The Smokin’ Elk’s Jerk Pork Wraps
The Smokin’ Elk shares his recipe for BBQ jerk pork wraps with a charred corn and pineapple salsa.
I’m a huge fan of Caribbean flavours and jerk is top of the list. I love the unique, fruity flavour you get from scotch bonnets, and of course the spice! Throw them into a blender with a host of other ingredients and what you get is a bold, punchy marinade that you’ll usually find on chicken but it also works so well on other cuts of meat as well. I’ve decided to use a pork shoulder joint for this cook.
You’d usually associate pulled pork with sweet flavours, but this works perfectly with bold punchy flavours like jerk. When you pair it with my caramelised pineapple salsa, magical things happen! Just trust me on this – add the jerk pork, the pineapple salsa and some sriracha mayo to a wrap, get it in your gob and thank me later!
Jerk pork temperature tips
With pork shoulder, you want to cook it long enough for the intramuscular fat and connective tissue to break down. This is when the meat will literally fall apart, leaving you with incredibly juicy and tender pulled pork.
As with all BBQ, there is no exact time for this to happen but there is a temperature! Usually at 93 °C, the pork will finally have given up all resistance and broken down enough to just fall apart!
I use my DOT Digital Thermometer to monitor the temperature throughout the cook. This means I don’t have to keep lifting the lid to check, I can see it on a screen and can even set an alarm to tell me when it’s done. I’ll use my Thermapen ONE to just spot check the pork all over before removing it.
I’m looking for 93 °C but I’m also looking for very little resistance when the probe goes in, this is when I know we have reached the magical moment!