Rum Brined Smoke Roasted Jerk Pork
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I’ve been working on this recipe for a while now, almost perfect. First you brine the pork shoulder in a dark rum, salt, sugar and spice solution for 12 hours. Then left in a Jerk marinade for 6+ hours. Then smoked for 6-8 hours in the Kamado, continually mopping with marinade, rum & molasses, until probing 88°C or 190°F. Serve with Rice & Peas, Pineapple Coleslaw and a good Jerk BBQ Sauce.
A great trick I learned from my local jerk takeaway (sadly gone now) is to take all the seeds out of the bonnets for the marinade (so the meat is good for everyone) and then serve it with a range of hot sauces. So their customers could choose their own heat level.
Tangy ketchup, Hot & Sweet, Hot, and Extra Hot, is what they had.
Fancy trying this recipe with chicken? Try my Rum Brined Smoked Jerk Chicken.
6
servings30
minutes12
hours6
hours8
hours30
minutesThe pork shoulder needs to be brined in a dark rum, salt, sugar and spice solution for 12 hours.
Left in a Jerk marinade for 6 hours.
Then high smoke-roasted for 6-8 hours, continually mopping with marinade, rum & molasses, until probing 88°C or 190°F.
Serve with Rice & Peas and a good Jerk BBQ Sauce.
Keep the screen of your device on
Ingredients
1.5 Kg 1.5 Pork Sholder/Butt (bone out, skin on)
- FOR THE BRINE:
1/2 Cup 1/2 Dark Rum (like Captain Morgan’s)
3 Tbsp 3 Soy Sauce (light)
90 g 90 Flaky Sea Salt (28g)
50 g 50 Dark Brown Sugar (packed)
1-1/2 Tbsp 1-1/2 Molasses (black treacle)
1 Tbsp 1 Worcestershire Sauce
1 Tbsp 1 Fresh Ginger (minced)
1 tsp 1 Ground Allspice
1/2 tsp 1/2 Ground Cinnamon
6 cup 6 Water
- FOR THE MARINADE:
5 5 Scallions/Spring Onions
4 Cloves 4 Garlic
2 Whole 2 Scotch Bonnet
2 2 Oranges (juice)
1 1 Lime (juice)
1/2 Cup 1/2 White Vinegar
1/4 Cup 1/4 Olive Oil (light)
1/4 Cup 1/4 Soy Sauce (light)
2 Tbsp 2 Ground Allspice
1 Handful 1 Fresh Thyme (leaves and stalks)
2 Tbsp 2 Flaky Sea Salt (18.5g)
1 Tbsp 1 Dark Brown Sugar (packed)
1 Thumb 1 Fresh Ginger
1 tsp 1 Ground Black Pepper
1 tsp 1 Ground Cinnamon
1/2 Whole 1/2 Nutmeg (grated)
- FOR THE BASTING LIQUID:
1 Tbsp 1 Dark Rum (like Captain Morgan’s)
2 Tbsp 2 Molasses (Black treacle)
- FOR SMOKING:
Pimento or Apple Wood
Directions
- Place the pork in a large bowl or in a zip-lock bag or Tupperware. Combine all the brine ingredients with 6 cups water. Stir until the salt and sugar dissolve. Pour the brine over the pork. Refrigerate for 8 to 12 hours.
- For the marinade, in a blender throw the garlic, chillies, scallions, orange juice, vinegar, olive oil, soy sauce, allspice, thyme, salt, lime juice, brown sugar, ginger, pepper, cinnamon and nutmeg.
Blend to a smooth paste.
You can adjust the spice level here. If you think you would like it a little less spicy, use only half the scotch bonnet. If you would like it a lot less spicy, remove the seeds and pith from the bonnet. This will retain the wonderful citrusy flavour while eliminating most of the heat. - Take 1 cup of the marinade and stir in the extra rum and molasses, reserve for basting.
- Remove the pork from the brine and discard the brine.
Return the pork to the bag or bowl. Pour the remaining marinade over it, squeeze out any air, and seal, or cover.
Refrigerate for 6+ hours. - Set the BBQ for indirect cooking and preheat to 130°-150°C or 260°-300°F.
- Add some Pimento or Apple wood to the coals.
Remove the pork from the marinade and place on the grill.
Cook for 6-8 hours. - Baste every hour until the basting liquid has gone.
- Use an Instant Read Thermometer to check the temperature and remove when internal temperature reaches 88°C or 190°F.
Wrap in foil and a towel or set in a warm place and rest for 30+ minutes. - Slice into large cubes and serve with Rice & Peas, Pineapple Coleslaw and a good Jerk BBQ Sauce.
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