Caribbean Baked Beans with Jerk-Spiced Pork Shoulder
A soul-warming dish full of island flavour. The jerk pork melts in your mouth, the 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.
Ingredients
Jerk Pork
- 3½ pounds boneless pork shoulder cut into 1 ½ inch cubes
- 2 tablespoons jerk seasoning store-bought or homemade
- 2 tablespoons neutral oil such as avocado or grapeseed
Beans
- 2 tablespoons olive oil optional, if needed after searing pork
- 1 large or 2 small yellow onions finely chopped
- 1 red bell pepper diced
- 1 to 2 scotch bonnet or habanero peppers finely minced (adjust to taste)
- 4 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 1½ teaspoons ground allspice
- 1 tablespoon tomato paste
- 1 tablespoon molasses
- 1 can 28 oz / ~828 ml diced tomatoes, with juices
- 1 cup chicken stock
- 1 can 13 oz / 398 ml black beans, drained and rinsed
- 1 can 18oz / 540 ml white kidney beans, drained and rinsed
- 1 can 15 oz /414 ml full-fat coconut milk
- 2 ripe plantains peeled and sliced into thick coins
- Salt and black pepper to taste
- Juice of 1 lime optional
To Serve
- Fresh cilantro chopped
- Diced fresh mango or pineapple optional
- Lime wedges
- Grilled flatbread coconut rice, or plantain chips
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 as is or with warm with flatbread, coconut rice, or plantain chips.
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Video
Notes
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.
Tried this recipe?Let us know how it was!