Smoked Pork with Island Spice Rub

Ingredients

In the original Czech dish, Uzené, the pork is typically smoked using beech wood and seasoned with a simple blend of salt and pepper. However, in this adapted Saint Lucian version, we incorporate the vibrant flavors of the Caribbean by using a variety of island spices and adding a touch of heat with scotch bonnet peppers. The result is a dish that celebrates the unique taste of Saint Lucian cuisine while still maintaining the essence of smoked pork. We alse have the original recipe for Uzené, so you can check it out.

• 2 lbs (900g) pork shoulder, bone-in 2 lbs (900g) pork shoulder, bone-in
• 2 tablespoons allspice berries, ground 2 tablespoons allspice berries, ground
• 2 tablespoons fresh thyme leaves, chopped 2 tablespoons fresh thyme leaves, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 scotch bonnet peppers, seeds removed and minced 2 scotch bonnet peppers, seeds removed and minced
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon ground black pepper 1 tablespoon ground black pepper
• 1 tablespoon salt 1 tablespoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Wood chips for smoking (e.g., hickory or applewood) Wood chips for smoking (e.g., hickory or applewood)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the ground allspice, thyme, minced garlic, minced scotch bonnet peppers, brown sugar, paprika, black pepper, salt, and vegetable oil to create the island spice rub.
2. 2.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated. Let the pork marinate in the refrigerator for at least 4 hours, or preferably overnight.
3. 3.
   Prepare your smoker according to the manufacturer's instructions, using wood chips of your choice (hickory or applewood work well).
4. 4.
   Preheat the smoker to 225°F (107°C).
5. 5.
   Place the marinated pork shoulder on the smoker rack and close the lid.
6. 6.
   Smoke the pork for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender and easily pulls apart.
7. 7.
   Remove the pork from the smoker and let it rest for 15 minutes before slicing or shredding.
8. 8.
   Serve the smoked pork with your favorite Caribbean side dishes and enjoy the flavors of Saint Lucian cuisine.

Treat your ingredients with care...

• Scotch bonnet peppers — Handle with caution and wear gloves when mincing to avoid skin irritation. Adjust the amount according to your desired level of spiciness.

Tips & Tricks

• For a smokier flavor, soak the wood chips in water for 30 minutes before adding them to the smoker.
• If you don't have a smoker, you can achieve a similar result by using a charcoal grill with indirect heat. Place the pork on the opposite side of the charcoal and add soaked wood chips for smoke.
• Serve the smoked pork with traditional Caribbean sides like rice and peas, plantains, or coleslaw for a complete meal.
• Leftover smoked pork can be used in sandwiches, tacos, or added to salads for a flavorful twist.
• Experiment with different wood chip flavors to customize the smokiness of the dish.

Serving advice

Serve the Smoked Pork with Island Spice Rub as the centerpiece of a Caribbean feast. Slice or shred the tender pork and arrange it on a platter. Garnish with fresh thyme leaves and serve alongside traditional Caribbean sides for a truly authentic experience.

Presentation advice

To enhance the presentation, serve the smoked pork on a banana leaf-lined platter. The vibrant green of the banana leaf will add a pop of color and a touch of tropical flair to your dish.