Jerk Pork

The original jerk meat. Charred outside, juicy within. The dish the Maroons invented.

Before jerk chicken became the dish most people know, jerk was a pork dish. The Maroons developed the jerk technique using wild boar — marinated in allspice and scotch bonnet, then cooked in pits lined with pimento wood. Pork remains the more traditional jerk meat, with more fat than chicken, which means more flavour from the marinade and more rendered fat dripping onto the coals.

The result is a deeply charred exterior — almost blackened in places — with a juicy, tender interior that pulls apart easily. Grilled fresh daily over real charcoal at Mr. Jerk since 1986.

Visit us at 3050 Don Mills Rd N, North York, ON M2J 3C1. Call 416-491-3593. Open Mon–Sat 11am–8pm, Sun 12–7:30pm.