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Caribbean Jerk Smoked Pork

Caribbean Jerk Smoked Pork

Seasoned with a spicy jerk marinade and lightly smoked on your grill, this Jerk Pork is head and shoulders above the rest. The secret is in the marinade.

Ready in: 1one half hours plus 10one half hours marinating

Serves: 12

Complexity: very-easy

kcal: 352

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2 kg pork shoulder
1 shaker Marlaina's Kitchen Jerk Seasoning
Sally's coleslaw


At least 8-10 hours before cooking or preferably the night before, trim some of the fat cap off of the pork. Butterfly the pork so that it's in an even layer about 5 cm thick. With a sharp knife, poke holes about 1 cm deep all over the pork.
Spread SIDS SMOKEY GARLIC SAUCE all over 1 side of the pork followed by ½ the jar of Marlaina's Kitchen Jerk Seasoning.
Flip pork and spread SIDS SMOKEY GARLIC SAUCE all over other side and rub the remaining jerk seasoning into the pork.
Place pork in a glass bowl, cover with plastic wrap and refrigerate for at least 8-10 hours, or overnight.
Cook the pork for an hour, keeping the temperature between 175-190°C. For the last 15-20 minutes of cooking, move the pork directly over the flame at 190-205°C. Try to keep the lid closed most of the time, so you don't lose heat, but watch for flare ups. When meat is done, (measured at about 84-88°C with a meat thermometer) remove to a platter, tent it with tin foil and let it rest for 10 minutes.
To serve, slice pork thinly across the grain. Pile high onto baps with coleslaw.