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Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork shoulder with a smoky, spice-crusted bark. The marinade is blended smooth and rubbed deep into scored cuts, then slow-smoked until the center hits 195–203°F for pulled, tender meat.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 7 lb pork shoulder Use a cut around 6–8 lb for even thickness.
Jerk marinade base
  • 6 green onions Chop finely so they blend smoothly.
  • 4 scotch bonnet peppers Seed for less heat; keep seeds for extra spiciness.
  • 6 garlic Use fresh cloves.
  • 3 tbsp fresh thyme Chopped or stripped leaves.
  • 3 tbsp brown sugar Helps form a charred bark.
  • 2 tbsp allspice Classic jerk warmth.
  • 2 tbsp black pepper For a peppery crust.
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 0.25 cup soy sauce Adds savory depth.
  • 0.25 cup lime juice Bright acidity for the marinade.
  • 2 tbsp vegetable oil Helps marinade cling to the meat.

Equipment

  • 1 smoker

Method
 

Blend the jerk marinade
  1. Add green onions, scotch bonnet peppers, garlic, fresh thyme, brown sugar, allspice, black pepper, cinnamon, nutmeg, soy sauce, lime juice, and vegetable oil to a blender and blend until smooth, with no large chunks visible.
Prep the pork
  1. Pat the pork shoulder dry, then score the surface deeply in a crosshatch pattern so the marinade can get into the cuts.
Rub and marinate
  1. Rub the jerk marinade all over the scored pork shoulder, pressing into every cut for full coverage and a thick, speckled coating.
Marinate overnight
  1. Refrigerate the pork shoulder overnight to let the flavors penetrate; keep it covered so the surface stays moist.
Smoke the pork
  1. Preheat the smoker to 225-250°F using fruit wood so the smoke stays steady for a smoky bark.
Cook to pullable tenderness
  1. Smoke the jerk-coated pork shoulder for 6-8 hours until the internal temperature reaches 195-203°F, with a dark charred bark forming on the outside.
Rest and serve
  1. Rest the smoked pork for 30 minutes, then pull and serve while the bark stays intact and the smoke ring is visible.

Notes

Pro tip: score the pork deeply and press marinade into the cuts so the spice crust develops a more even, charred bark during the long smoke. Refrigerate leftovers in a covered container up to 3-4 days; freezer is yes (up to 2-3 months) for pulled pork reheating. For a lower-sugar option, reduce brown sugar to 2 tbsp while keeping the rest of the jerk spice mix unchanged.