Go Back

Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork is slow-smoked until the pork shoulder develops a charred, spice-crusted bark with a deep smoke ring. This smoker recipe uses a smooth jerk marinade for bold heat, tang, and warm spice in every pull.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
marinating (overnight) 12 hours
Total Time 21 hours 40 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork and marinade
  • 7.5 lb pork shoulder Use 6–8 lb for best bark and pullability.
  • 6 green onions Chopped.
  • 4 scotch bonnet peppers Seeded.
  • 6 clove garlic Fresh cloves.
  • 3 tbsp fresh thyme Chopped leaves.
  • 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

Method
 

Blend 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, scraping down the blender as needed.
Prep and marinate the pork
  1. Score pork shoulder deeply in a crosshatch pattern so the marinade can get into the cuts, then rub the jerk marinade all over, pressing it into the scored lines.
  2. Marinate overnight in the refrigerator, uncovered for the first few hours if your fridge airflow allows, until the surface looks evenly coated.
Smoke the pork
  1. Prepare smoker to maintain 225-250°F using fruit wood, and wait until the chamber is at steady temperature.
  2. Smoke the pork shoulder for 6-8 hours until internal temperature reaches 195-203°F, keeping the temperature in the 225-250°F range for consistent bark.
Rest, pull, and serve
  1. Let the smoked pork rest for 30 minutes to let juices redistribute, then pull and serve with island sides.

Notes

Pro tip: for a strong smoke ring and bark, start with a fully chilled pork shoulder, maintain steady 225-250°F, and avoid opening the smoker early. Refrigerate leftovers in a sealed container for 3–4 days; freeze pulled pork for up to 2 months. For a milder Caribbean BBQ option, replace scotch bonnet peppers with half the amount of habanero or use only a small portion of the peppers’ heat.