Slow Cooked Jamaican Jerk Pork
When you need to feed a crowd for a summer gathering , look no further than this slow cooked Jamaican jerk pork roast! This succulent, super flavorful pork shoulder marinates in jerk spices overnight and then slowly roasts until it's melt-in-your-mouth tender.
Serve with cheats braised rice & peas, then use leftovers to create tropical-inspired tacos! See hints & tips
Serves 4-6
Effort: Moderate
Prep: 15 mins + marinading
Cook: 8 hours
Gluten free option
Ingredients
2kg pork shoulder, skin and excess fat removed
1 onion, roughly chopped
1-inch knob of ginger, minced (or 1 tbsp minced ginger)
3 garlic cloves, minced
2 tbsp brown sugar
2 tbsp Jerk seasoning - The Spice People FOTW
1 tbsp pepper
1 tsp salt
½ cup soy sauce
¼ cup spiced rum - optional/ can be replaced with standard rum
Juice of three limes
1 tablespoon olive oil
4 spring onion, sliced
1 red chilli, optional
Cheats Braised Rice & Peas
25g butter
1 onion, chopped
2 garlic cloves, minced
225g long grain or basmati rice
1 can kidney beans
1/2 tsp salt
450ml veg or chicken stock
2 spring onion chopped
Instructions
Toss the ginger, garlic, sugar and Jerk spice mix into a bowl. Mix until everything roughly combines. Add soy sauce, rum, lime juice and olive oil. It will smell intensely peppery. Don’t worry. This is normal.
Pierce 1-inch slits throughout the top of the pork roast. Turn over and repeat on the bottom. Pour the marinade over the pork and turn a few times to ensure it’s well-coated. Gently use your fingers to get some marinade into the slits. Refrigerate covered at least overnight or up to 24 hours.
If you have time, take the pork roast out of the refrigerator for an hour before cooking to help it come up in temperature.
Add onions, pork, marinade & sliced chilli (if using) to the slow cooker with 1 cup of water or chicken stock. Cook on low for eight hours.
The pork is ready when a knife or fork can easily pierce and twist into the meat with little resistance. Allow the meat to rest for 15 minutes. Shred the pork with two forks, throw in sliced spring onions and stir through.
To cook the rice. Preheat the oven to 180c fan. Melt the butter in a heavy-bottomed skillet with a lid over a medium heat. Once bubbling add the onions & garlic and cook for 2 mins until soft and translucent. Add the kidney beans and cook for 2 mins until the bean mixture is a soft pinky colour.
Add the rice and salt, stir and cook for a further minute before pouring in the stock. Bring to the boil, cover with a lid and put into the oven. Cook for 15 minutes. Remove from the oven and leave to stand with the lid on for 5 minutes.
Season & stir through sliced spring onion.
Hints & tips
Gluten free option - Make this dish gluten free by using a gluten free soy sauce or alternative (coconut aminos, tamari)
Pork - Boneless pork roast can be used, if you stick to roughly the same weight the cooking time will be the same. No need to make the slits through the meat either.
If you prefer to oven cook follow these instructions. Heat oven to 120c fan. Remove excess marinade from the pork and reserve for later. Cover a roasting pan with foil. Place on a roasting rack that's been well-coated with cooking spray.
Roast uncovered in the oven until a knife or fork can easily pierce and twist into the meat with little resistance. This should take about eight hours. Once cooked cover with foil and let the meat rest for 15 minutes. Shred with two forks and add the excess marinade back to the meat with chilli and spring onion. Place covered back into the oven until ready to serve.
Serving suggestion - Serve with cheats braised rice & peas, salad, fresh coriander & lime wedges. Add a dollop of sour cream & fresh tomato salsa if you like.
Tacos - Leftovers are perfect for Jamaican Jerk Tacos. Warm mini corn torillas and fill with spinach, braised rice & jerk pork. Top with coriander, sour cream and fresh chopped chilli. Make a fresh corn salsa if you like. Serve with lime wedges.
Potion size - Serves 4-6 or 2-4 with leftovers.
Storage - Store in the fridge for 3 days. Suitable for freezing.
