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
Find another recipe
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
Share this
Pass it around
Use the quick-share options for chat and social, or save the hero image when the page deserves a stronger Pinterest moment.
Best share asset
Save the visual, not just the link
Pinterest tends to work best when the image travels with the recipe, review, or article instead of just the URL.
Peppers in this recipe
Why this recipe works
Editorial 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.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Slow meal, big payoff
Most of the clock is passive cooking, so the real job is getting your prep and assembly clean before the pot goes on.
Why readers stick with it
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
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
Remix without losing the point
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.
Serve it like you mean it
Finish, pair, and plate
- 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
The repeat 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
Low-lift heat
Flavor leads and the spice stays approachable, so the whole table can lean in.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Weekend project payoff
Most of the clock is passive cooking, so the real job is getting your prep and assembly clean before the pot goes on.
Best moment
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
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
Staples for this flavor lane
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 AmazonGear that pays off
Tools that make this easier to repeat
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
Stay in the same heat lane
These are the next recipes most likely to fit the same mood, pantry, or heat level once this one is in your rotation.
caribbean · mild
Apr 14, 2026Caribbean Jerk Chicken Thighs with Scotch Bonnet Glaze
Bone-in chicken thighs marinated in aromatic jerk spices and finished with a glossy scotch bonnet glaze that delivers gentle warmth without overwhelming heat. 55 min · 0 saves.
caribbean · mild
Apr 23, 2026Jamaican Jerk-Spiced Wings with Scotch Bonnet Honey Glaze
Tender chicken wings rubbed with warm jerk spices and finished with a gentle scotch bonnet honey glaze that brings Caribbean sunshine to your table without overwhelming heat. 65 min · 0 saves.
jamaican · medium
Apr 26, 2026Grilled Jerk Pork Shoulder with Roasted Scotch Bonnet Glaze
Tender pork shoulder gets the full jerk treatment with aromatic spices, slow grilling, and a glossy scotch bonnet glaze that brings authentic Jamaican heat without overwhelming anyone at your table. 200 min · 0 saves.
FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Char-ready marinade
Nando's Medium Peri-Peri Sauce
The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler. Best for chicken, skewers, and grilled vegetables.
View on AmazonFresh verde
Cholula Green Tomatillo Hot Sauce
Tangy tomatillo base with a brighter, greener heat than the red. A natural pour on fish tacos, avocado toast, huevos rancheros, and grilled corn. Best for fish tacos, grilled corn, and verde dishes.
View on Amazon
Community notes
Reader discussion is shared across recipes, reviews, and editorial pieces.
Log in to comment