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Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork with a smoky, charred bark and a visible spice crust. Marinate overnight for deep flavor, then smoke the pork shoulder at 225–250°F until it reaches 195–203°F for easy pulling.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 6 lb pork shoulder Use a pork shoulder weighing 6–8 lb.
Jerk marinade
  • 6 green onions Chopped.
  • 4 scotch bonnet peppers Seeded.
  • 6 garlic Cloves.
  • 3 tbsp fresh thyme Chopped.
  • 3 tbsp brown sugar
  • 2 tbsp allspice
  • 2 tbsp black pepper
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 0.25 cup soy sauce
  • 0.25 cup lime juice
  • 2 tbsp vegetable oil

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make the jerk marinade
  1. Blend the green onions, scotch bonnet peppers, garlic, fresh thyme, brown sugar, allspice, black pepper, cinnamon, and nutmeg until smooth.
  2. Blend in soy sauce, lime juice, and vegetable oil until fully combined.
Prep and marinate the pork
  1. Score the pork shoulder deeply, cutting across the surface so the marinade can reach the interior.
  2. Rub the jerk marinade all over the scored pork shoulder, working it into the cuts and crevices.
  3. Marinate the pork overnight in the refrigerator, covered.
Smoke the jerk pork
  1. Prepare the smoker and stabilize it at 225-250°F using fruit wood.
  2. Smoke the pork shoulder for 6-8 hours, until the internal temperature reaches 195-203°F, with visible bark forming by the end.
  3. Turn off the smoker and remove the pork, keeping the smoke ring intact and the bark dark and set.
  4. Let the pork rest for 30 minutes so juices redistribute before pulling.
  5. Pull the pork and serve hot, showing the spice crust and tender strands.

Notes

For the deepest flavor, marinate on a sheet pan or in a covered container so any drips are reabsorbed by the pork. Refrigerate leftovers in a sealed container up to 4 days; freeze pulled pork for up to 3 months. For a lower-sodium option, use reduced-sodium soy sauce while keeping the same marinade ratios.