Servings: 6 to 8
This juicy, flavorful pork takes time—a few hours to brine, overnight to marinate, and 7 or 8 hours to smoke. It’s mostly hands off, and well worth it. In Jamaica, this is street food that’s eaten with rice and peas, grilled corn, or fried cornbread called festival.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a large measuring cup, combine all the brine ingredients with 3-1/2 cups water. Stir until the salt and sugar dissolve.
Pour the brine into the bag with the pork, squeeze out any air, and seal, or cover with plastic wrap. Refrigerate for at least 2 and up to 6 hours.
Stir the rum and molasses into 1 cup of the mixture and reserve for basting.
Remove the pork from the brine and pat dry. Discard the brine.
Use a fork or the tip of a sharp knife to poke holes all over the pork. Return to the bag or bowl. Pour the remaining marinade over the pork, squeeze out any air, and seal, or cover with plastic wrap. Refrigerate for at least 8 and up to 24 hours.
Prepare a grill for indirect cooking over medium-low heat (300°F to 325°F) following the directions below.
Remove the pork from the marinade and place on the cool side of the grill, fat side up. Cover the grill and cook for 2 hours.
Using a silicone brush, baste the pork with the reserved basting liquid every 30 minutes until it’s used up. Continue cooking until tender when pierced with a fork and an instant-read thermometer registers 190°F in the center, another 5 to 6 hours, checking the temperature on the grill.
Transfer the pork to a cutting board. Let it rest until cool enough to handle. Remove teh pork from teh bone, cut into 2-inch chunks, and serve.
This recipe was AMAZING.
First of all, ignore the review below that says it was the worst. The person clearly did not follow the instructions. They brined it overnight, which is WRONG. You're supposed to brine it for up to 6 hours then MARINATE IT over night.
So if you know how to read simple instructions and follow them, you can make this recipe and the results will be absolutely stellar.
I cooked it on a gas grill with a small packet of smoking wood chunks and the flavor was exceptional.
Make it with the rice and peas, serve with grilled corn.
About the worst Jerk Pork I have tried. Against my better judgement, I followed the recipe and brined the pork overnight (a major mistake). The result was so salty as to be almost inedible. Pork shoulder is probably not the best cut for this. Without the brine it probably would have been OK. The marinade was standard for Jerk.
Excellent recipe. This came out perfect: smokey, spicy and oh so tender. This rivaled my best Carolina bbq pork shoulder. The Jamaican Peas and Rice were a perfect accompaniment.
Made it for the first time last night after seeing it in this month's magazine. Very good on our Big Green Egg. Took at little longer than the recipe called for but we did have a bigger shoulder than the recipe calls for. Definite keeper. Also great for leftovers.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?