Go Back

Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork delivers a smoky, charred-bark shoulder with a tight jerk spice crust. Marinated overnight and slow-smoked at 225–250°F until the pork pulls at 195–203°F for true island-style BBQ.
Print Recipe Pin Recipe
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 and aromatics
  • 7 lb pork shoulder Use 6–8 lb; trim excess surface fat if very thick.
  • 6 green onions Chopped.
  • 4 scotch bonnet peppers Seeded.
  • 6 garlic Cloves.
  • 3 tbsp fresh thyme Packed or lightly heaped.
Jerk flavoring
  • 3 tbsp brown sugar For caramelizing bark.
  • 2 tbsp allspice Ground.
  • 2 tbsp black pepper Ground.
  • 1 tbsp cinnamon Ground.
  • 1 tbsp nutmeg Ground.
Wet marinade
  • 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, scraping down as needed for an even paste.
Prep and marinate the pork
  1. Score the pork shoulder with shallow cuts, then rub jerk marinade all over and into every cut for full spice coverage (wear gloves if desired for heat control).
  2. Place the pork in a covered container and marinate overnight in the refrigerator so the seasonings penetrate deeply.
Smoke
  1. Prepare the smoker to 225-250°F using fruit wood and allow the temperature to stabilize before adding the pork.
  2. Smoke the marinated pork shoulder for 6-8 hours until the internal temperature reaches 195-203°F, looking for a dark, charred spice bark and a smoky, pull-apart texture.
Rest, pull, and serve
  1. Rest the smoked pork for 30 minutes so the juices settle, keeping it loosely tented to hold warmth without steaming the bark.
  2. Pull the pork and serve while hot, aiming for visible spice crust and a pronounced smoke ring around the edges.

Notes

For the best charred bark, keep the smoker steady at 225–250°F and don’t open the door often during the first 3 hours. Refrigerate leftovers in a sealed container for up to 4 days; freezing is yes—freeze pulled pork (or portions) up to 3 months and reheat gently. If you want a milder jerk profile, replace some scotch bonnet peppers with a mix of jalapeño and mild chile while keeping the rest of the spice blend the same.