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Caribbean Jerk Smoked Pork

Caribbean jerk smoked pork with a smoky, charred bark and a visible spice crust—perfect for Caribbean BBQ pulled pork. The pork shoulder is marinated overnight, smoked low and slow to 195–203°F, then pulled for tender, flavorful bites.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and marinade
  • 7 lb pork shoulder Use 6–8 lb for a full smoker load.
  • 6 green onions Chopped.
  • 4 scotch bonnet peppers Seeded.
  • 6 garlic Cloves.
  • 3 tbsp fresh thyme 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.
Prepare and marinate the pork
  1. Score pork shoulder deeply in a crisscross pattern so the marinade can get into the cuts.
  2. Rub the jerk marinade all over pork shoulder, pressing it into the scored cuts to form an even spice coating.
  3. Marinate the pork shoulder overnight in the refrigerator so the flavors soak in.
Smoke the pork
  1. Prepare smoker to 225-250°F with fruit wood for smoky Caribbean flavor.
  2. Smoke pork shoulder for 6-8 hours until the internal temperature reaches 195-203°F, watching for a dark charred bark as it cooks.
  3. Let smoked pork rest for 30 minutes so juices redistribute before pulling.
Pull and serve
  1. Pull the pork shoulder into shredded pieces while warm, aiming to keep the smoky bark attached to some strands for texture.
  2. Serve the pulled jerk pork with your preferred island sides, ensuring the spice crust and smoke ring are visible.

Notes

Pro tip: aim for a consistent smoker temp (225–250°F) and don’t open the lid often—stability helps you get that charred bark and a clear smoke ring. Refrigerate leftovers in a sealed container for up to 4 days; freeze pulled pork for up to 3 months. For a lower-heat option, use fewer scotch bonnet peppers (or replace part with milder hot peppers) while keeping the same spice profile.