Jerk Pulled Pork

This was my first attempt at making a pulled pork, so I was instinctively working out a way of cooking rather than following a recipe. In the end it was incredibly simple; slow cooking followed by roasting leaves moist tender flaking meat combined with chewy spicy coating. The roasting juices reduce to make a perfect dipping sauce.

I think this Jerk Pulled Pork is a perfect party dish served with plenty of wraps, rolls or salads.  You can even freeze the pork, once defrosted it reheats really well just cook at 200degC for 20 minutes or so. I cannot wait to experiment with more seasonings thinking some South American Spices next time.

Jerk Pulled Pork

Pork Shoulder
Jerk Seasoning I mix it with lemon juice and zest.  ( I confess I buy a dry rub that contains Salt, Sugar, Cayenne Pepper, Black Pepper, Pimento, Cinnamon, Oregano, Bay Leaves, Nutmeg ) but there are some good recipes online for blends.

1. Rub the pork shoulder all over with the jerk seasoning.
2. Place it in a large lidded cast iron pot and put in the oven at 150degC for 3 hours.
3. You will find plenty of juices escape keeping the pork moist, alternatively this works perfectly cooked in a slow cooker on low for 30 minutes)
4. Finally place the pork  in a deep roasting tray with the juices and place in a hot oven 190degC for 25 minutes, until the outside is caramalised and the juices reduced.
5. Once cooked the pork can be pulled apart with a knife and fork.

For this first time trying pulled pork I served with a chilli sauce and a salad made with grated carrot, finely chopped garlic,  yogurt , mint and parsley sprinkled with a few poppy seeds.

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