Jerk Pulled Pork Ideas?

[SmokinVOLfan]

We have an authentic Jamaican restaurant in town and they make some of the best jerk pulled pork and ribs I have had. I am thinking of smoking a boston butt this weekend and thought about putting a jerk twist on it.

Does anyone have any ideas or recipes they would like to share?

Just do a simple jerk rub on the outside?
Inject it and if so with what?
Rub the outside with walkerswood maybe?
Brine in juice?(Worried out acidic mushy meat)

I would just be worried that a simple rub on the outside would not give it the flavor throughout the meat. When I do my regular pulled pork I usually inject it with apple juice and it always turn out great.

Thanks for the ideas and thoughts!

 

[AllAces]

The Jamaican pork I've had on several occasions was simply marinated overnight in the spice blend.

Restaurants usually keeps this type Jamaican recipe simple - an easily repeatable spice rub and marinate and cooking instructions.

Also, it doesn't hurt to go to the restaurant owner/chef and ask how he makes his pork.

 

[erazz]

We have an authentic Jamaican restaurant in town and they make some of the best jerk pulled pork and ribs I have had. I am thinking of smoking a boston butt this weekend and thought about putting a jerk twist on it.

Does anyone have any ideas or recipes they would like to share?

Just do a simple jerk rub on the outside?
Inject it and if so with what?
Rub the outside with walkerswood maybe?
Brine in juice?(Worried out acidic mushy meat)

I would just be worried that a simple rub on the outside would not give it the flavor throughout the meat. When I do my regular pulled pork I usually inject it with apple juice and it always turn out great.

Thanks for the ideas and thoughts!

You could try a wet marinade injection. Find a good dry rub recipe, your main spices are cinnamon, all spice, nutmeg and thyme (throw in some onion powder, garlic powder, paprika, whatever else you want). For the wet part use orange juice, lime juice, soy sauce, white vinegar and vegetable oil. Add in there green onion, white onion and scotch bonnet. Put it all together and puree it, maybe boil it down to reduce it. I use this for chicken thighs, where i marinate it, then boil the marinade for 10 minute and hit it with the immersion blender and then baste the chicken as it cooks. Really good for chicken, and i'll now probably try it for this!

Sorry, dont have ratios, at work

 

[SmokinVOLfan]

Thanks for the input!

Im thinking I might do a wet marinade injection like you noted above and do an overnight rub in walkerwood before I toss it in the smoker.

Do you think It would be beneficial to butterfly the pork butt and rub some of the walkerwood down in the middle and tie it back up with butchers twine to give it more flavor? Or would it make a difference? Just a random idea.

 

[amlong88]

Definitely tuning into this to see how it turns out.

 

[olesmoky]

your avatar is outstanding, go vols!

 

[SmokinVOLfan]

your avatar is outstanding, go vols!

Thank you Go Vols! Hey maybe we will win more than 4 games this year! At least they got that clown Butch Jones out of there

 

[zwiller]

You basically answered your own question, (butterfly?), but yes, according my Jerk book and research, traditionally, they break down the butt up into smaller chunks. Aids in spice rub penetration, bark, etc.