Smoked Jerk Pork Shoulder

Are you ready to tantalize your taste buds with a dish that is equal parts smoky and spicy? Look no further than our recipe for Smoked Jerk Pork Shoulder. This flavorful and aromatic dish will transport you to the Caribbean with its bold spices and tender meat. Perfect for a gathering with family or friends, this dish is sure to impress. Let’s dive into the details of this mouthwatering recipe that will become a regular on your menu rotation.

Smoked Jerk Pork Shoulder

Ingredients:
– 1 pork shoulder, approximately 5-6 pounds
– 1/4 cup soy sauce
– 1/4 cup olive oil
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 2 tablespoons Worcestershire sauce
– 1 tablespoon dried thyme
– 1 tablespoon ground allspice
– 1 tablespoon smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 2 teaspoons ground cinnamon
– 2 teaspoons cayenne pepper (adjust to taste for spiciness)
– Salt and pepper to taste

Instructions:
1. In a bowl, combine the soy sauce, olive oil, brown sugar, apple cider vinegar, Worcestershire sauce, thyme, allspice, smoked paprika, garlic powder, onion powder, cinnamon, cayenne pepper, salt, and pepper. This mixture will become your flavorful jerk marinade.

2. Place the pork shoulder in a large resealable bag or a shallow dish suitable for marinating. Pour the jerk marinade over the meat, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This step allows the flavors to penetrate the meat thoroughly.

3. Preheat your smoker or grill to 250°F (120°C). If using a grill, set it up for indirect cooking.

4. Remove the pork shoulder from the marinade and let any excess marinade drip off. Reserve the marinade for basting later.

5. Place the pork shoulder on the smoker or grill and let it cook low and slow for 6-8 hours, or until the internal temperature reaches 195-200°F (90-93°C). Every hour or so, baste the pork with the reserved marinade to keep it moist and enhance the flavor.

6. Once the pork is done, remove it from the smoker or grill and let it rest for about 20-30 minutes before slicing or shredding. This resting period allows the juices to redistribute, resulting in a moist and flavorful dish.

7. Serve the smoked jerk pork shoulder hot with your favorite sides such as rice and peas, fried plantains, or a refreshing coleslaw. Enjoy the smoky aroma and the burst of spices in every tender bite.

Savor the island flavors of the Caribbean with this Smoked Jerk Pork Shoulder recipe. Whether you’re hosting a summer cookout or simply craving a taste of tropical paradise, this dish is sure to be a hit. Don’t be surprised when your guests ask for seconds – it’s that delicious! So fire up your smoker or grill and get ready to experience a culinary adventure right in your own backyard.