Go Back

Sous Vide Jamaican Jerk Pulled Pork

How do you elevate something tried and proven like a sous vide pulled pork shoulder? Well, let’s up the ante with JERK FLAVOR.
Course: Main Course
Cuisine: American, caribbean
Keyword: jerk, jerk pork, pulled pork, sous vide


  • Sous vide
  • Smoker (optional)


  • 5 lb Pork Shoulder
  • 2 Scotch Bonnet Peppers adjust to your taste - this will get you to a mild/medium
  • 6 stalk Scallion
  • 2 inch Ginger
  • 2 tbsp Garlic Powder
  • 2 tbsp Fresh Thyme
  • 1 tbsp Allspice Berries
  • 1 tsp Nutmeg
  • 2 tbsp Dark Brown Sugar
  • 2 tbsp Soy Sauce
  • 2 tbsp Lime Zest
  • 2 tbsp Lime Juice
  • 2 tbsp Olive Oil
  • Kosher Salt
  • Ground Black Pepper


  • Set sous vide to 160F or 71C
  • Add all ingredients except for salt, pepper and pork to a blender. Blend until a smooth paste is formed.
  • Generously sprinkle salt and pepper onto the pork shoulder.
  • Using a generous amount of the jerk paste (approximately half) spread it over the pork shoulder. Jar and refrigerate the other half for use before finishing.
  • Carefully bag, and optionally allow to marinade for up to 24 hours.
  • Sous vide at 160F for 20-24 hours.
  • Once time is up, place into an ice bath to chill until at least room temperature. You can leave this in your fridge for a few days if you’re not ready to finish.
  • Strain out the bag juices, set aside.
  • When ready, set the smoker to 250-275F.
  • Spread the remaining jerk sauce all over the pork.
  • Smoke until a nice crust forms, about 3-4 hours. Remember to set a pan of water in for some moisture. And spritz with apple cider vinegar (or water or any other liquid you have) every hour or so.
  • Rest in tented foil for 15-30mins.
  • During this time, strain the bag juices into a small pan or pot. Bring it to a boil. Strain out any solids that form, and pour into a fat separator.
  • To prepare, you can shred, cube, or slice the pork.
  • Pour the warm bag juices over the pork, and serve warm.