Ingredients:

McCormick Caribbean Jerk Seasoning

 6-8 lbs pork shoulder, bone-in

Instructions:

1. Make 6- 8 slices across the fat topping of the pork shoulder. Season the pork shoulder with McCormick Caribbean Jerk Seasoning. Make sure to really get the seasoning in the sliced fat section.

2. Let the meat sit for at least 12 hours in the fridge so that the flavor really sinks in.

3. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Use wood chips like hickory, apple, or pecan for a complementary flavor. I used a Pit Boss Smoker and used hickory flavored pellets.

4. Smoke the Pork Shoulder: Remove the pork shoulder from the refrigerator and let it come to room temperature. Place the pork shoulder in the smoker, fat side up. Smoke the pork shoulder until it reaches an internal temperature of 195°F (90°C). This can take anywhere from 8 to 12 hours, depending on the size of the pork shoulder.

* At around 165 degrees wrap the pork shoulder in tin foil or each paper. It helps the pork reach the temperature needed and break down the pork.

5. Rest and Serve: Once the pork reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes. Shred the pork shoulder with forks or meat claws. Serve with your favorite sides like rice, beans, or coleslaw. 

Enjoy your flavorful and tender Smoked Jerk Pork Shoulder!