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Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork is slow-smoked until the shoulder develops charred bark and a smoky spice crust, then pulled for juicy, spicy pulled pork. The overnight marinade uses lime, soy, thyme, allspice, and Scotch bonnet for bold Caribbean BBQ flavor.
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Prep Time 20 minutes
Cook Time 6 hours
overnight marinating 8 hours
Total Time 17 hours 40 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 7 lb pork shoulder Use a pork shoulder (bone-in or boneless).
  • 1 green onions Chopped.
  • 4 scotch bonnet peppers Seeded.
  • 6 garlic Cloves.
  • 3 tbsp fresh thyme Leaves, packed.
  • 3 tbsp brown sugar
  • 2 tbsp allspice
  • 2 tbsp black pepper
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tbsp soy sauce Use soy sauce for the marinade.
  • 2 tbsp lime juice Use fresh lime juice.
  • 2 tbsp vegetable oil

Equipment

  • 1 smoker

Method
 

Make and apply the jerk marinade
  1. Blend the green onions, scotch bonnet peppers, garlic, fresh thyme, brown sugar, allspice, black pepper, cinnamon, nutmeg, soy sauce, lime juice, and vegetable oil until smooth.
  2. Score the pork shoulder deeply across the surface, then rub the jerk marinade all over, pressing it into the cuts.
Marinate
  1. Cover and refrigerate the pork overnight to marinate.
Smoke the pork
  1. Prepare the smoker for 225-250°F using fruit wood for smoke.
  2. Place the pork on the smoker and smoke for 6-8 hours until the internal temperature reaches 195-203°F, watching for a dark, set bark as it cooks.
  3. When done, remove the pork and let it rest for 30 minutes before pulling.
  4. Pull the pork and serve, keeping the charred bark and visible spice crust.

Notes

Pro tip: Let the smoked pork rest 30 minutes so the juices redistribute, which helps the pulled texture stay moist. Refrigerate leftovers up to 4 days in a sealed container; freeze up to 3 months. For a milder heat, replace some (or all) Scotch bonnet peppers with habanero or a combination of milder hot peppers while keeping the rest of the jerk profile the same.