Jerk pork

Jerk pork is typically a fattier cut: shoulder or belly, marinated in the same Scotch bonnet-allspice-thyme mixture and slow-cooked or pit-roasted until the fat renders and the exterior chars. The fat load is substantially higher than jerk chicken or goat, the pork sweetness softens the heat slightly, and the slow cooking deepens the allspice and smoke character. The higher fat content means the wine can carry a little more weight than for chicken, but the Scotch bonnet ceiling remains real.