Company worthy slow cooker jerk pulled pork- Seasoned with jerk spice and slowly cooked with jerk marinate and pineapple. Easy, tender, incredibly flavorful.
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!
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!
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.
This makes a complete meal, Happy Memorial Day!!!
Slow Cooker Jerk Pulled Pork
- 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
- 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.