Immaculate Bites

African and Caribbean Recipes Made Easy

Home / Courses

Slow Cooker Jerk Pulled Pork

Jump to Recipe Print Recipe

Company worthy slow cooker jerk pulled pork- Seasoned with jerk spice and slowly cooked with jerk marinate and pineapple. Easy, tender, incredibly flavorful.

Slow Cooker Jerk Pulled Pork

Before the unofficial day of summer begins, I have one last Crockpot recipe you just have to try, before we say Adieu, to summer, give it a break and fire up the grill.

There are a bunch of jerk recipes here on this blog, oven baked jerk chicken, slow cooker jerk chicken, jerk chicken wings and none with pork. So I am going to change things around here and start with slow cooker jerk pork!

Slow Cooker Jerk Pulled Pork

And there is nothing better to end the season, than with this Jerk Pork – and for an added bonus you can also add it to your list of Memorial Day menu items – easy prep, I hope it’s not too late.

 Have I been jerking you around? Yes, is the response I’m hoping for. And if you have not tried any of my lip smacking, mouth-watering jerk recipes, then you have not been paying attention! What!

 Slow Cooker Jerk Pulled Pork

I have been cooking up a storm and you are not even giving me some love? Shame on you! Okay, I take that back, because just maybe, I have NOT gotten your appetite wet yet. And you want to give me a run for my money…I get it. Stay tuned, will you please, because there is more jerk in the works, this grill season.

Slow Cooker Jerk Pulled Pork

I have got plenty of sides here for you to pair with your pork – Rice and peas/beans , Jerk plantains and mango coleslaw, pork really pairs well with sweet sides.

This makes a complete meal, Happy Memorial Day!!!

Enjoy!!!

Print

Slow Cooker Jerk Pulled Pork

Company worthy slow cooker Jerk pulled pork- Seasoned with Jerk Spice and Slowly cooked with Jerk marinate and Pineapple . Easy, tender, incredibly Flavorful.
5 from 7 votes
Prep: 20 mins
Cook: 5 hrs
Total: 5 hrs 20 mins
Caribbean
Servings 6

Ingredients

  • 1 lime or lemon
  • 4-5 pound Pork butt/shoulder
  • ¼ cup Jerk Seasoning
  • 1 or more Scotch Bonnet Pepper Habaneros
  • 6 garlic cloves chopped
  • ½ tablespoon cinnamon powder
  • ½ tablespoon allspice coarsely ground
  • ½ teaspoon coarsely ground white pepper
  • ½ teaspoon freshly grated nutmeg
  • 3 tablespoons dark brown sugar
  • 1 medium onion coarsely chopped
  • 3 medium scallions chopped
  • 1 sprig of fresh thyme
  • 1 tablespoon fresh ginger chopped
  • 1 tablespoon Soy Sauce
  • Sliced pineapple about 5-6
  • 1- tablespoon bouillon powder optional
  • Salt and pepper to season

Instructions

  • Trim pork of excess fat and pat dry with a cloth or paper napkin. Cut in 2 pieces
  • Generously salt pork, and then rub with jerk seasoning. Allow refrigerating overnight to allow the flavors to penetrate the meat
  • In a food processor or blender, combine the cinnamon,ginger, thyme, green onions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, white pepper, and all spice. Pulse for about 30 seconds until blended
  • Drench the pork with ¾ of the jerk marinates. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the pork pieces and marinate in the slow cooker so that they are tucked tightly. Add the pineapple slices. Cover the slow cooker, turn it on to high, and let it cook for about 5- 6hours.
  • After shoulder pork is cooked carefully remove the Lid.
  • You may serve as is or shred it using a fork.
  • Place it on a broiler pan or a baking sheet covered with foil. Be careful because the pork would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the pork. Adjust the rack in your oven so that the top of the pork is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the pork – this really acts quickly. Broilers can burn food.
  • While the pork is getting crisp simmer the sauce from the pork, if desired together with the remaining jerk marinade in a saucepan for about 5-7 minutes. Or until reduced to desired consistency. Serve with pork.

Nutrition Information:

Calories: 324kcal (16%)| Carbohydrates: 12g (4%)| Protein: 37g (74%)| Fat: 13g (20%)| Saturated Fat: 4g (25%)| Cholesterol: 123mg (41%)| Sodium: 529mg (23%)| Potassium: 723mg (21%)| Fiber: 1g (4%)| Sugar: 7g (8%)| Vitamin A: 85IU (2%)| Vitamin C: 17.3mg (21%)| Calcium: 59mg (6%)| Iron: 2.7mg (15%)
Author: Immaculate Bites
Course: Main
Cuisine: Caribbean
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram
Nutrition Facts
Slow Cooker Jerk Pulled Pork
Amount Per Serving
Calories 324 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 123mg41%
Sodium 529mg23%
Potassium 723mg21%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 7g8%
Protein 37g74%
Vitamin A 85IU2%
Vitamin C 17.3mg21%
Calcium 59mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Slow cooker Jerk Pulled Pork IMG_9750 IMG_9754 IMG_9784 IMG_9791

slow cooker Jerk pulled pork

IMG_0752 IMG_0770

Company worthy slow cooker Jerk pulled pork- Seasoned with Jerk Spice and Slowly cooked with Jerk marinate and Pineapple . Easy, tender, incredibly Flavorful.
Company worthy slow cooker Jerk pulled pork- Seasoned with Jerk Spice and Slowly cooked with Jerk marinate and Pineapple . Easy, tender, incredibly Flavorful.

Reader Interactions

Leave a Review

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews

  2. Tiffany Hiles says

    This is an amazing recipe! Made it a number of times now. However, what is the lemon or lime for?

    Reply

  3. Elizabeth Dickey says

    Greetings.

    I wanted to say thank you for sharing your recipes. I have made both you Jerk chicken and pork recipes several times, and are among the top loved meals in our home. I keep my eyes pealed for when chicken thighs or pork is on sale, just for an excuse to make these recipes.

    I recently suggested we have jambalaya, and my fiance said only if we try your recipe.

    Many, many thanks again and all the best.

    Elizabeth

    Reply

    • ImmaculateBites says

      Greeting Elizabeth,

      So sweet of you to take time out to write to us -Say Hi to your fiancé for me . So glad he loves my recipes.
      Stay Safe !!

      Reply

  5. Ben says

    Amazing recipe, just cooked 2 x 10lb pieces of pork shoulder in the oven at 325 F for 5 hours and it is perfect. I love the ease of being able to put in the number of servings I want and the website adjusts. We made the mango coleslaw as well which was so good. Thanks for a great recipe!

    Reply

  6. Mika says

    Oh my gosh! I made this yesterday for Memorial Day and it was the best thing ever!!!!!! It smelled amazing and tasted even better. I served it with jasmine rice and your mango coleslaw (which is also awesome!). I am laminating this recipe because I will be using it FOREVER!!!! Thank you so much!!

    Reply

  7. virginia says

    Oh my goodness! WOW!!! I was so worried and skeptical about the recipes I was looking up for Jamaican Jerk Pork, and I am SOOOOOOOOOO glad I decided to go with this one! It is INCREDIBLE!! I took the pineapples and leftover sauce, and blended it together, then reduced it by at least half, and poured it over the pork! EXCELLENT x 500000000!!!! Thank you so much for sharing this! I will be keeping this one forever! I made a beautiful coconut rice and beans to go with it!! Mmmmmmmm!

    Reply

    • imma africanbites says

      Yaaay! I’m super happy that you love love this one. Thank you for taking the time to let me know. 🙂

      Reply

  8. Adrien L Stevens-Roberts says

    I just tried this recipe and I have to say it is outstanding! This one is definitely a keeper!

    Reply

    • imma africanbites says

      Yaaay! I’m so glad it turned out great for you. And thank you for taking the time to let me know.

      Reply

  9. DAN BRADSHAW says

    I am a more than thirty year mostly self-taught cook, producing and bringing meals to table from almost every culture and cuisine but, and I have to say it here, your presentations, rank among the top 2% of the hundreds of thousands I’ve read and made, mind you, I am hypercritical, oftentimes having to make too many adjustments to others I’ve tried. I’ll drop in here that I am of African decent, from where?
    Your instructions and directions however are written implicit and to the point which shows the seriousness of effort you place in what you bring to the table and I applaude and appreciate what you do. Keep going!

    Reply

    • imma africanbites says

      Thanks for all the kind words, Dan! Really, thank you. Bless your heart and have a great weekend!

      Reply

  10. Zac says

    I just put the spice rubbed pork in the fridge for the night. Do you add any liquid to the marinade or slow cooker in order to get a good sauce at the end? The recipe sounds like it’s all quite dry?

    Reply

    • ImmaculateBites says

      Not really . It really does produce a good amount of liquid without drying up .If you want you can add add about 1/2 cup pineapple or orange juice.

      Reply

  11. Angela says

    I have a pre made jerk spice I want to use up. Can I use this for jerk seasoning ? 1/4 cup seems like a lot.

    Reply

  12. Susan says

    This looks amazing! Cannot wait to have for a casual dinner party this weekend. You mentioned mango coleslaw….would you share your recipe for that too?

    Reply

  13. Kelvin says

    Im inviting some folks over and my wife wants to try doing the same thing but with chicken. Not sure if the fat content will result in the same tasty result as the pork though. Any suggestions?

    Reply

  14. Kelvin says

    Thanks for the recipe! I followed the ingredients in the recipe to the letter and it came out amazing!

    A few things minor mods to the cooking process:

    1) I slow-cooked it on slow for 9 hours (midnight – 9am), and then pulled out the meat and put in on a rack.

    2) I took the bones out, and put the sauce mixture (including pineapples) along with a second scotch bonnet pepper and put in a food processer. I put that in a pot (along with the bones) in a small pot and let it simmer on the lowest setting on the stove for a few hours

    3) I took some of the mixture and added it back into the pork, along with some more fresh Scallions.

    4) I got fresh buns, some crunchy coleslaw (the super green one).

    5) Friends came over later, and I buttered the buns and put them in the oven until they were soft and toasted. Heated up the Jerk pork, placed it on the bottom bun, then added a spoon of the now very trick and extremely flavorfull sauce, and then some crunchy coleslaw.

    The guests were very very happy with the extremely tasty (and spicy) sandwiches.

    thanks for the recipe!

    Reply

  16. Chris says

    I made this recipe twice and liked it very much.

    I would ask the publishers of this recipe to add where the white pepper, lime/lemon juice and the ground ginger. I assumed and put it in step 3.

    Also, it does not say when to put the pineapple slices on the meat so I again assumed it was when you put the meat in to start cooking it.

    Made it with two habaneros and it had a lot of heat! Too much. Should be good with only 1.

    Reply

    • ImmaculateBites says

      Awesome! Glad you enjoyed it . Recipe has been updated. Thanks for the feedback Chris! It’s much appreciated .

      Reply

  17. Molly says

    I don’t see which step to put the lime/lemon into. It seems not to be mentioned anywhere. Please let me know. I’m hoping to make this tonight.

    Reply

    • ImmaculateBites says

      My bad, you rub the pork with it or you can go ahead and add to the other ingredients that have been blended

      Reply

  18. Chaela says

    Made this last night with about a 6-lb. pork rump roast. I didn’t have time to marinate overnight, so I just put it all together and slow cooked for 6 hours. Was INCREDIBLE! I can’t even imagine this being more flavorful from refrigerating overnight. A few modifications:

    Made my own jerk seasoning and used the 1/4 cup, but added it to the marinade. I pureed all ingredients for the marinade (including fresh ginger and the garlic and onions), in addition to one extra heaping tablespoon on brown sugar, and about 1/4 cup pineapple juice. I poured this over the meat and got right to cooking.

    Served it up with jamaican “rice and peas” with coconut milk. Seriously one of the best recipes I’ve tried, and the best recipe for jamaican jerk I’ve tasted!

    Reply

    • ImmaculateBites says

      You’ve just made my day!!! Thank you so much for taking the time to provide feedback!! Truly means a lot to me.

      Reply

  21. Maureen | Orgasmic Chef says

    I have never made jerk anything in my slow cooker. After getting my jerk training in Jamaica while on a holiday years ago, I cook it in the bbq but now I want a hunk of pork in my slow cooker pronto. This looks incredibly yummy.

    Reply