Caribbean Jerk Pork Shanks

Author Krystal


  • 2 pounds / 1kg pork shanks
  • 1 large onion coarsely chopped
  • 2 cups / 550ml vegetable stock

Jerk seasoning

  • 1 tablespoon ground cinnamon
  • 1 tablespoon allspice
  • 1 tablespoon ground cayenne pepper
  • 1 teaspoon ground clove
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon himalayan salt
  • 1 teaspoon black pepper


  • Preheat oven to 400ºF / 200ºC
  • Coat pork shanks completely with Jerk seasoning. Lay it on thick.
  • Sear the shanks on all sides on very high heat. About 4 minutes on each side should suffice.

Do not be tempted to move them around. We’re looking to form a nice crispy crust.

  • When all sides are browned add the stock and place your skillet in the oven.
  • Set the timer for two hours.
  • After two hours add your onion and potatoes and a bit more water or stock if needed.
  • Cook for another 30 to 45 minutes until potatoes are tender.