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Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork with a smooth jerk marinade and charred bark. Slow-smoked pork shoulder reaches 195–203°F for tender pulled texture and a visible spice crust.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 7 lb pork shoulder
Jerk marinade
  • 6 green onions
  • 4 scotch bonnet peppers Seed and remove stems if desired; keep for maximum heat.
  • 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

Method
 

Make the jerk marinade
  1. Blend the green onions, scotch bonnet peppers, garlic, fresh thyme, brown sugar, allspice, black pepper, cinnamon, and nutmeg with soy sauce, lime juice, and vegetable oil until smooth and thick like a paste.
Prep and score the pork
  1. Score the pork shoulder deeply in a crosshatch pattern so the marinade can get into the cuts and form a smoky crust.
Rub and marinate
  1. Rub the jerk marinade all over the scored pork shoulder, pressing it into the cuts and coating the entire surface.
Marinate overnight
  1. Refrigerate the pork overnight to let the jerk spices penetrate for a stronger bark; keep it covered to prevent drying.
Smoke the pork
  1. Prepare the smoker and set it to 225-250°F with fruit wood for steady smoke flavor.
Slow-cook to pulling temp
  1. Smoke the pork for 6-8 hours until the internal temperature reaches 195-203°F, aiming for a dark, charred bark and a clear meat fork-tender texture.
Rest and pull
  1. Let the smoked pork rest for 30 minutes to redistribute juices, keeping the crust intact.
Serve
  1. Pull the pork and serve right away for island BBQ style, with the visible spice crust and smoke ring as the first thing guests notice.

Notes

For the strongest bark, keep the smoker steady at 225–250°F and avoid opening the door during the first few hours. Refrigerate leftovers in a covered container for up to 4 days; freezer is yes (freeze pulled pork up to 3 months). For a lower-sodium swap, use reduced-sodium soy sauce and increase lime juice slightly to maintain tang.