FlamingFoodies recipe
Grilled Jerk Pork Shoulder with Scotch Bonnet Glaze
A Caribbean pork shoulder rubbed with warm spices and finished with a gentle scotch bonnet glaze that delivers fruity heat without overwhelming fire.
Pork shoulder gets rubbed with traditional jerk spices, then slow-grilled until tender and finished with a scotch bonnet glaze that brings gentle heat and bright fruit notes.
Ingredients
Jerk Spice Rub
- 2 tablespoonsground allspice
- 1 tablespoonbrown sugar
- 1 tablespoonkosher salt
- 1 teaspoondried thyme
- 1 teaspoonground ginger
- 1 teaspoongarlic powder
- 1/2 teaspoonground cinnamon
- 1/2 teaspoonblack pepper
Pork
- 4 poundspork shoulder, bone-in, skin removed
- 2 tablespoonsvegetable oil
Scotch Bonnet Glaze
- 1/4 cupsoy sauce
- 1/4 cupbrown sugar
- 2 tablespoonslime juice
- 1 tablespoonscotch bonnet pepper, seeded and minced
- 2 clovesgarlic, minced
- 1 tablespoonfresh thyme leaves
Method
1. Season the pork shoulder Mix all spice rub ingredients in a small bowl. Rub the pork shoulder with vegetable oil, then coat completely with the spice mixture, working it into all surfaces. The oil helps the spices adhere and protects them from burning during the long cook.
Watch for: The rub should form a tacky paste on the meat surface
Tip: Let the seasoned pork sit at room temperature for 30 minutes before grilling for more even cooking.
2. Set up indirect grilling heat Set up your grill for indirect cooking at medium-low heat, aiming for about 300°F on the cooler side. With charcoal, bank coals to one side. For gas, light only one side of the burners.
Watch for: You should be able to hold your hand 5 inches above the indirect zone for 8-10 seconds
3. Grill the pork shoulder low and slow Place the pork shoulder fat-side up on the cooler side of the grill. Cover and cook, keeping the grill temperature steady between 275-300°F. Turn the shoulder every 45 minutes and adjust your heat source as needed.
Watch for: Look for a deep mahogany crust and internal temperature of 195°F
Tip: A water pan near the coals adds moisture and helps keep temperatures even.
4. Make glaze and finish with char Combine all glaze ingredients in a small saucepan and simmer for 5 minutes until slightly thickened. During the last 15 minutes of cooking, brush the pork with glaze every 5 minutes. Move to direct heat for the final 5 minutes to caramelize the glaze beautifully.
Watch for: The glaze should bubble and turn glossy on the meat surface
Equipment
- gas or charcoal grill
- probe thermometer
- small saucepan
- basting brush
Make ahead
- Season the pork up to 24 hours ahead and refrigerate—the flavors actually improve overnight. The glaze keeps perfectly for 3 days covered in the fridge.
Storage
- Leftover pork stays delicious for 4 days refrigerated in a covered container. The flavors actually meld and improve after a day.
Reheat
- Slice and warm gently in a covered pan with a splash of water, or shred and reheat in a slow cooker on low.
Top tips
- A probe thermometer makes the long cook worry-free and much more enjoyable
- Set aside some uncooked glaze for drizzling over the carved pork at the table
- If the crust darkens too quickly, loosely tent with foil during the middle hours
Substitutions
- Swap in habanero pepper if you can't find scotch bonnet—the flavor is close
- Pork butt works just as well if shoulder isn't available at your butcher
- Use 1 teaspoon dried thyme in place of fresh thyme in the glaze
Serve with
- Serve alongside coconut rice and grilled plantains for a proper Caribbean feast
- Pair with a bright cabbage slaw dressed simply with lime juice
- Warm some tortillas for Caribbean-style tacos that'll disappear fast
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Open archive →Grilled Jerk Pork Shoulder with Scotch Bonnet Glaze
A Caribbean pork shoulder rubbed with warm spices and finished with a gentle scotch bonnet glaze that delivers fruity heat without overwhelming fire.
Prep
20 min
Cook
3 hrs
Active
45 min
Total
3 hrs 20 min
Yield
8 servings
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Peppers in this recipe
Recipe notes
Before you cook
Good jerk cooking knows that scotch bonnet peppers aren't just about heat—they bring a bright, fruity sweetness that blooms beautifully with smoke and spice. This pork shoulder celebrates that balance, toning down the fire so everyone around your table can enjoy the layers of allspice, thyme, and ginger that make jerk seasoning so special. The glaze adds just enough scotch bonnet to let you know this is the real thing, without sending anyone reaching for milk.
Total time
3 hrs 20 min
Prep: 20 min. Cook: 3 hrs.
Yield
8 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Season the pork shoulder
Mix all spice rub ingredients in a small bowl. Rub the pork shoulder with vegetable oil, then coat completely with the spice mixture, working it into all surfaces. The oil helps the spices adhere and protects them from burning during the long cook.
- 2
Step 2 of 4
Set up indirect grilling heat
Set up your grill for indirect cooking at medium-low heat, aiming for about 300°F on the cooler side. With charcoal, bank coals to one side. For gas, light only one side of the burners.
- 3
Step 3 of 4
Grill the pork shoulder low and slow
Place the pork shoulder fat-side up on the cooler side of the grill. Cover and cook, keeping the grill temperature steady between 275-300°F. Turn the shoulder every 45 minutes and adjust your heat source as needed.
- 4
Step 4 of 4
Make glaze and finish with char
Combine all glaze ingredients in a small saucepan and simmer for 5 minutes until slightly thickened. During the last 15 minutes of cooking, brush the pork with glaze every 5 minutes. Move to direct heat for the final 5 minutes to caramelize the glaze beautifully.
Troubleshooting
Tips that matter
- A probe thermometer makes the long cook worry-free and much more enjoyable
- Set aside some uncooked glaze for drizzling over the carved pork at the table
- If the crust darkens too quickly, loosely tent with foil during the middle hours
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
Season the pork up to 24 hours ahead and refrigerate—the flavors actually improve overnight. The glaze keeps perfectly for 3 days covered in the fridge.
Storage
Leftover pork stays delicious for 4 days refrigerated in a covered container. The flavors actually meld and improve after a day.
Reheat
Slice and warm gently in a covered pan with a splash of water, or shred and reheat in a slow cooker on low.
At the table
Serving suggestions
- Serve alongside coconut rice and grilled plantains for a proper Caribbean feast
- Pair with a bright cabbage slaw dressed simply with lime juice
- Warm some tortillas for Caribbean-style tacos that'll disappear fast
FAQ
Common questions
How do I know when the pork shoulder is done?
You're looking for an internal temperature of 195°F and meat that shreds easily when you test it with a fork. If you're using bone-in shoulder, the bone should wiggle freely when the meat is ready.
Can I cook this in the oven instead?
Absolutely—roast at 300°F following the same timing and temperature guidelines. You'll miss some of that smoky flavor, but the spice rub and glaze still make for fantastic eating.
Is this really mild heat with scotch bonnet peppers?
Yes, seeding the pepper and using just one tablespoon gives you that distinctive fruity flavor and gentle warmth without the intense fire. The long cooking also mellows the heat considerably.
Heat profile
Mild heat
The recipe is classified as mild. Adjust the chile quantity to your preference.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
3 hrs 20 min
Prep: 20 min. Cook: 3 hrs.
Yield
8 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Yellowbird Habanero
Yellowbird · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Nando's Medium Peri-Peri Sauce
Char-ready marinade
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Scotch Bonnet and Ginger
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Shop the pantry
Pantry staples for this recipe
Char-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonBackyard hero
$8-$14Jerk Seasoning
Chicken, shrimp, and grilling marinades. A fast flavor base for shrimp skewers, chicken thighs, grilled corn, and any cookout that needs more swagger.
Check price on AmazonWarm spice
$9-$16Berbere Spice Blend
Sheet pan dinners and stews. A smoky-spiced shortcut for lentils, roasted vegetables, stews, and fast weeknight braises.
Check price on AmazonRecommended equipment
Cooking tools
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonKitchen staple
$25-$4512-Inch Cast Iron Skillet
Weeknight proteins and pan sauces. The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Pitmaster starter
BBQ Rub Gift Set
A clean route into grilling gifts, especially for people who care more about cookouts than novelty heat stunts. Best for grilling gifts and backyard cooks.
View on AmazonKitchen staple
12-Inch Cast Iron Skillet
The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges. Best for weeknight proteins and pan sauces.
View on AmazonFrom the blog
More about this dish
Read more about the ingredients and cuisine.
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Sep 8, 2026Why Caribbean Heat Works: The Science Behind Spice That Keeps You Coming Back
Caribbean spicy dishes balance heat with acid, sweetness, and aromatics in ways that create depth rather than just fire. Learn how peppers like Scotch bonnets and habaneros work in jerk marinades, hot sauces, and braises—and how understanding this balance lets you adjust heat to your palate without losing flavor.
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Explore the peppers and aromatics used in Caribbean jerk and curries, including scotch bonnet, thyme, garlic, and allspice.
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