Island-Spiced Pulled Pork Shoulder

In a food processor, blend the 5 whole scotch bonnet peppers, 1 bunch of scallions, 8 garlic cloves, 2 inches of ginger, 3 tbsp ground allspice, 2 tbsp fresh thyme, 2 tbsp brown sugar, 1 tbsp black pepper, 1 tsp cinnamon, 1 tsp nutmeg, 3 tbsp soy sauce, 3 tbsp lime juice, 0.25 cup vegetable oil, and 1 tbsp salt. Pulse until the mixture forms a coarse, wet paste. This paste introduces the holy trinity of Jamaican flavor—heat, allspice, and scallion—while the acid in the lime begins to penetrate the muscle fibers.

Using a sharp knife, score the fat cap of the 8 lb bone-in pork shoulder in a 1-inch crosshatch pattern. Rub the jerk paste aggressively over every square inch of the meat, forcing the aromatics deep into the scored fat and any natural crevices. Seal the pork in a large vacuum bag or heavy-duty plastic wrap to ensure maximum contact between the spice enzymes and the protein. Refrigerate for at least 12 hours, but no more than 24 hours to avoid a mushy surface texture.

Preheat your smoker to a stable 250°F. If you have access to pimento wood, use it for the most authentic flavor; otherwise, use oak and throw a handful of whole allspice berries onto the coals to mimic the Caribbean smoke profile. Ensure the smoke is 'thin and blue'—this indicates clean combustion. Clean out any old ash to ensure the firebox can breathe throughout the long cook, preventing bitter creosote buildup on the pork.

Place the pork shoulder on the grate with the fat cap facing up, allowing the melting fat to baste the meat. Close the lid and leave it undisturbed for the first 4 hours to let the bark set. This allows the smoke to react with the jerk paste, forming a dark, crusty mahogany exterior. Maintaining the 250°F environment ensures we move through the 40-140°F food safety danger zone efficiently while still allowing time for fat rendering.

Monitor the internal temperature until it reaches approximately 165°F. At this point, the 'stall' occurs as evaporative cooling on the surface equals the heat intake. Wrap the shoulder tightly in double-layered heavy-duty foil or peach butcher paper. Add a splash of apple juice or more lime juice inside the wrap if the meat looks dry. This traps heat and moisture, steaming the collagen and breaking it down into gelatin quickly.

Continue cooking until the internal temperature reaches 200°F to 205°F. Use a thermometer probe to test for 'butter-like' resistance; the probe should slide into the thickest part of the shoulder with no tugging. The bone should feel loose and ready to pull away from the meat. This specific temp range is where the connective tissues fully liquefy, which is essential for pork that can be easily pulled by hand.

Remove the wrapped pork from the smoker and place it into an empty room-temperature cooler (Faux-Cambro). Let the meat rest for at least 45 to 90 minutes. This allows the internal juices, which have been driven to the center by the heat, to redistribute back toward the surface. Carryover cooking will occur here, potentially raising the temp another 5 degrees before it begins to slowly descend.

Unwrap the pork in a large tray to catch all the juices (the 'liquid gold'). Remove the bone—it should slide out clean—and use two forks or meat claws to shred the pork into bite-sized pieces. Toss the shredded meat back through the accumulated jerk-infused juices in the pan to ensure every strand is coated in the spicy, savory liquid before serving to your 10 guests.