Caribbean Jerk-Style Smoked Pork

Name: Karibisches Jerk-Style Geräuchertes Schwein
Total time: 10 h
Ingredients: 10 g Scotch-Bonnet-Chili (entkernt); 8 g Piment, gemahlen; 10 g Frischer Thymian; 18 g Salz; 20 g Brauner Zucker; 12 g Knoblauch, gehackt; 20 ml Limettensaft; 3 g Zimt, gemahlen

SmokingPorkHot SmokingHard10-14 hrs93-96 °C120-135 °CHickory + Guava

This recipe captures the fiery spice of Jamaican jerk cuisine and translates it into slow hot smoking. Scotch bonnet chilies, allspice, and thyme give the meat an explosive flavor balance of heat, warmth, and herbal spice. The result is deeply aromatic, tenderly shredded meat with Caribbean fire.

Ingredients(for 1 kg)

Scotch bonnet chili (deseeded)10 g

Allspice, ground8 g

Fresh thyme10 g

Salt18 g

Brown sugar20 g

Garlic, minced12 g

Lime juice20 ml

Cinnamon, ground3 g

Instructions

Jerk paste & marinating

24-48 hours

Blend all ingredients into a paste. Pierce pork shoulder multiple times, massage paste in deeply, and marinate for 24-48 hours in the refrigerator.

Preparation & Preheating

45 minutes

Allow meat to come to room temperature. Preheat smoker to 120-135 °C with hickory and guava wood.

Smoking

10-14 hours

Smoke pork shoulder until internal temperature reaches 93-96 °C. After 6 hours, spritz every 2 hours with a 1:1 apple cider vinegar and water mixture.

Wrapping & Continued Smoking

2-3 hours

At internal temperature of 74 °C, wrap in butcher paper and continue smoking to 93-96 °C. Then rest in a cooler box for 30 minutes.

Pulling & Serving

15 minutes

Remove meat from paper and pull apart using two forks. Drizzle with fresh lime juice and serve immediately.

Pro Tip

Scotch bonnet chilies are extremely hot – always wear gloves when handling and avoid contact with eyes and mucous membranes.

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