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!
- 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
- Buns/rolls of your choice
- Salad leaves
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.
Place the pork in a large roasting tin.
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.
Remove the joint the oven and leave to rest, covered for 20 minutes.
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.
Layer the buns/burgers with the pulled pork and accompaniments of your choice. Serve immediately.
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.