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Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork is slow-smoked until the pork shoulder develops a charred, jerk-spiced bark and a visible spice crust. Marinated overnight for deep flavor, it pulls into tender, smoky strands with a distinct smoke ring and bright lime-soy tang.
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Prep Time 20 minutes
Cook Time 6 hours
Overnight marinating 12 hours
Total Time 18 hours 20 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 7 lb pork shoulder Use 6–8 lb for a roast that fits your smoker.
Jerk marinade
  • 6 green onions, chopped
  • 4 scotch bonnet peppers, seeded Seed for medium heat; keep seeds for hotter jerk flavor.
  • 6 clove garlic
  • 3 tbsp fresh thyme
  • 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 smoker

Method
 

Make the jerk marinade
  1. Blend green onions, scotch bonnet peppers, garlic, fresh thyme, brown sugar, allspice, black pepper, cinnamon, nutmeg, soy sauce, lime juice, and vegetable oil until smooth.
Prep and marinate
  1. Score the pork shoulder and rub the jerk marinade all over, making sure it gets into the cuts.
  2. Marinate the pork overnight in the refrigerator.
Smoke the pork
  1. Prepare the smoker to 225-250°F with fruit wood.
  2. Smoke the pork for 6-8 hours until the internal temperature reaches 195-203°F.
Rest, pull, and serve
  1. Let the pork rest for 30 minutes so the juices settle before pulling.

Notes

Pro tip: wear gloves when handling scotch bonnet peppers to avoid skin irritation, and for more defined bark, keep the smoker steady at 225-250°F throughout the first half of cooking. Refrigerate leftovers up to 4 days; freeze pulled pork up to 3 months. For a lower-sodium option, use a reduced-sodium soy sauce while keeping lime juice the same to maintain the jerk brightness.