Caribbean Jerk Smoked Pork
Inside: How to make Jamaican jerk pork with only 2 ingredients and the easy smoking method that makes it so good.
If you’re a fan of Jamaican jerk pork with its assaulting hit of bold, fiery flavors, look no further than this Caribbean Jerk Smoked Pork. I use a cheater’s method for my Jamaican Jerk seasoning, and after you try it, I guarantee there’s no going back. This jerk pork recipe is truly easy to make, and it’s always a winner. Plus, there’s only two ingredients — you heard me.
Jamaican Jerk Seasoning
Ok, let’s discuss the elephant in the room. My cheater’s Jamaican jerk seasoning. It’s Walker’s Wood. I know. I’m a food blogger — shouldn’t I make my own from scratch with 30 individual, hand-picked spices?
Well, I could. But I honestly don’t think it’s worth the laundry list of ingredients when there IS an authentic Caribbean jerk paste that comes in a bottle and costs about $3-4.
Come on. I just saved you $40 in ingredients, a teary-eyed hour of chopping and processing, and it will still taste as authentic as if you were at a Jamaican grill. Plus, no one has to know…
Some people won’t read that part. They’ll dive past my reasoned explanation, leave a 1-star rating and comment like this prince who says:
“So you are able to spread a jar of premade jerk spice on a pork shoulder and throw it in the smoker. Wow. A 1 for effort. Make your own jerk seasoning!“
Chuckle. 🤭
Inspired by
Besides, my friend and restauranteur, Joe Cascio of Square One Fish Company, turned me on to Walker’s Wood Jamaican Jerk Seasoning about 25 years ago. He uses it when entertaining friends — because it has a deeply authentic flavor and doesn’t pussy-foot around with spice and heat. It’s in there, baby!
Jerk Pork Recipe
This Jamaican jerk pork takes two days to make but doesn’t require much hand-holding and tending. The first day, you butterfly the pork shoulder and rub it liberally with the Caribbean jerk sauce, then let it rest overnight. You want the flavors to really penetrate the pork, and an overnight soak will do the trick.
Marinating Jamaican Jerk Pork
- Trim the excess fat cap from the pork shoulder and discard.
- Butterfly your pork shoulder so it lays flat and is about 2” thick (you can ask your butcher to do this for you). Or butterfly it yourself:
- Make a cut in the side of the ham to the bone, holding the knife parallel to the cutting board.
- Cut first on one side of the bone and then on the other, using the tip of your very sharp knife to make small, hash cuts around the bone until you can remove the bone altogether.
- Cut through the thick part of the shoulder almost to the edge and unfold it to have a broad, flat slab of meat.
- Make a series of small holes (about ½” deep and wide in the meat, about 2” apart. (Jamaicans call this “jooking” the meat, and it allows the Caribbean jerk to penetrate the meat)
- Liberally rub the meat with the jerk paste and poke it into all of the slits you made earlier.
- Cover and refrigerate overnight.
Pro-Tip:
- Wear rubber gloves to massage the Jamaican jerk seasoning into the meat. This rub contains habanero peppers, and if you have any knicks or cuts on your hands, they will end up feeling like they’re on fire. Heck, even if you’re blemish-free, you don’t want the oils from the rub on your hands—they can easily transfer to your face or (heaven forbid) your eyes if you rub them. That would be bad.
Soaking Wood Chips For Caribbean Jerk Smoked Pork
An hour before you start cooking, remove the meat from the refrigerator to come to room temperature and soak your wood chips. I like hickory chips for this and you can soak them in water, but my husband, Scott prefers a mixture of water and half a beer. The remainder of the beer, he considers his spoils…
Smoking Jamaican Jerk Pork
- Place the soaked wood chips in a smoking box or create smoking pouches by piling ⅓ of the drained smoking chips in the center of a 12” piece of tin foil. Seal the packet by folding over the top and creasing the foil. Fold the ends up. Use a sharp knife to poke holes all over the packet. Make 2 additional smoking packets the same way.
- For the first half of this process, you’ll use an indirect cooking method. That means the heating elements and wood chips are on one side of the grill, and the Jamaican jerk pork is on the other side.
- Set the foil packets on one side of the grill, directly on the heating elements or charcoal briquets but under the grill grates. Cover the grill and heat it on high until the packets smoke. Reduce the heat to medium and place the pork on the grill opposite the wood chips so that it does not get any direct heat.
- Smoke the pork for about an hour, keeping the grill temperature between 350°-375°.
Finish Pork Shoulder Over Direct Heat
- For the last 15-20 minutes of cooking, move the pork over the heating elements and keep it at about 400°-450°, with the lid closed most of the time, so you don’t lose the heat. Watch for flare-ups, though.
- The meat is ready at about 185°- 195° internal temperature.
How To Know When The Meat Is Ready
I recommend a good instant-read thermometer for this — and my favorite is the Thermoworks Thermapen One. It’s not cheap, but this is the Cadillac of meat thermometers and probably is the only one you’ll EVER need. Here’s why:
- 2-3 second readings!
- Foldaway thermocouple probe.
- Patented auto-rotating display.
- Use in either hand.
- Motion-sensing sleep & wake mode.
- Intelligent backlight.
- Waterproof to IP67.
- 3,000-hour battery life.
- Takes a AAA Battery — not one of those weird, impossible-to-find custom sizes.
- Display temps in °C or °F.
I’m an affiliate for Thermoworks because I believe in their products. If you’re in the market for a good instant read, check out this link for special offers and deal (you won’t pay any more for the product and I’ll make a few dollars for another pound of hamburger for the grill).
So let’s talk about this Caribbean Jerk Smoked Pork. Just look at that burnished bark. Isn’t it a thing of beauty? By the way, if you happen to swipe your finger through that glorious essence — you will feel the burn. This is serious Jamaican jerk seasoning.
I know it’s tough, but you must allow the pork to rest for ten or fifteen minutes before slicing into it so the juices can redistribute throughout the shoulder.
Don’t worry; your restraint will pay off. The smoked pork will be juicy and tender, and you’ll get that nice hickory smoke flavor.
But let’s be real. That Jamaican Jerk Seasoning is what takes it up a notch. The crispy bits of bark on the exterior are meaty, unctuous and fiery, all in the same bite.
Check out that subtle pink smoke ring around the edge of the Caribbean Jerk Smoked Pork. That’s how you know it’s legit. Some people like to cut their pork into chunks, but we prefer thin slices. The meat’s interior is juicy and tender, and the exterior is where all that Caribbean jerk lies. So, while you’ll get the heat, it’s not overwhelming.
You could just carve it up and serve it with your favorite sides, but honestly, to me, a sandwich is where it’s at. Piled on a bun (preferably a brioche hamburger bun or those tasty Hawaiian rolls) with a scoop of soothing, crunchy coleslaw that marries so well with the unctuous pork. Of course, you’ll want a cold beer to wash it down, and I’d be remiss if I didn’t pair it with the classic Jamaican brew, Red Stripe.
What To Serve with Jamaican Jerk Pork:
- Brussel Fennel Apple Slaw
- Loaded Potato Salad with Bacon and Egg
- Classic Southern Coleslaw
- Grilled Vegetables with Feta and Farro
- Grilled Summer Salad with Lime Dressing
- Fruity Tropical Planter’s Punch
Other Caribbean Jerk Recipes:
- Slow Cooker Jerk Pork
- Jerk Chicken Recipe with Sweet Curry Sauce
More Pork Recipes:
Jerked Smoked Pork
INGREDIENTS:
- 5 pound boston butt aka pork shoulder
- 10 ounces Walker’s Wood Jamaican Jerk Seasoning (1 jar)
For smoking
- hickory chips
- 12 ounces beer optional
- grill set up for direct and indirect cooking
To serve
- soft hamburger rolls we like Martin’s potato rolls
- coleslaw
DIRECTIONS:
- At least 8-10 hours before cooking or preferably the night before, trim some of the fat cap off of the pork. Butterfly the pork so that it’s in an even layer about 1-2 inches thick. With a sharp knife, poke holes about 1/2″ deep all over the pork.
- Spread 1/2 the jar of jerk seasoning over the pork, pressing into the crannies. Flip pork and rub the remaining jerk seasoning into the pork. Place pork in a glass bowl, cover with plastic wrap and refrigerate for at least 8-10 hours, or overnight.
- 1 hour before cooking, soak your wood chips. Place 2-3 cups of hickory chips in a bowl cover with water or half water/half beer. (Scott uses half a bottle of beer and half water to soak the chips. The remainder of the beer, he considers his spoils.)
- Create smoking pouches: Pile 1/3 of drained smoking chips in the center of a 12″ piece of aluminum foil. Seal the packet by folding over the top and creasing the foil, then fold the ends up. Poke several holes in the packet. Make 2 additional smoking packets using the same technique.
- Set the foil packets on one side of the grill, directly on the elements (below the grates). Heat the grill on high until packets begin to smoke. Reduce heat to medium and place the pork on the grill opposite the wood chips – so that it’s not getting direct heat.
- Smoke the pork for an hour, keeping the temperature between 350-375 degrees. For the last 15-20 minutes of cooking, move the pork directly over the flame at 375-400 degrees. Try to keep the lid closed most of the time, so you don’t lose heat, but watch for flare ups. When meat is done (measured at about 185-190 degrees with a meat thermometer, remove to a platter, tent it with tin foil and let it rest for 10 minutes.
- To serve, slice pork thinly across the grain. Pile high onto rolls with coleslaw.
RECIPE VIDEO:
NUTRITION:
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Hello Lisa
Any recommendations for how I could cook it in the oven, for one who does not have a smoker? Would I use a dutch oven pot, or roast in a pan covered?
Thanks
Without a grill, you won’t get the kiss of smoke or the charred crust on the shoulder, however, you can cook the meat in a Dutch oven at 300° for 1 1/2 to 2 hours, until it’s cooked through – note, it won’t be fork tender, but it’s meant to be a sliced pork, not a pulled pork. To create a crust, heat a cast iron skillet or clean Dutch oven in a hot oven (425-450°). Once it’s hot spray it with vegetable spray and add the meat to sear, Cook it for 3-4 minutes, flip it and sear the other side. Let the meat rest before slicing.
I tried the recipe. Flavor came out nice. I have a Jamaican friend I shared the finished product with. He loved it!
This is truly outstanding. Thanks so much for saving me the hassle of making a jerk seasoning – the Walker’s Wood is so good I bought several jars to have on hand. Trying your crock pot version next.
I used 5oz – Mild Walkerswood and 5oz – Hot & Spicy Walkerswood. Smoked for 6hrs @ 225. Moved to oven and finished it @ 250 till it hit 205 internal temp. IMO, it’s the best pulled pork I’ve made, and I do like spicy jerk food.
Made this tonight and it was awesome!
We loved this jerked pork. The flavors are amazing with a nice smoky finish.
Okay this was incredible! Will most defiantly do again, thank you for the recipe.
I’ve made it a few times and eaten it as soon as the rest period was done. This time I’ve got to make it about a day and 1/2 ahead of time. Any hints on keeping then reheating? Thanks!!
To reheat the smoked pork, wrap it loosely in foil and heat it in a low oven (about 300-325°F) until it’s warmed. It could take 8-10 minutes or 20 depending on how much meat you’re reheating.
We make this recipe at least once or twice a season. It’s so good. I like it with a bit of bbq sauce – not usual, but really tasty.
Great recipe, but it took 3 hours (1 hour over direct heat) and not 1 hour total to reach ~200F. Maybe if it was butterflied thinner.
Your pork looks great. Walkerswood is fantastic. Even some jerk stands in Jamaica use it.. but they also exclusively use pimento wood. It is what gives jerk that authentic taste. You can buy it online. And a tip: it don’t take much.. just a couple wood chips does the trick.
Thanks for the tip! Will look for pimento wood!
Can I make this on a pellet smoker? What temperature and for how long?
Thanks, Jeff
Butterfly the pork shoulder open so it lays flat — and is about 2-2 1/2″ thick. We smoke the pork for about an hour at 350-375° and then move it to direct heat grilling for an additional 15-20 minutes. If you don’t have the ability to grill directly, smoke the pork until it has an internal temperature between 185°-195°. Hope that helps.
Smoked this in my Pit Boss cabinet smoker for 4 hours on 200 degrees, then transferred it to my Weber grill for a great sear, wrapped in butcher paper for 1/2 hour, turned out fantastic!
So glad you enjoyed it! The cabinet smoker sounds like a toy we need to get!
This is very good. Want an upgrade though? Although I like Walkers Wood and use it at times IF you can find Spur Tree jerk seasoning/rub get it. Trust me on this mon…
I will look for it!
I have a friend who LOVES jerked smoked pork but always struggles to make it – I am sending this to her right now! Love the detailed instructions and tips, I’m sure she will appreciate them.
Thank you Sapana, I hope she enjoys it as much as we do.
I love spicy stuff and I am a fan of Walker’s Wood too! I use it on fish, potatoes, chicken, and beef. Great idea to use it in pork too. That pork looks lovely and then smoked with those cool foil packets it is a great idea. I need to make this pork this weekend so hungry!
Isn’t Walker’s Wood the BEST?!! I’m a devotee!
This looks amazing!!!!!!!!! Can’t wait to try it on our Big Green Egg!
It would be awesome on that!
This looks absolutely delicious! I’ve never had anything like this before. I’m excited to try it.
It’s worth it, Andrea!
As Guy Fieri would say, ‘this is money’. It is so easy to make and the flavors are incredible. We have been making this for years and it never fails to please a crowd.
I can’t believe I’ve never had jerk smoked pork! It sounds absolutely delicious, especially with that slaw and a Hawaiian bun. Love that it doesn’t need to be tended to all day on the grill as well. I am definitely saving this for next summer’s barbecues!
Jerk anything is the way to my family’s hearts! We don’t have a smoker is there any way to do it in the oven???
Do you have a grill? (Charcoal or gas)? I didn’t use a smoker to make this, but I did use wood chips (that I soaked in water for about 45 minutes to an hour).
You can create the wood smoke by making a foil packet filled with the wood chips and poking holes all over it with a skewer or knife. Put the packet directly on the grills flavor bars (gas) or charcoal briquettes (fire) until they start to emit smoke, then add the pork shoulder.
It gives just a kiss of smoke flavor, but the meat is actually grilled. Note, this isn’t a pulled pork, it’s meant to be sliced because it doesn’t cook low and slow for hours…
Alternatively you could just cook the roast in the oven at 300°F for about 35-40 minutes per pound. Once it’s cooked through remove it from the oven and tent to rest, then crank up the heat to 450°. When it comes to temperature, return the meat to the oven for about 10 minutes to help it develop a crust.
Lisa..
Awesome you answered so promptly and so helpful! We are making it this weekend and will post photos!
Thank you again…5 forks up
Soaked chips do not give off smoke. They will steam until dry when they will ignite and start to smoke. Check out the science on AmazingRibs.com, and the myth of soaking chips will be debunked.