Recipe courtesy of Clarissa Dickson Wright

Jerked Whole Boar/Pig

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  • Level: Advanced
  • Total: 8 hr
  • Prep: 2 hr
  • Cook: 6 hr
  • Yield: 6 to 8 servings
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Whole jerk boar/suckling pig

1/2 Scotch bonnet pepper, cored, de-seeded and chopped

1 tablespoon fresh thyme leaves

1 tablespoon finely chopped ginger root

1/2 teaspoon each nutmeg and cinnamon

2 cloves garlic, crushed

3 spring onions, chopped

2 teaspoons ground pimento

2 teaspoons lime juice

2 tablespoons vegetable oil


  1. Puree all the seasonings and add the blood from the pig. Scrape off all the hair. Rub the flesh with the Jerk spices and roast the pig/boar over a pit.