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Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork with a smoky, spice-crusted pork shoulder and a charred bark. Marinated overnight, then slow-smoked at low heat until it reaches the 195-203°F shred range.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 7 lb pork shoulder Use a bone-in pork shoulder if available for more flavor and easier pulling.
Jerk marinade
  • 6 green onions Chop and add to the blender for a green, aromatic base.
  • 4 scotch bonnet peppers Seed and blend for intense heat; keep ventilation on while seeding.
  • 6 garlic Use fresh cloves for best aroma.
  • 3 tbsp fresh thyme Leaves only; bundle and tear if needed.
  • 3 tbsp brown sugar Helps caramelize for a dark bark.
  • 2 tbsp allspice Classic jerk spice profile.
  • 2 tbsp black pepper Builds the signature peppery crust.
  • 1 tbsp cinnamon Adds warmth to the spice blend.
  • 1 tbsp nutmeg Aromatic, slightly sweet heat.
  • 0.25 cup soy sauce Savory depth for the marinade.
  • 0.25 cup lime juice Bright acidity to tenderize and cut through richness.
  • 2 tbsp vegetable oil Helps the marinade cling and aids penetration.

Equipment

  • 1 smoker

Method
 

Blend the marinade
  1. Add green onions, scotch bonnet peppers, garlic, fresh thyme, brown sugar, allspice, black pepper, cinnamon, nutmeg, soy sauce, lime juice, and vegetable oil to a blender and blend until smooth.
  2. Taste the marinade carefully and adjust only if your heat tolerance allows, keeping in mind the pork will mellow the spice slightly.
Score and season
  1. Score the pork shoulder deeply, cutting in a crosshatch pattern so the marinade can get into the cuts.
  2. Rub the jerk marinade all over the scored pork shoulder, pressing into the cuts and covering the surface evenly.
Marinate overnight
  1. Refrigerate the pork shoulder overnight (at least 8 hours) so the jerk spices penetrate fully.
Smoke
  1. Prepare the smoker for low-and-slow cooking at 225-250°F using fruit wood for the smoky aroma.
  2. Smoke the pork for 6-8 hours until the internal temperature reaches 195-203°F, forming a dark, charred bark.
Rest, pull, and serve
  1. Let the smoked pork rest for 30 minutes so the juices redistribute for easier pulling.
  2. Pull the pork and serve as pulled jerk pork, showing the visible spice crust and smoke ring.

Notes

For the best bark, keep the smoker steady at 225-250°F and avoid opening the door during the first 3 hours. Refrigerate leftovers up to 4 days; freeze pulled pork up to 3 months. For a lower-sodium swap, use low-sodium soy sauce while keeping the lime juice and spices the same.