Smoked Jerk Pork Shoulder
Bone in pork shoulder, scored and rubbed down in jerk marinade and smoked to perfection.
- 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.