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Pulled jerk pork

3 hours 30 minutes Cook time 45 minutes Prep time 4 to 6 servings




In The Oven

  1. Place oven rack in middle position. Preheat oven to 325°F (170°C).
  2. Place pork shoulder in an oven-safe casserole dish. Rub all over with jerk seasoning, brown sugar and salt. Allow pork to rest for 30 minutes
  3. Add pineapple juice and vinegar to casserole dish. Bring to a boil, cover and bake for 3–3.5 hours, turning meat and basting with cooking liquid occasionally, until meat flakes easily with a fork.
  4. Set meat aside on a baking sheet or large plate and let cool. Remove excess fat and shred meat with a fork. If necessary, reduce cooking juices to half or until slightly syrupy. Return meat to casserole dish and mix well.
  5. Meanwhile, for the garnishes, mix red onion, chili pepper, lime zest and juice, and pineapple juice in a bowl. Season with salt and pepper. Let marinate at room temperature.
  6. Melt butter in a large non-stick skillet set over medium-high heat. Add pineapple slices and cook until lightly browned on both sides, about 6 minutes. Sprinkle pineapple with sugar and jerk seasoning. Continue cooking for a few minutes until pineapple is caramelized on both sides. Transfer to a plate and let cool. Chop pineapple and add to red onion mixture. Stir to combine.
  7. Serve pulled pork in the centre of the table. Make lettuce wraps garnished with pork, pineapple salsa, coleslaw, mango chutney and cilantro leaves.

Slow cooker

  1. Follow the same steps and when ready to continue cooking, transfer everything to the slow cooker.
  2. Cook for 8 hours ever low heat.

Nutritional value per serving

  • 625 calories
  • 42 g of proteins
  • 25 g of fat
  • 58 g of carbohydrates
  • 4 g of fibres
  • 44 g of sugar
  • 1486 mg of sodium
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