Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
2839kj
678kcal
Jerk-Style Pulled Pork
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Tasty, tender and slow cooked, our Jerk-Style Pulled Pork with a mango salsa recipe is sure to have you licking your lips. Serves six people so there’s plenty of this delicious pulled pork to share around!
Prep time: 10 mins
Cook time: 6 hrs and 0 mins
Serves: 6
Cooking Skill: Easy
Ingredients
1.6kg boneless rolled pork shoulder joint, rind removed
4 tablespoons jerk seasoning or paste
100ml orange or pineapple juice
For the mango salsa
250g pack prepared fresh mango cubes, finely chopped
2 spring onions, finely chopped
1 red chilli, deseeded and finely chopped
Zest and juice of 1 lime
Handful freshly chopped parsley finely chopped
To serve
Buns/rolls of your choice
Coleslaw
Salad leaves
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Line a roasting tin with a large sheet of foil to hang over the tin.
Step 2
Place the pork in a large roasting tin.
Step 3
Rub the jerk paste or seasoning all over the pork. Pour the orange or pineapple juice around the joint. Cover with foil and cook for about 5 hours or until tender.
Step 4
Remove the joint from the oven and leave to rest, covered for 20 minutes.
Step 5
Meanwhile, prepare the salsa, in a medium bowl mix all the ingredients together and set aside.
Step 6
Transfer the pork to a chopping board, remove the butcher’s string or meat bands and the skin. `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork.
Step 7
Layer the buns/burgers with the pulled pork and accompaniments of your choice. Serve immediately.
Tips and Serving Suggestions
Slow cooker method:
Put the pork joint in a large slow cooker rub the jerk paste or seasoning all over the pork. Pour the orange or pineapple juice around the joint. Cook for 4-6 hours on HIGH or 8-10 hours on LOW or according to your slow cooker manual. When the pork is cool enough to handle transfer to a chopping board, remove the butcher’s string or meat bands then the skin (discard the liquid when cool). `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork and use as required.
Each serving provides
Based on shoulder
34%
Fat
32.7g
47%
Saturates
5.8g
29%
Sugars
9.8g
11%
Salt
2.32g
39%
% of an adult's Reference intake
Typical energy values per 100g:
594kJ,
142kcal,
6.8g fat,
1.2g saturates
Each serving provides:
63g Protein,
30.3g Carbohydrate,
5.4g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Line a roasting tin with a large sheet of foil to hang over the tin.
Step 2
Place the pork in a large roasting tin.
Step 3
Rub the jerk paste or seasoning all over the pork. Pour the orange or pineapple juice around the joint. Cover with foil and cook for about 5 hours or until tender.
Step 4
Remove the joint from the oven and leave to rest, covered for 20 minutes.
Step 5
Meanwhile, prepare the salsa, in a medium bowl mix all the ingredients together and set aside.
Step 6
Transfer the pork to a chopping board, remove the butcher’s string or meat bands and the skin. `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork.
Step 7
Layer the buns/burgers with the pulled pork and accompaniments of your choice. Serve immediately.
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