Oven Jerk Pork: Flavorful and Tender with a Spicy Kick

Prepare the pork: Begin by rinsing the pork shoulder or loin and patting it dry with paper towels. Rub the pork with the lime juice and a little olive oil. Set it aside while you prepare the marinade.
Make the jerk marinade: In a blender or food processor, combine all the marinade ingredients—soy sauce, brown sugar, allspice, thyme, cinnamon, ginger, onion powder, garlic, Scotch bonnet peppers, fresh ginger, olive oil, vinegar, and orange juice. Blend until smooth, adjusting the seasoning with salt and pepper to taste.
Marinate the pork: Place the pork in a large resealable plastic bag or shallow dish. Pour the jerk marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for the best flavor.
Preheat the oven: Preheat your oven to 350°F (175°C).
Roast the pork: Remove the pork from the marinade and place it on a roasting pan or baking dish. If you want extra flavor, you can reserve some of the marinade to baste the pork as it cooks. Roast the pork in the preheated oven for about 2 to 3 hours, or until it reaches an internal temperature of 145°F (63°C) for medium. For a crispy outer layer, increase the oven temperature to 400°F (200°C) during the last 10-15 minutes of cooking.
Rest the pork: Once the pork is cooked, remove it from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and moist.
Serve: Slice the pork into thick slices and serve with your favorite side dishes. This oven jerk pork is perfect with rice, grilled vegetables, or a tangy slaw.
Serving and Storage Tips: