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Jerk Pork Recipe


Scale

Ingredients

  • 1 Boston Butt (8lb avg – cut into 3 roasts)
  • 4oz Malcom’s Jammin’ Jerk Rub
  • 8oz Jerk Sauce (recipe below)

Jerk Sauce

  • 2 Tablespoon Butter
  • 2 Green Onions chopped fine (white parts only)
  • 2 Cloves Garlic minced
  • 1 Cup Pineapple Juice
  • ½ Cup Ketchup
  • ½ Cup Light Brown Sugar (packed)
  • ¼ Cup Honey
  • ¼ Cup Apple Cider Vinegar
  • ¼ Cup Hot Sauce (more if you like it hot)
  • ¼ Cup Worcestershire Sauce
  • Juice of 1 Lemon
  • 2 Tablespoons Malcom’s Jammin’ Jerk Seasoning
  • 1 Teaspoons Ground Black Pepper (optional)
  • 1 Scotch Bonnet or Habanero Pepper finely chopped
  • Sauté onion and garlic over medium heat. Add remaining ingredients, whisk to combine, and continue to simmer for 20 min.

Instructions

  1. Prepare Drum Smoker or any similar type smoker for indirect cooking at 275⁰. Add 2 chunks of hickory or your favorite wood to the hot coals for smoke flavor.
  2. Apply Jammin’ Jerk Rub to all sides of pork roasts.
  3. Place pork on cooking grate and smoke for 3 hours, turn each piece every hour for even color.
  4. Wrap each piece in aluminum foil and return to smoker for about 1 ½ hours or until tender. Internal temperature should be approximately 190-195 degrees.
  5. Remove from aluminum foil and glaze with Jerk Sauce. Place each roast back on smoker and glaze for 15 minutes or until sauce caramelizes.
  6. Rest the jerk pork for 10 minutes on cutting board and chop into bite size pieces. Serve with additional jerk sauce.

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