Boston Bay Birthplace · Jerk Pork
Jerk Pork (Boston Bay Style)
Photo: Xaymacan / Wikimedia Commons · CC BY-SA 4.0
Jerk's roots go back to the Maroons and, before them, the Taíno, who slow-smoked meat over green wood; the Boston Bay roadside jerk stands became famous in the 20th century as the place to eat it.
Whole pork shoulders are marinated for hours in a fiery Scotch bonnet, pimento, thyme, and scallion paste, then slow-smoked over pimento wood in oil-drum pits and chopped to order at roadside stalls.
Why it's made this way: Portland's Boston Bay is widely regarded as the home of jerk, and jerk cooking itself traces back to the Maroons, who smoked wild hog in Jamaica's mountainous interior.
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