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.