Smoked Jerk Pork Shoulder

Perfectly spicy and tender jerk seasoned pork should. Smoked low and slow for 6 hours.

I love jerk seasoning. It’s perfectly spicy and oh so delicious. So much flavor packed into it that just makes my tastebuds dance. I was really craving some smoked pork, but wanted to mix it up, idea 💡 JERK! What a perfect idea, so off to the store I go to get what I need. I found Walkerswood traditional Jamaican jerk seasoning and fell in love, its the perfect authentic jerk marinade, which also saved me from having to run store to store finding all the ingredients to make my own jerk marinade. Seriously if you love jerk, try Walkerswood! So delicious, if you want to avoid to spicy they offer a Walkerswood mild version as well.

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We love pairing this jerk pork with coleslaw, mango salsa and coconut jasmine rice. Definitely the perfect pairings.

So time to get our pork ready, I like to take my pork shoulder and score it on both sides, if you have thick fat cap, you can slice some of it off. I like to keep it about 1/4 thick.

Once you have it scored, take your jerk marinade and rub it all over the pork shoulder, make sure to get it into the score marks as well so the flavor penetrates the meat nicely. Place it into a ziplock bag or large bowl cover and place in fridge for it to marinate overnight.

The next morning remove your pork from the fridge at least 45 minutes before you want to start the smoker, so that it gets up to room temperature.

While pork is coming to temp, you can start prepping your smoker depending on the type of smoker you have. We prep our wood chunks and all that so when it’s time to stick the pork in, the smoker is ready to go. For wood chunks and cooking pork, we like to use apple wood. We are looking for a temp of 225-250 for the smoker.

When pork is at temp and smoker is ready to go, place pork on top rack. We use a digital meat thermometer to keep track of our pork throughout the day.

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When your pork reaches 165 degrees, remove from smoker and wrap in foil. Crank the heat up in the smoker, to 300 degrees, place foil wrapped pork back into the smoker, still with the thermometer inserted and allow pork to come up to 195 degrees.

Remove from heat, and let pork rest for an hour, still wrapped in the foil to keep the heat and juices in.

Now we are going to slice that beauty you worked so hard on and serve.

Smoked Jerk Pork Shoulder

Bone in pork shoulder, scored and rubbed down in jerk marinade and smoked to perfection.
Course Main Dish
Keyword jerk, Pork, smoker
Prep Time 15 minutes
Cook Time 6 hours
Marinade Time 1 day
Servings 8
Calories 210kcal
Author chericeperkins


  • Smoker


  • 5 lbs Bone in pork shoulder scored
  • 10 oz Walkerswood Jamaican jerk seasoning hot & spicy


  • Score your pork shoulder and rub down with walkerswood jerk seasoning. Place into large bowler ziplock bag, cover and allow to marinate in fridge overnight.
  • Take pork out of fridge and allow to rest to get up to room temperature.
  • Meanwhile, prep your smoker to 225-250.
  • When pork is ready, place on top rack in smoker
  • Smoke until internal temp is around 165.
  • Wrap in foil, rise smoker temp to 300, and allow pork to reach 195
  • Remove from heat and allow to rest in foil for an hour.
  • Slice and serve.