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!

Prep Time

Prep Time
10 minutes

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
  • To serve:

  • Buns/rolls of your choice
  • Salad leaves
  • Additional sides of your choice. e.g. coleslaw or mango salsa

Method

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.

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.

Serving Suggestions

To make a mango salsa:

In a large bowl mix together a 250g pack fresh mango cubes, finely cubed, 2 spring onions, finely chopped, 1 red chilli, deseeded and finely chopped, Zest and juice of 1 lime, and a handful freshly chopped parsley, finely chopped.  Serve with the shredded jerk pork.

 

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.