Jamaican Jerk Spiced Pulled Pork
ingredients
- 500 g Pork Shoulder
- 2 Bay Leaves
- 50g Jamaican Jerk paste
- 50g BBQ Sauce (Texan Style)
- Salt and pepper to taste
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Place the pork shoulder in a pan, with enough cold water to cover it completely and add the two bay leaves.
- Place the pan on the heat and gently bring it to a simmer.
- Throughout cooking skim any scum from the liquid.
- Let the pork gently simmer on a very low heat for 3-4 hours until the meat is tender.
- Carefully remove the pork from the cooking liquid.
- Pass the cooking liquid through a sieve and keep about 150 ml.
- Place the pork in an oven-proof pan and coat it with the
- Jerk paste and BBQ sauce.
- Roast in a preheated oven for 15 minutes, until it becomes lightly caramelized and sticky. Baste with any excess juices.
- Remove the pork from the pan, place it in a serving dish, and use two forks to pull the meat into rough shreds.
- Place the empty pan back on the heat and add the retained 150ml of the cooking liquid. Bring to the boil, then simmer until reduced and then pass the liquid through a sieve and pour it back over the pulled meat.
- Stir everything together and serve
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only. Nutritional information is excluding optional extras