Smoked Jamaican Jerk Pork
The authentic Jamaican jerk seasoning with allspice, Scotch Bonnet and thyme gives the pork an unmistakably Caribbean aroma. Traditionally smoked over allspice wood, the complex seasoning unfolds over many hours. The result is a juicy, fiery-aromatic meat with a deep smoky note.
Ingredients(for 1 kg)
Instructions
Making Jerk Marinade and Marinating
20 minutes + 24-48 hours restProcess all marinade ingredients in a blender or mortar into a coarse paste. Score the pork in several places and generously coat with the paste, also into the cuts. Cover and marinate in the refrigerator for 24-48 hours.
Preparing the Smoker
30 minutesPreheat the smoker to 120-130 °C. Soak allspice wood chips in water for at least 30 minutes then add together with oak wood chunks to the coals. Drain the marinated meat and place in the smoker.
Slow Smoking
6-7 hoursSmoke the meat at a constant temperature and regularly add allspice chips. Check the core temperature every 2 hours and turn the meat once. Cook to a core temperature of approx. 75 °C.
Wrapping and Finishing
2-3 hoursWrap the meat in aluminum foil and continue cooking until a core temperature of 88-93 °C is reached. Then let rest for 30 minutes, slice or pull and serve with fresh spring onions.
Pro Tip
Allspice wood chips or twigs are the key to an authentic Jamaican Jerk flavor – alternatively place allspice berries directly on the coals.
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