Jerk pulled pork - recipe

Jerk pulled pork

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For the marinade

For the jerk sauce

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  1. 1

    Roughly chop the marinade ingredients and blend in a food processor.

    For this step you'll need:

    • 1 Onion(s) chopped
    • 4 Garlic clove(s)
    • 1 Scotch bonnet chilli (including seeds)
    • 3 Spring onions
    • 2 tbsp Thyme leaves
    • 2 tbsp Unrefined dark muscovado sugar
    • 2 tbsp Soy sauce
    • 2 tbsp Allspice
    • 100ml Apple juice
    • 50ml Water
  2. 2

    Rub the pork shoulder in the marinade and allow to rest for up to 6 hours in the fridge – preferably overnight.

    For this step you'll need:

    • 3kg Pork shoulder
  3. 3

    Set the oven at gas mark 150°C (130°C, gas mark 2) and cook the shoulder for 4 – 5 hours.  If it looks like it is getting dry, add some water to the pan. Baste the shoulder often during the cooking time. You want the meat to be nearly coming away from the bone when it is cooked.

  4. 4

    Place all the ingredients for the jerk sauce in a food processor until completely smooth and combined.

    For this step you'll need:

    • 3 Garlic clove(s)
    • Ginger 2 inch piece
    • 3 Spring onions
    • 1 tbsp Allspice
    • 2 tbsp Paprika
    • 2 tbsp Unrefined molasses sugar
    • 100ml Tomato ketchup
    • 2 tbsp Thyme
    • 50ml Apple juice
    • 2 tbsp Red wine vinegar
  5. 5

    Start up the BBQ and then rub the jerk sauce over the cooked shoulder.

  6. 6

    Place the shoulder on the BBQ and cook until you get charred bits of shoulder which will intensify the flavour. Alternatively cook the pork for an additional 45 minutes in the oven.

  7. 7

    The meat should pull away from the shoulder so you can serve it in baps with a nice fresh salsa to go with it.

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