These Caribbean Jerk Pork Shanks start on the stovetop and finish off in the oven for meat so tender that it practically falls off the bone.

I have had it with frying pans. Teflon, ceramic they’re all the same.

They last for a few months then the coating starts to wear down and it’s all downhill from there. I’ve always wanted a cast iron skillet but the Le Creuset ones I saw in El Corte Ingles (Spanish version of Macy’s) cost 100 euro plus.

After my last frying pan died though I started to do some more research and found the company Lodge. Their cast iron skillets were reasonably priced and available for delivery on the spanish amazon site. I ordered this cast iron skillet and started plotting the first dish I would make in it.

Jerk pork is a popular dish in the Caribbean. Everyone loves a good jerk pork. A crowd favourite at beach limes or cricket games. One wouldn’t normally use pork shanks for jerk pork but I am anything but normal. Pork shanks are an affordable cut of meat but do require a lengthy cooking time. This dish starts on the stove top and finishes off in the oven. It’s a one pot meal thanks to my cast iron skillet.

The meat was tender and practically falling of the bones.

As it bakes, your whole house will smell AMAZING! Sort of christmassy, if that’s even a word. Later it occurred to me that even though we may not associate jerk seasoning with Christmas the spices used are essentially the same as in Christmas cakes and mulled wine.

I added some garlic, onions and purple potatoes coming to the end of the cooking time. Serve over some roasted pumpkin and my guess is this would fit right in at your table.

Please share this post to give your family and friends a chance to try out the recipe too.

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Caribbean Jerk Pork Shanks

Author Krystal

Ingredients

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

Instructions

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.

Tried this recipe?Mention @dishingupbalance or tag #dishingupbalance

Comments

kirtz says: March 5, 2015 at 3:08 pm

Looks so yummy!!! This I have to try

- Krystal says: March 5, 2015 at 3:20 pm
  
  Thank you Kirtz! Enjoy .. 🙂
  
Soja says: March 5, 2015 at 7:56 pm

Christmassy is totally a word! Love the recipe! Again 😀

- Krystal says: March 5, 2015 at 9:13 pm
  
  Thanks Soja! Sometimes I think I speak my own language, glad to know that it’s a real word..lol
  
Renee Kohley says: March 5, 2015 at 8:18 pm

Ok, that’s it. I’m getting a Lodge skillet. I have HAD it with frying pans too! The pork looks fabulous by the way!

- Krystal says: March 5, 2015 at 9:14 pm
  
  Oh Renee you have no idea! I have not looked back, best decision ever!
  
Raine Saunders says: March 5, 2015 at 8:21 pm

We love our Lodge pans and wouldn’t be without them! I agree that many quality pieces of cookware are really expensive, so it’s great that you provided some good alternatives!

This recipe looks great. I love Caribbean inspired dishes, and I also love pork shanks. Thank you for sharing Krystal!

- Krystal says: March 5, 2015 at 9:16 pm
  
  Thank you Raine. I was actually ready to bite the bullet and get the Le Creuset, considering it an investment of sorts. Thank goodness I found Lodge. Half the price and good quality!
  
Anna @Green Talk says: March 5, 2015 at 8:53 pm

I have 2 lodge pans. I need to use them! Your recipe looks so delicious.

- Krystal says: March 5, 2015 at 9:17 pm
  
  Thanks Anna. Glad to meet another Lodge fan! Hope you can try the recipe soon.. 🙂
  
linda spiker says: March 5, 2015 at 10:30 pm

Gosh! Totally my kind of meal. The pork looks delicious and love the tip about not moving them around!

- Krystal says: March 5, 2015 at 10:42 pm
  
  Thanks Linda! Hope you can make it sometime.. 🙂
  
Emily @ Recipes to Nourish says: March 6, 2015 at 5:44 am

Whoa this sounds delicious! My husband would love this. Thanks for sharing this lovely recipe.

- Krystal says: March 6, 2015 at 10:59 am
  
  Thanks Emily! Hope you can make it for him sometime.. 🙂
  
Megan Stevens says: March 6, 2015 at 4:09 pm

Pinned. This looks amazing. Those are all of my favorite spices. And we love pork in this house!!

- Krystal says: March 6, 2015 at 6:37 pm
  
  Thanks Megan!!
  
Chloe @ How We Flourish says: March 6, 2015 at 8:29 pm

Sounds delicious! And I love that it is nightshade free – that is so hard to find in spice mixes!

- Krystal says: March 6, 2015 at 10:00 pm
  
  Thanks Chloe!
  
Dena Norton says: March 7, 2015 at 4:07 pm

Whoa! Love all the flavors going on in this dish – Pinning!

- Krystal says: March 7, 2015 at 4:59 pm
  
  Thanks Dena! We Caribbean people love our spices!! 🙂
  
Katie Mae @ Nourishing Simplicity says: June 1, 2015 at 7:59 pm

That looks SO good! I love jerk chicken so I bet your pork is amazing as well! 🙂

- Krystal says: June 6, 2015 at 4:34 pm
  
  Thank you Katie!