
½ lb red ribier grapes, squished up w/their juice
¼ cup grapefruit juice
12 cloves garlic, mashed (yeah, twelve)
EDITED after protests via private email: 3 cloves is fine!
a packet of tamarind paste OR
a packet of smashed-up tamarind candy, pits removed
(at the checkout counter or in the candy aisle in your supermercado)

tamarind pods

tamarind pods

Mix grapefruit juice and tamarindo paste. Then squish it up good and find the tamarind seeds and remove ’em. You could probably skip that step, actually, but I prefer not to surprise people with stones in their food.

Mix together everything but the pork. Pour it all over the pork in a large casserole dish. Cover and refrigerate.

seedless red grapes

seedless red grapes

You can marinate it in the fridge like this for up to a week, turning the meat over twice a day.

tamarind candy

tamarind candy

When ready to cook, bake the pork in the fruit mix at 200of for an hour or more. Then increase heat to 325 and cook for another 1-1/2 hours. The pork should be supertender and superspicy.

Serve with the juices and chunky bits of fruit on the side as a sauce. Be sure to serve it with something cool—an avocado raita, or plain rice, or sour cream—something to put out the fire.




2 ripe black-skinned (Haas) avocados
16 oz. plain Greek yogurt
1 to 2 cups meat or vegetable stock, to your taste
1 fresh clove garlic, sliced and crushed, optional
1 Tablespoon sugar
½ teaspoon salt per avocado
½ teaspoon fine-ground black pepper
1 Tablespoon curry powder or ground cumin, optional

Blend all but the yogurt and the stock in a blender. Add half the yogurt slowly, while blending. Blend thoroughly at low speed. Add the rest of the yogurt and blend on low.

Add stock a few tablespoons at a time until the raita is the desired thickness.

Chill 2 to 4 hours and serve.

This is good with curry, jerked meat, or anything spicy that wants a cool side dish for contrast. It can be served as a soup when thinned.



BVC Eats: Jerked pork roast — 8 Comments

    • You’re a brave soul, Alicia. I hate having to touch habanero peppers–they burn my skin! I bet you can get the jerk paste shipped to you from some Caribbean store in London. But maybe the satisfaction of making your own is its own reward!

  1. Cat, no, I haven’t. It’d probably be great, especially on a relatively tough, fatty cut.

    I deplore the changes they’ve made in pig genes that make the meat lean. Takes all the flavor out.

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