Jerk Pork (Oven Baked)

1/2 cup ground allspice berries
1/2 cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers
1 tablespoon ground thyme or
3 tablespoons fresh thyme leaves
2 bunches green onions, greens included,
trimmed and chopped into 2-inch pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons kosher salt
2 Tablespoons soy sauce to moisten
6 pounds pork picnic shoulder roast
Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth. With a sharp knife, score the thick fat on the pork shoulder into a diamond pattern, but do not cut into the meat. Using gloved hands, press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered with a thick coat. Place in a roasting pan and cover with a lid, foil or plastic wrap. Refrigerate to marinate at least 24 hours or up to two days. When ready to cook, let pork sit at room temperature at least one hour, then preheat oven to 450 F. Roast for 30 minutes at this high heat, then lower temperature to 300 F. Bake an additional 3 to 3-1/2 hours. Let roast rest at least 30 minutes before carving.
Serve 8 people