Weber kettle smoked - Jerk Pork Recipe with Walkerswood Jamaican Jerk Seasoning

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner, while pork loin is more budget-friendly.

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeños

Habaneros provide similar heat, while jalapeños are milder and more accessible.

Wash the pork shoulder thoroughly, especially around the bone to remove any gristle pieces.

Cover the pork shoulder with molasses, just enough to coat it.

Add Walkerswood jerk seasoning, using nearly half the bottle, and mix it in thoroughly.

Place the seasoned pork in a Ziploc bag and marinate in the refrigerator for 1-2 days.

Prepare the grill for smoking by starting a fire on one side using charcoal and apple wood chunks.

Close the grill to allow it to reach temperature, keeping the bottom vent open.

Prepare a jerk barbecue sauce by mixing about 1.5 cups of barbecue sauce with 2 tablespoons of jerk seasoning, and place it on the grill to smoke.

After about 45 minutes of smoking, check the pork's internal temperature, aiming for around 160°F (71°C).

Grill the pork shoulder over direct heat, flipping it to ensure even cooking and browning.

Once the pork reaches the target temperature, remove it from the grill and chop it up.

Mix the chopped pork with the jerk barbecue sauce before serving it on sandwiches with lettuce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary