Jerk-Style Pulled Pork Jerk-Style Pulled Pork

Jerk-Style Pulled Pork

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!

Cooking Time

cooking time
6 hours

Easy Cooking Skill

cooking skill
Easy

Serves

serves
6 people

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:

  • 1 x 250g pack 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

1

Preheat the oven to gas mark 2, 150°C, 130°C fan. Line a roasting tin with a large sheet of foil to hang over the tin.

2

Place the pork in a large roasting tin.

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.

4

Remove the joint the oven and leave to rest, covered for 20 minutes.

5

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.

6

Layer the buns/burgers with the pulled pork and accompaniments of your choice. Serve immediately.

Additional Information

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 8-10 hours on LOW or 4-6 hours on HIGH 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.