Slow Cooker Jerk Pulled Pork

by ImmaculateBites on 24 May, 2015

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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- easy prep, I so hope it is not too late.

 Have I been Jerking you around?  Yes, is the response am 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!  Ok, I take that back, because just maybe, I have NOT got your appetite wet yet. And you want to give me the run for my money….I get it . Stay tuned. Will you please, because there is more jerking 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!!!

5.0 from 2 reviews
Slow Cooker Jerk Pulled Pork
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Caribbean
Serves: 5-6
Ingredients
  • I 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
  1. Trim pork of excess fat and pat dry with a cloth or paper napkin. Cut in 2 pieces
  2. Generously salt pork, and then rub with jerk seasoning. Allow refrigerating overnight to allow the flavors to penetrate the meat
  3. In a food processor or blender, combine the cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg and all spice. Pulse for about 30 seconds until blended
  4. 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. Cover the slow cooker, turn it on to high, and let it cook for about 5- 6hours.
  5. After shoulder pork is cooked carefully remove the Lid.
  6. You may serve as is or shred it using a fork and
  7. 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.
  8. 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.

Slow cooker Jerk Pulled Pork IMG_9750 IMG_9754 IMG_9784 IMG_9791

slow cooker Jerk pulled pork

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{ 6 comments }

Roast Jerk Plantains

by ImmaculateBites on 21 May, 2015

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Roast Jerk Plantains- These “Good Guys” here, will sure get you excited about plantains, whether you are a fan or still iffy about plantains. They are healthy – baked not fried, sweet, spicy and a tropical delight.

Topped with onions and bell pepper and you have yourself a vegan meal or side if you prefer.

Plantain Jerk

Sometimes you think you know exactly what you want when you head to the kitchen, then again, along the way, something changes in a split second. And then you know exactly  what you want. Am I making any sense to you?

 Roasted Plantains

 Anyways, that’s what happened here, with these plantains. I wanted to make some simple roast plantains, knew exactly what I wanted and things changed.

Jamaican Jerk Seasoning

As soon as I saw  this jerk seasoning on the counter . Jerk plantains is what am having. And It has been a favorite for a while now . 

 Roast Plantains

I bet you have tried plantains in a number ways but have never tried it with jerk seasoning right? Eh

 I contemplated for a while what to call these ; Jerk plantains? Spicy Plantains with bell pepper and onions? Roast plantains? Decisions decisions what’s girl to do? 

Roast Plantains

Try pairing it up with these chicken wings right here and you will be dancing like James Brown.

Enjoy!

5.0 from 2 reviews
Roast Jerk Plantains
 
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: Caribbean
Serves: 2-3
Ingredients
  • 2-3 Plantains
  • Jerk Seasoning (adjust according to preference)
  • Oil for drizzling
  • Stir Fried Onions and Bell pepper (optional)
  • ¼ cup oil
  • ½ medium onion
  • 1 Bell pepper (green or red)
Instructions
  1. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
  2. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
  3. Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to facilitate peeling
  4. Cut in half cross way, then cut in half length ways and cut further into desired uniform strips.
  5. Line a baking sheet with foil or parchment paper and place the plantains in a single layer.
  6. Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
  7. Add sliced onion in hot oil in a skillet for about one minute.
  8. Then add strips of bell pepper

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{ 8 comments }

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