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Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork with a bold, charred spice bark and a tender, pull-apart shoulder. This smoker recipe builds a visible jerk crust and smoke ring, then finishes with a short rest for juicy pulled pork.
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Prep Time 20 minutes
Cook Time 6 hours
Overnight marinating 8 hours
Total Time 17 hours 40 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 1 lb pork shoulder Use a 6-8 lb pork shoulder (bone-in or boneless).
  • 6 green onions Chopped.
  • 4 scotch bonnet peppers Seeded.
  • 6 garlic Cloves.
  • 3 tbsp fresh thyme Chopped or 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 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.
  2. Set the marinade aside so it stays pourable and evenly coats the pork shoulder.
Marinate
  1. Score the pork shoulder deeply in a crosshatch pattern so the jerk rub can get into the cuts, then rub the marinade all over thoroughly, pressing it into the scored areas.
  2. Marinate overnight in the refrigerator so the spice mixture penetrates for maximum flavor and a deeper bark.
Smoke
  1. Prepare the smoker to 225-250°F using fruit wood, aiming for steady temperature before adding the pork shoulder.
  2. Smoke the marinated pork shoulder for 6-8 hours until the internal temperature reaches 195-203°F, with the surface darkening and forming a charred jerk bark.
Rest, pull, and serve
  1. Let the pork rest for 30 minutes to redistribute juices, then pull it for pulled jerk pork with visible spice crust.
  2. Serve the pulled jerk pork, noting the smoke ring and pairing with island sides as desired.

Notes

For the most bark, keep the smoker at 225-250°F consistently and avoid opening the door during the first 2 hours. Refrigerate leftovers up to 4 days; freeze pulled pork up to 3 months. For a lower-sodium option, use reduced-sodium soy sauce while keeping lime juice and spices the same for the jerk crust.