Jamaican Pork Pot Roast

Ingredients

• 3 lb Bone‑In Pork Leg Steak (trimmed, skin left on, bone‑in for extra flavor)
• 2 tsp Kosher Salt
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Ground Pimento (Allspice)
• 2 tbsp Fresh Thyme (chopped)
• 1/2 cup Dark Soy Sauce
• 2 tbsp Granulated Sugar
• 4 clove Garlic Cloves (minced)
• 1 medium Onion (diced)
• 2 stalk Scallions (chopped)
• 1 large Carrot (peeled and diced)
• 1 large Irish Potato (peeled and diced)
• 1 inch Fresh Ginger (peeled and minced)
• 1 cup Jamaican‑Style Ketchup (less sweet, more savory)
• 1 cup Chicken Stock (low‑sodium)
• 1 small Scotch Bonnet Pepper (sliced, seeds removed for less heat (optional))
• 1 tsp Fresh Pimento Pepper (crushed (optional))
• 2 tbsp Vegetable Oil (for searing)
• 1/4 cup Additional Chicken Stock (to stretch gravy at end (optional))

Instructions

1. Season and Marinate the Pork

   Combine salt, garlic powder, onion powder, and ground pimento in a bowl. Rub the mixture all over the pork leg steak. Add the dark soy sauce, coating the meat thoroughly. Place the pork in a shallow dish, cover, and refrigerate for at least 2 hours or up to overnight.

   Time: PT15M

2. Prepare Aromatics and Vegetables

   While the pork marinates, mince the garlic, dice the onion, chop the scallions, peel and dice the carrot and Irish potato, and mince the ginger. Set everything aside in separate bowls.

   Time: PT15M

3. Sear the Pork

   Remove the pork from the fridge and pat dry with paper towels. Heat the vegetable oil in the stainless steel pot over medium‑high heat until shimmering. Add the pork, skin side down, and sear until deeply browned, about 5‑6 minutes per side. Transfer the meat to a plate.

   Time: PT12M

   Temperature: Medium‑high heat

4. Caramelize Sugar

   Reduce heat to medium. Sprinkle the 2 tbsp sugar into the hot oil and stir constantly. When the sugar turns a deep amber and becomes frothy (about 2‑3 minutes), proceed quickly to the next step to avoid burning.

   Time: PT5M

   Temperature: Medium heat

5. Sauté Aromatics

   Add the minced garlic, diced onion, and scallions to the pot. Stir for 2 minutes until fragrant and the onions become translucent. Add the carrot, potato, and ginger; sauté another 3 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Deglaze and Add Liquids

   Pour in the remaining pork marinade, the cup of Jamaican ketchup, and the cup of chicken stock. Scrape the bottom of the pot to release browned bits. Bring the mixture to a gentle boil, then reduce to a low simmer.

   Time: PT5M

   Temperature: Low simmer

7. Return Pork and Slow‑Braise

   Place the seared pork back into the pot, skin side up. Cover with the lid, reduce the heat to very low, and let it braise for 2 hours 30 minutes, turning the meat once halfway through.

   Time: PT2H30M

   Temperature: Very low heat

8. Finish with Fresh Heat

   When the meat is fork‑tender, stir in the sliced scotch bonnet and crushed fresh pimento pepper. Let the pot sit, uncovered, for 5 minutes to infuse the fresh heat.

   Time: PT5M

9. Rest and Serve

   Remove the pork from the pot and let it rest on a cutting board for 10 minutes before shredding or slicing. Serve the meat with the vegetables and spoon generous gravy over the plate. Pair with rice and peas or plain rice.

   Time: PT10M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bone‑In Pork Leg Steak: Beef chuck roast, Lamb shank
• Instead of Kosher Salt: Table salt (use half the amount)
• Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
• Instead of Onion Powder: Fresh diced onion (use extra 1/4 cup)
• Instead of Ground Pimento (Allspice): Allspice berries (ground)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Dark Soy Sauce: Regular soy sauce mixed with a splash of molasses
• Instead of Granulated Sugar: Brown sugar (same amount)
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Onion: Shallots (2)
• Instead of Scallions: Green onion tops
• Instead of Carrot: Parsnip
• Instead of Irish Potato: Russet potato
• Instead of Fresh Ginger: Ground ginger (1/2 tsp)
• Instead of Jamaican‑Style Ketchup: Tomato paste diluted with water (3/4 cup paste + 1/4 cup water)
• Instead of Chicken Stock: Vegetable stock, Water with bouillon
• Instead of Scotch Bonnet Pepper: Habanero pepper, Thai bird’s eye chili (use less)
• Instead of Fresh Pimento Pepper: Ground allspice (1/2 tsp)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Additional Chicken Stock: Water

Equipment Needed

• Stainless Steel Pot with Lid (or Dutch oven)
• Tongs
• Wooden Spoon
• Ladle (optional)
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Paper Towels
• Instant‑Read Thermometer (optional)

Critical Steps — Do Not Skip

• Marinating the pork for at least 2 hours
• Achieving a deep brown sear on all sides
• Caramelizing the sugar without burning
• Low‑and‑slow braising to break down connective tissue

Chef Tips from the Video

• Use a heavy‑bottomed pot to prevent hot spots during searing and simmering.
• Deglaze with a splash of water or extra stock before adding the main liquids to capture all browned bits.
• Add a handful of fresh thyme leaves at the very end for a bright herbal finish.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the pork the night before for deeper flavor.
• Prepare chicken stock in advance or use low‑sodium store‑bought.
• The pot roast reheats beautifully; reheat gently on the stove with a splash of stock.