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Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork with a deeply spiced marinade and charred bark. Slow-smoked until tender (195–203°F) for pulled pork with a visible spice crust and smoky ring.
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Prep Time 20 minutes
Cook Time 6 hours
Overnight marinating 8 hours
Total Time 14 hours 20 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 7 lb pork shoulder Use a bone-in or boneless pork shoulder for best tenderness.
Jerk aromatics and peppers
  • 6 green onions Chopped; use the green parts for extra flavor.
  • 4 scotch bonnet peppers Seed for medium heat; leave some seeds for hotter jerk heat.
  • 6 garlic Cloves, peeled.
  • 3 tbsp fresh thyme Leaves only.
Jerk seasonings and sugar
  • 3 tbsp brown sugar Helps with bark color and caramelized edges.
  • 2 tbsp allspice Ground allspice.
  • 2 tbsp black pepper Coarsely ground if possible.
  • 1 tbsp cinnamon Ground.
  • 1 tbsp nutmeg Freshly grated if available.
Jerk marinade base
  • 1 tbsp soy sauce Use reduced-sodium if preferred.
  • 1 tbsp lime juice Fresh lime juice for brightness.
  • 2 tbsp vegetable oil Helps marinade adhere and promotes browning.

Equipment

  • 1 smoker

Method
 

Make the jerk marinade
  1. Blend the green onions, scotch bonnet peppers, garlic, fresh thyme, brown sugar, allspice, black pepper, cinnamon, nutmeg, soy sauce, lime juice, and vegetable oil until smooth. Stop and scrape the blender as needed so the mixture is evenly puréed.
Prep and marinate the pork
  1. Score the pork shoulder by cutting shallow lines across the surface, then rub the jerk marinade all over, making sure it gets into the cuts. Press firmly so the spice mixture adheres in every scored section.
  2. Marinate the pork overnight in the refrigerator. Keep it covered so the surface stays in contact with the marinade.
Smoke the pork
  1. Prepare your smoker to 225–250°F using fruit wood for smoke. Wait until the chamber holds steady temperature before adding the pork.
  2. Smoke the pork for 6–8 hours until the internal temperature reaches 195–203°F. Keep the lid closed as much as possible and look for a dark, tacky bark forming on the outside.
Rest, pull, and serve
  1. Let the smoked pork rest for 30 minutes after it comes off the smoker. You should see juices settle and the bark firm up slightly as it cools.
  2. Pull the pork and serve. The pulled meat should be fork-tender with a visibly concentrated spice crust and smoky flavor.

Notes

Pro tip: Seed the scotch bonnet peppers only if you want a milder jerk—leaving some seeds boosts heat and keeps the bright pepper aroma. Refrigerate leftovers in a sealed container for 3–4 days; freeze pulled pork in portions for up to 2 months. For a lower-sodium option, use reduced-sodium soy sauce and keep the rest of the marinade the same.