Caribbean Baked Beans with Jerk-Spiced Pork Shoulder 

A soul-warming dish full of island flavour. The jerk pork melts in your mouth, the Caribbean baked beans are creamy and rich with coconut milk, and the plantains add a hint of sweetness in every bite.

It's smoky, a little spicy, a little sweet, and incredibly satisfying. We love serving it as a hearty main, but it also shines as a bold BBQ side dish. Cooking it low and slow on the grill with just a kiss of smoke makes the whole thing sing.

We make this in our outdoor kitchen using a pellet grill and a high-quality Dutch oven, but it's just as doable in your oven. The key is good ingredients and patience while the pork becomes fall-apart tender.

Jump to:

• Ingredients
• Instructions
• Tips For Success
• Storage Tips
• Reheating Instructions
• 📖 Recipe

Ingredients

Jerk Pork

• Boneless pork shoulder
• Jerk seasoning
• Neutral oil (such as avocado or grapeseed)

Beans

• Olive oil (optional, if needed after searing pork)
• Yellow onions
• Red bell pepper
• Scotch bonnet or habanero peppers,
• Garlic cloves
• Fresh thyme leaves
• Ground allspice
• Tomato paste
• Molasses
• Diced tomatoes, with juices
• Chicken stock
• Black beans
• White kidney beans
• Coconut milk
• Ripe plantains
• Salt and black pepper
• Lime, optional

To Serve

• Fresh cilantro
• Diced fresh pineapple or mango
• Lime wedges
• Grilled flatbread, coconut rice, or plantain chips

See recipe card for exact quantities.

Instructions

Preheat and Season

Preheat your pellet smoker (or indoor oven) to 500°F.

In a large bowl, toss the pork shoulder chunks with jerk seasoning and a pinch of salt. Let them rest while you prepare the vegetables.

Sear the Pork

Heat your Dutch oven over medium-high heat, either on the grill or a side burner.

Add the neutral oil and sear the pork in batches until browned on all sides. Transfer the seared pork to a plate and set aside.

Build the Flavour Base

Lower the heat slightly. If the pan seems dry, add a bit of olive oil.

Add the onions and red bell pepper. Sauté until softened, about 5 minutes.

Stir in the Scotch bonnets, garlic, thyme, and allspice. Cook for 1 minute until fragrant.

Add tomato paste and molasses. Stir and cook for another minute to deepen the flavour. Add the diced tomatoes with their juices and the chicken stock. Scrape up any browned bits from the bottom of the pot.

Add the Beans and Pork

Stir in the black beans, white kidney beans, and coconut milk.

Return the seared pork to the Dutch oven and season with salt and pepper.

Lower the grill temperature to 450°F. Bring to a gentle simmer with the lid off, allowing flavours to meld and liquid to reduce slightly, about 15 minutes.

Add the Plantains and Bake

Nestle the plantain slices into the pot so they are partially submerged but still visible. Cook for another 5 minutes uncovered.

Cover the Dutch oven and move it to the indirect heat zone of your grill. Reduce the temperature to 325°F. Bake for 2½ to 3 hours, until the pork is fork-tender and the sauce is thick and rich.

Finish and Serve

Remove from the grill. Top with chopped cilantro, diced pineapple and a lime wedge. Serve warm with flatbread, coconut rice, or plantain chips.

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Tips For Success

• Use ripe (but firm) plantains: You want sweet, yellow plantains with a bit of black speckling. If they’re too soft, they'll break down in the pot.
• Sear in batches: Don't crowd the Dutch oven while searing the pork. A good sear adds deep flavour that carries through the dish.
• Adjust heat levels: Scotch bonnet peppers pack serious heat. If you’re sensitive to spice, start with one pepper (seeded) and taste as you go. Or swap in a milder chili.
• Let it rest before serving: Like many braised dishes, this gets even better after 15-20 minutes of resting. The sauce thickens slightly and the flavours meld beautifully.
• Indoor method: If you’re using an oven instead of a grill, follow the same steps and finish baking covered at 325°F in the center of the oven. If you want that smoky touch indoors, add a splash of smoked paprika or a few drops of liquid smoke.

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Storage Tips

• In the Fridge: Store in an airtight container for up to 4 days. Let it cool completely before transferring to the container.
• In the Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Portion it into smaller containers if you want easy single servings later. Leave a bit of space at the top for expansion.

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Reheating Instructions

• Stovetop (Best for texture): Place the leftovers in a pot or Dutch oven. Add a splash of chicken stock, coconut milk, or water to loosen the sauce. Reheat over medium-low heat, stirring occasionally, until warmed through (about 10-15 minutes). Add a squeeze of lime or fresh herbs to refresh the flavours if desired.
• Oven (Great for big batches): Preheat to 325°F. Place the leftovers in an oven-safe dish and cover with foil. Bake for about 25-30 minutes, or until heated through.
• Microwave (For convenience): Transfer to a microwave-safe container. Add a tablespoon or two of liquid and cover loosely. Microwave on medium power in 1-minute intervals, stirring in between, until hot.
• Tip for Frozen Portions: Thaw overnight in the fridge before reheating for best results. If reheating from frozen, allow extra time and add a bit more liquid during warming.

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Equipment Used: These tools helped us make the most of this Caribbean Baked Beans with Jerk-Spiced Pork Shoulder dish:

• A Hestan Culinary 5-quart stainless steel Dutch Oven provides excellent heat retention and makes for easy searing and braising. Proud Hestan Culinary Ambassador. All opinions in this post are always my own. 
• A pellet grill adds subtle smokiness and maintains an even baking temperature throughout the cook.

📖 Recipe