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Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork shoulder with a charred, spice-crusted bark and a smoky smoke-ring finish. Marinated overnight, slow-smoked at low heat until pull-apart tender for true Caribbean BBQ flavor.
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Prep Time 20 minutes
Cook Time 6 hours
marinating (overnight) 12 hours
Total Time 18 hours 20 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder and marinade
  • 7 lb pork shoulder
  • 6 green onions
  • 4 scotch bonnet peppers seeded
  • 6 garlic cloves
  • 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
  • 1 sheet pan

Method
 

Make the jerk marinade
  1. Blend green onions, scotch bonnet peppers, garlic cloves, fresh thyme, brown sugar, allspice, black pepper, cinnamon, nutmeg, soy sauce, lime juice, and vegetable oil until smooth, forming a thick orange-brown paste.
  2. Score the pork shoulder deeply in a crisscross pattern so the marinade can soak in.
  3. Rub the jerk marinade all over the scored pork shoulder, pressing it into the cuts and covering the entire surface.
  4. Marinate the pork shoulder overnight in the refrigerator, covered, to deepen the spice and flavor.
Smoke the pork
  1. Prepare the smoker for 225-250°F using fruit wood, keeping the chamber temperature steady.
  2. Place the pork shoulder on the smoker and smoke for 6-8 hours, until the internal temperature reaches 195-203°F and the bark looks dark and charred at the edges.
  3. Remove the pork shoulder from the smoker and let it rest for 30 minutes before pulling, so juices redistribute and the texture stays tender.
  4. Pull the pork and serve hot, showcasing the smoky spice crust and smoke-ring interior if visible.

Notes

For best bark, apply the marinade thoroughly and keep the smoker steady at 225-250°F without opening the lid during the first couple hours. Refrigerate leftovers up to 4 days; freeze pulled pork for up to 3 months. For a lower-sodium option, use low-sodium soy sauce while keeping lime juice and spices the same.