These Smoked Caribbean Pork Sandwiches are bursting with tropical flavors and smoky goodness. Tender, juicy pork is marinated in a Caribbean spice blend and slow-smoked until it falls apart. Pile it onto buns with fresh toppings and a zesty slaw for a sandwich that'll transport your taste buds straight to the islands.
Smoked Caribbean Pork Sandwiches Recipe
Blackbeard - The CaptainShare
Cooking Caribbean Pork Sandwiches
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
Caribbean
Author
Servings
4
Cook Time
8 hours
These smoked Caribbean pork sandwiches are perfect for any occasion, from backyard BBQs to family dinners. The combination of smoky, tender pork with vibrant, tangy slaw will have everyone coming back for seconds!
Ingredients
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4-5 pounds pork shoulder (Boston butt)
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2 tablespoons olive oil
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Blackbeard’s Spice - Kraken All Purpose Seasoning
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1/4 cup fresh lime juice
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1/4 cup orange juice
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2 tablespoons soy sauce
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1 tablespoon Worcestershire sauce
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2 tablespoons chopped fresh cilantro
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1 tablespoon fresh ginger, minced
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Soft buns or rolls (Brioche, Hawaiian rolls, or hoagie buns)
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Sliced pickles
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Fresh cilantro leaves
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2 cups shredded cabbage (green or a mix of green and purple)
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1/2 cup shredded carrots
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1/4 cup red bell pepper, thinly sliced
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1/4 cup green onions, sliced
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1 tablespoon fresh cilantro, chopped
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1/4 cup mayonnaise
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1 tablespoon lime juice
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1 tablespoon honey
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1/2 teaspoon jerk seasoning (or a pinch of allspice, thyme, and cayenne)
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Salt and pepper to taste
For the Pork
Spice Rub
Marinade:
For the Sandwiches:
Zesty Caribbean Slaw:
Directions
Instructions
Prepare the Pork:
In a small bowl, mix together the spice rub ingredients.
Rub the pork shoulder with olive oil, then coat it generously with the spice rub, making sure to get it into all the crevices.
In another bowl, whisk together the marinade ingredients: lime juice, orange juice, soy sauce, Worcestershire sauce, cilantro, and ginger.
Place the pork in a large zip-lock bag or dish, pour the marinade over it, and seal. Marinate the pork in the refrigerator for at least 4 hours or overnight for maximum flavor.
Smoke the Pork:
Remove the pork from the marinade, pat it dry, and place it on the smoker. Close the lid and smoke the pork for about 6-8 hours, or until the internal temperature reaches 195-205°F (90°C) and the meat is tender and easy to pull apart.
Make the Zesty Caribbean Slaw:
While the pork is smoking, prepare the slaw. In a large bowl, combine the shredded cabbage, carrots, bell pepper, green onions, and cilantro.
In a small bowl, whisk together the mayonnaise, lime juice, honey, jerk seasoning, salt, and pepper. Pour the dressing over the slaw and toss to coat. Refrigerate until ready to serve.
Rest and Shred the Pork:
Once the pork has finished smoking, remove it from the smoker wrap in foil and place in a towel and set in a dry cooler. Let it rest for about an hour. This allows the juices to redistribute and makes it easier to handle.
Using two forks or a method of your choice to shred the pork into bite-sized pieces, discarding any excess fat.
Assemble the Sandwiches:
Toast the buns or rolls on the grill for a minute or two if desired.
Pile the shredded smoked Caribbean pork onto the bottom half of each bun. Top with a generous scoop of the zesty Caribbean slaw, a few pickle slices, and fresh cilantro leaves.
Place the top half of the bun on the sandwich and serve immediately.