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Flavorful Slow-Smoked Jerk Pork Shoulder Recipe with Scotch Bonnet BBQ Sauce for Easy Homemade BBQ

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A tender and juicy slow-smoked jerk pork shoulder infused with bold Caribbean spices and finished with a fiery Scotch bonnet BBQ sauce. Perfect for backyard BBQs and crowd-pleasing meals.

Ingredients

Scale
  • 5 lbs pork shoulder (bone-in, skin removed for better smoke absorption)
  • 2 tbsp brown sugar
  • 1 tbsp sea salt
  • 1 tbsp freshly ground black pepper
  • 2 tsp allspice
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 4 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 scallions, chopped
  • 1 Scotch bonnet pepper, finely chopped
  • 2 tbsp soy sauce
  • Juice of 1 lime
  • 2 tbsp vegetable oil
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tbsp molasses
  • 2 tbsp brown sugar
  • 1 Scotch bonnet pepper, finely minced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground allspice
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Prepare the jerk marinade by combining brown sugar, salt, pepper, allspice, thyme, smoked paprika, minced garlic, grated ginger, chopped scallions, Scotch bonnet pepper, soy sauce, lime juice, and vegetable oil in a bowl. Mix until it forms a thick paste (about 10 minutes).
  2. Pat the pork shoulder dry with paper towels. Rub the jerk marinade all over the pork, ensuring it covers every nook and cranny. Cover and refrigerate for at least 4 hours, ideally overnight.
  3. Set up your smoker or charcoal grill for indirect heat at 225°F (107°C). Use hardwood chips like hickory or applewood for a subtle smoky flavor.
  4. Place the pork shoulder fat side up on the smoker grate. Close the lid and smoke for 6 to 8 hours, maintaining the temperature between 225-250°F (107-121°C). Monitor internal temperature aiming for 195°F (90°C) for tender meat.
  5. While the pork smokes, combine all BBQ sauce ingredients in a saucepan over medium heat. Simmer gently for 15-20 minutes, stirring occasionally until thickened. Adjust seasoning to taste.
  6. During the last hour of smoking, brush the pork generously with the Scotch bonnet BBQ sauce every 15 minutes to build a sticky glaze.
  7. Remove the pork from the smoker once it reaches the target temperature. Wrap tightly in aluminum foil and let rest for at least 30 minutes to redistribute juices.
  8. Shred the pork shoulder using two forks and serve with additional BBQ sauce on the side.

Notes

Use a reliable meat thermometer to ensure the pork reaches 195°F for tender meat. Maintain steady smoker temperature between 225-250°F. For milder heat, remove seeds from Scotch bonnet peppers or substitute with jalapeños. The BBQ sauce can be made up to 3 days in advance and stored in the fridge. Resting the meat wrapped in foil is essential to keep it juicy. If no smoker is available, slow cook in the oven at 275°F for 5-6 hours wrapped in foil and finish under the broiler with sauce.

Nutrition

Keywords: jerk pork shoulder, slow smoked pork, Scotch bonnet BBQ sauce, backyard BBQ, Caribbean BBQ, spicy pork recipe, smoked meat

Find it online: https://lirafood.com/flavorful-slow-smoked-jerk-pork-shoulder-recipe-with-scotch-bonnet-bbq-sauce-for-easy-homemade-bbq/