Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork is a smoky, charred-bark pulled pork shoulder made with a spicy jerk marinade and fruit-wood smoke. The result is tender pork with a visible spice crust, smoke ring, and juicy pull-apart texture.

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Prep Time 20

Cook Time 6

Overnight marinating 12

Total Time 18 20

Servings: 10 servings

Course: Main Dish

Cuisine: Caribbean

Calories: 850

Ingredients Equipment Method Notes

Ingredients

Pork shoulder

7 lb pork shoulder Use a bone-in shoulder if possible for extra richness.

Jerk marinade base

6 green onions Chop finely so they blend smoothly into the marinade.
4 scotch bonnet peppers Seed for less heat, or keep some seeds for extra burn.
6 garlic Rough-chop for easier blending.
3 tbsp fresh thyme Fresh herbs give the best aroma in jerk.
3 tbsp brown sugar Balances the heat and helps form a darker bark.
2 tbsp allspice Classic jerk spice for warm, aromatic flavor.
2 tbsp black pepper Provides the signature peppery heat.
1 tbsp cinnamon Adds gentle warmth to the spice profile.
1 tbsp nutmeg Use fresh-grated if you have it for stronger aroma.
0.25 cup soy sauce Adds savory depth and helps the surface caramelize.
0.25 cup lime juice For bright acidity that tenderizes the meat.
2 tbsp vegetable oil Helps the marinade cling and improves smoking adhesion.

Equipment

1 smoker

Method

Make the jerk marinade

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.
Score the pork shoulder with shallow cuts, then rub the jerk marinade all over, working it into the cuts.

Marinate overnight

Marinate the pork shoulder overnight in the refrigerator to let the flavors penetrate.

Smoke the pork

Prepare the smoker to 225-250°F with fruit wood, aiming for steady, clean smoke.
Smoke the pork for 6-8 hours, until the internal temperature reaches 195-203°F, with the exterior darkening into charred bark.

Rest, pull, and serve

Let the pork rest for 30 minutes so juices redistribute, then pull and serve.

Notes

For the most bark and smoke-ring look, keep the smoker temperature steady in the 225-250°F range and avoid opening the lid during the first 3 hours. Refrigerate leftovers up to 4 days; freeze pulled pork up to 3 months (reheat until hot). Dietary swap: for a dairy-free profile no changes are needed; for lower-sodium, use low-sodium soy sauce in the marinade.