Jamaican Jerk Collection – Part 13

Jamaican Jerk Smoked Pork Belly Sliders

Rich smoked pork belly paired with Smith & Son’s Jamaican Jerk BBQ Sauce delivers sweet smoke and Caribbean spice in every bite.

Prep Time	25 minutes
Cook Time	5–6 hours
Rest Time	10 minutes
Servings	8
Smoker Temperature	225°F
Target Temperature	200–205°F

Recommended Wood: Pecan or Cherry

Ingredients

• 3 lb pork belly
• 3 tbsp favorite pork seasoning
• 3/4 cup Smith & Son’s Jamaican Jerk BBQ Sauce
• 8 slider buns
• Pickle slices

Directions

Smoke the pork belly until probe tender at 200–205°F. Slice into slider-sized portions and brush lightly with Jamaican Jerk BBQ Sauce during the final 20 minutes. Serve on toasted slider buns.

Perfect Pairings

Coconut slaw, grilled pineapple, sweet potato fries.

Leftover Ideas

Rice bowls, tacos, breakfast sandwiches.

1SG Gary’s Pitmaster Tip

Let the pork belly rest before slicing to keep every bite juicy.

Jamaican Jerk Smoked Queso

A creamy smoked queso with a Caribbean twist using Smith & Son’s Jamaican Jerk BBQ Sauce.

Prep Time	15 minutes
Cook Time	1½–2 hours
Rest Time	Serve immediately
Servings	10–12
Smoker Temperature	225°F
Target Temperature	Hot and bubbly

Recommended Wood: Apple or Pecan

Ingredients

• 1 lb processed cheese, cubed
• 1 lb Monterey Jack cheese, cubed
• 1 can diced tomatoes with green chilies
• 1 lb cooked smoked sausage
• 1/2 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Combine all ingredients in a cast-iron Dutch oven and smoke at 225°F, stirring every 30 minutes until smooth and creamy. Serve hot with tortilla chips or toasted bread.

Perfect Pairings

Tortilla chips, pretzels, grilled vegetables.

Leftover Ideas

Nachos, baked potatoes, burger topping.

1SG Gary’s Pitmaster Tip

Stir frequently to maintain a smooth, creamy texture.