Jamaican Pot Roast Pork
Pot roast is usually made with beef and has deep European roots, with versions found across France, Germany, and Britain. By the 18th and 19th centuries, the tradition spread to the colonies, and in Jamaica, we made it our own.
Pot roast in Jamaica goes beyond beef. Goat, chicken, and pork are all popular choices. I’m using a bone-in pork leg steak here, which gives the gravy extra richness and depth.
What Makes Jamaican Pot Roast Unique
Where European recipes rely on rosemary, bay leaf, and wine, Jamaicans swap in local aromatics, pimento (allspice), thyme, scallion, garlic, and Scotch bonnet. Over time, new influences arrived too: Indian spices and Chinese soy sauce became part of the flavor story, making dishes like pot roast uniquely Jamaican.
Traditionally, the meat was seasoned on Saturday for Sunday dinner, a ritual that turned humble ingredients into something special.
Ingredients
3 lbs bone-in pork leg steak
2 tbsp soy sauce (preferably dark)
2 tbsp browning sauce or caramelized sugar
4 cloves garlic, minced
1 onion, sliced
2 stalks scallion, chopped
1 sprig fresh thyme
2 tsp freshly ground pimento (allspice)
1 tbsp Onion Powder
1 tbsp Garlic Powder
2 tsp Salt
1 medium carrots, sliced
1 Irish potatoes, cubed
1-inch piece fresh ginger, grated
1 cup ketchup (Jamaican brands are less sweet)
1 cup chicken stock or water
1 Scotch bonnet pepper (optional, for heat)
2 tbsp vegetable oil
Salt and black pepper to taste
Method
1. Season the Meat
Rub the pork with salt, garlic powder, onion powder, ground pimento, soy sauce, and thyme. Coat well and marinate in the fridge for at least 30 minutes to 1 hour, or overnight for deeper flavor.
2. Sear the Pork
Heat oil in a heavy-bottomed pot (Dutch oven or dutchie). Remove pork from marinade (reserve liquid), pat dry, and sear until golden brown on all sides. Set aside.
3. Build the Base
Caramelize 2 tbsp sugar in the pot for rich color (or substitute browning sauce).
Add garlic, onion, pimento, scallion, carrot, potato, and ginger. Sauté until fragrant.
Pour in the reserved marinade, ketchup, and chicken stock. Stir well.
4. Braise the Meat
Return pork (and its juices) to the pot. Cover and simmer on low heat for 1.5–2.5 hours, flipping occasionally, until the pork is tender and nearly falling apart. Add more stock if needed.
5. Finish with Fresh Flavor
In the final 10 minutes, add fresh thyme and Scotch bonnet for brightness and heat. Let it infuse.
How to Serve Jamaican Pot Roast Pork
Traditionally served as a Sunday dinner, pot roast pork pairs beautifully with:
Rice and peas
Fried plantains
Steamed vegetables
Festival or fried dumplings
Tips & Variations
Overnight seasoning enhances flavor.
Low and slow cooking makes pork tender and juicy.
Stir in a spoonful of jerk seasoning at any point for extra fire.
Storage
Refrigerate in an airtight container for up to 4 days.
Freeze portions for up to 2 months. Reheat gently on the stovetop.
Final Thoughts
This Jamaican Pot Roast Pork is rich, savory, and deeply satisfying, a dish steeped in history and perfect for bringing family together. Whether for a Sunday feast or a special occasion, it’s Sunday dinner vibes straight out of a Jamaican kitchen.
