Blend green onions, scotch bonnet peppers, garlic, fresh thyme, brown sugar, allspice, black pepper, cinnamon, and nutmeg with soy sauce, lime juice, and vegetable oil until smooth, with no visible large chunks. Stop and scrape the blender as needed so the marinade looks cohesive.

Score pork shoulder deeply in a crosshatch pattern so the marinade can reach the interior, aiming for many shallow cuts across the surface. This improves penetration and creates more charred bark after smoking.

Rub jerk marinade all over pork shoulder, pressing into the scored cuts until the entire surface is coated. Use extra marinade in the grooves so the spice crust forms evenly.

Marinate pork shoulder overnight in the refrigerator, covered, so flavors develop and the rub adheres. Keep it chilled for food safety and to prevent runoff.

Prepare smoker to 225-250°F with fruit wood, then maintain steady airflow and temperature before adding the pork. Use fruit wood for a sweet smoke tone that complements the jerk spices.

Smoke pork shoulder for 6-8 hours until internal temperature reaches 195-203°F, building a dark, charred bark as it cooks. Look for a visible smoke ring around the meat as a cue it’s absorbing smoke.

Let pork shoulder rest for 30 minutes before pulling, loosely tented to keep it from drying out. The interior juices should redistribute so the pulled pork stays moist.

Pull the pork and serve immediately, spooning off any excess drippings if needed. Serve with island sides and garnish, aiming for pulled jerk pork with a visible spice crust.