Slow Cooker Jerk Pulled Pork
Caribbean inspired flavours combined with pulled pork
- 2 kg approx boneless pork shoulder
- 0.5 tsp coarse salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp Jerk seasoning
- 2 tsp Caribbean everyday seasoning
- 2 tsp Worcestershire sauce
- Fresh thyme to serve
- Fresh coriander to serve
- Sliced red chillis (or scotch bonnets) to serve
Remove the string and fat from the meat.
Make a paste using the salt, pepper, Jerk seasoning, Caribbean everyday seasoning and Worcestershire sauce. Rub it into the meat. If you have extra time you can leave the meat to marinate in the spice rub. I found with the slow cooking time the flavours were good anyway.
Place the meat in the slow cooker and add some thyme leaves on top.
Pour 250 ml boiling water from the kettle under the meat.
Cook on low for 9 hours.
Carefully remove the meat from the liquid and shred with two forks. It will just fall apart without any effort.
Garnish with sliced chilli, fresh thyme and coriander and serve with rice and peas and hot sauce.
Calories: 323kcal | Carbohydrates: 1g | Protein: 56g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 319mg | Potassium: 986mg | Vitamin A: 445IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 2.6mg