Caribbean Jerk Smoked Pork Shoulder is a celebration of bold, aromatic island flavors. This succulent pork shoulder is marinated overnight in a deeply spiced jerk blend, featuring allspice, thyme, citrus, and the fiery heat of Scotch bonnet peppers. Slowly smoked over hickory and fruitwood, the result is a tender, fall-apart roast packed with smoky, spicy, and slightly sweet notes—a perfect centerpiece for summer cookouts, weekend feasts, or Caribbean-inspired gatherings.

Why You’ll Love This Recipe

Authentic jerk flavor with the perfect balance of heat, sweetness, and smokiness
Slow-smoked for maximum tenderness and juicy texture
Deeply marinated for bold flavor in every bite
Great for entertaining or meal prep—feeds a crowd
Versatile serving options: over rice, in tacos, or with plantains
Uses simple, whole ingredients to create traditional Caribbean flavor
Works well with both bone-in and boneless pork shoulder
Can be made spicier or milder to suit your taste
Incredible aroma from the smoker and marinade spices
A true showstopper for BBQ season or holiday cookouts

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

pork shoulder (bone-in or boneless)
allspice
ground thyme
ground cinnamon
smoked paprika
brown sugar
ground nutmeg
kosher salt
black pepper
cayenne pepper (optional)
onion, roughly chopped
garlic cloves
scallions
Scotch bonnet or habanero pepper (seeded if preferred)
orange juice
soy sauce
olive oil
lime juice
apple cider vinegar

directions

In a food processor or blender, combine all the ingredients except the pork shoulder. Blend until a thick, smooth jerk marinade forms.
Pat the pork shoulder dry with paper towels. Place it in a large bowl or resealable bag and pour the marinade over it, making sure the pork is well coated on all sides.
Cover and refrigerate the marinated pork for at least 8 hours, preferably overnight, to let the flavors deeply penetrate.
Remove the pork from the fridge about 30 minutes before cooking to come to room temperature.
Preheat your smoker to 250°F (120°C). Use a combination of hickory and fruitwood chips (such as apple or cherry) for a balanced, smoky flavor.
Place the pork shoulder directly on the smoker grates. Close the lid and smoke for 6–8 hours, or until the internal temperature reaches 195–205°F (90–96°C).
Optional: Wrap the pork in foil once it reaches 165°F to retain moisture during the final hours of smoking.
Once done, remove the pork from the smoker and let it rest, covered loosely with foil, for at least 30 minutes before slicing or shredding.
Serve with lime wedges and optional sides like grilled pineapple, rice and beans, or slaw.

Servings and timing

Servings: 8
Prep time: 20 minutes
Marinating time: 8 hours
Smoking time: 7 hours
Total time: ~15 hours
Calories: Approximately 430 kcal per serving

Variations

Milder Heat: Use half a Scotch bonnet or substitute with jalapeño for less heat.
Sweeter Finish: Add a tablespoon of pineapple juice or molasses to the marinade.
Grilled Version: If you don’t have a smoker, slow roast in the oven at 300°F (150°C) for 5–6 hours, then finish on the grill for a smoky touch.
Boneless Option: Use a boneless pork shoulder for easier slicing and faster marinating.
Charcoal Smoke: Add soaked wood chunks to a charcoal grill for similar flavor if no smoker is available.
Dry Rub Only: Skip the wet marinade and use a jerk dry rub for a simpler prep.
Rum Twist: Add 1 tbsp of dark rum to the marinade for a deeper Caribbean flair.
Pulled Pork Style: Shred the meat and serve on buns with tropical slaw.
Taco Ready: Use the shredded pork for jerk tacos with mango salsa and pickled onions.
Leftover Magic: Use leftovers in sandwiches, quesadillas, or over salads.

storage/reheating

Store leftover jerk pork in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in sealed freezer bags for up to 2 months. Reheat gently in a covered pan with a splash of orange juice or water to keep it moist, or in the oven at 325°F (160°C) until warmed through.

FAQs

What makes jerk seasoning unique?

Jerk seasoning combines aromatic spices like allspice, thyme, cinnamon, and nutmeg with heat from Scotch bonnet peppers and a citrus base for a bold, sweet-spicy flavor.

Can I use pork loin or another cut?

Pork shoulder is ideal for slow smoking due to its fat content. Leaner cuts like loin may dry out, but can work with careful temperature control.

Do I need a smoker?

A smoker gives the best results, but you can bake the pork low and slow in the oven, finishing with a high-heat broil or grill for added flavor.

Is Scotch bonnet essential?

It’s traditional and brings authentic heat and flavor. Habaneros are a common substitute, or milder peppers can be used for less heat.

Can I marinate longer than overnight?

Yes, up to 24 hours. Beyond that, the acidity may start breaking down the meat too much.

Can I use a store-bought jerk marinade?

Yes, though making your own allows for fresher flavor and better control of heat and sweetness.

Why wrap the pork in foil?

Wrapping locks in moisture and helps the meat cook more evenly during the final stages of smoking.

What’s the best wood for smoking jerk pork?

A mix of hickory for depth and apple or cherry for sweetness complements jerk flavors beautifully.

Should I rest the pork after smoking?

Yes. Resting allows juices to redistribute, making the pork more tender and easier to slice or shred.

What sides go well with jerk pork?

Try rice and peas, grilled pineapple, Caribbean slaw, fried plantains, or coconut rice.

Conclusion

Caribbean Jerk Smoked Pork Shoulder is a masterclass in bold, slow-cooked flavor. With its deeply spiced marinade, tender texture, and hint of island smoke, it’s a centerpiece that brings warmth, character, and culinary tradition to your table. Whether served at a backyard cookout or a festive gathering, this dish promises to impress with every smoky, juicy bite.