Slow cook, low cost

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
Energy

2839kj

678kcal

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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