Caribbean Pulled Pork Recipes

JAMAICAN JERK PORK

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

SLOW COOKER JERK PULLED PORK SANDWICHES

Steps:

• Sprinkle the pork all over with salt and pepper. Transfer to a 6- to 8-quart slow cooker insert. Add the Jamaican Style Jerk Cooking sauce, vinegar, onions and garlic. Cover and cook on low for 8 hours.
• Remove the pork from the slow cooker and strain the cooking liquid into a small saucepan. Bring the cooking liquid to a boil and then lower to a simmer and cook until reduced by about half.
• Meanwhile, shred the pork with a fork. Add the reduced cooking liquid to the shredded pork and season with salt and pepper.
• Serve the pulled pork on potato rolls with coleslaw, mango chutney and sweet potato chips on the side.

CARIBBEAN PULLED PORK SANDWICH

Steps:

• Add pulled pork, broth, and dry rub to a large skillet over medium heat. Stir gently to combine and simmer over medium low heat until heated through and ready to serve.
• Heat non-stick skillet and spray with cooking spray and then crack in an egg. Season with salt and pepper to taste. Cover and cook for 2-3 mins over medium heat. If the yolk starts to turn white and opaque, remove from the pan immediately. Transfer the egg to a plate and place in a warm, off oven to keep warm while you repeat with the remaining eggs. Alternatively, you can cook multiple eggs at the same time, remove to a plate, and cut apart.
• Add the bottom bun to a plate and top with the following layers: cheddar cheese, pulled pork, fried egg, salsa, and top bun .

JERK PULLED PORK WITH BANANA SALSA

Steps:

• The day before, mix the sea salt and 200g of the sugar in a large food bag. Add the pork and coat it well, then leave it in the fridge overnight.
• The next day, remove the pork and wipe the meat down with kitchen paper to remove any excess sugar or salt. Rub 3 tbsp of the jerk spices all over and sit the meat on a rack, in a roasting tin. Leave to marinate a little in the fridge, then 30 mins before you start cooking, bring it out to room temperature.
• Heat oven to 140C/120C fan/gas 1. Mix together the remaining 100g sugar with the pineapple juice, the remaining jerk spices and treacle, and rub half over the pork. Pour the other half into the tin and roast for 6 hrs. Baste the meat with the juices and roast for 1 hr more until the outside is charred and the inside tender. Rest the pork on a platter for 20 mins and pour any juices from the tin into a fat-separating jug.
• Put the diced banana in a bowl with the onion. Stone, peel and dice the avocados and add these, too. Mix in the lemon and lime juice, chillies, coriander stalks and leaves, and some seasoning.
• Heat the black beans in a microwave, and warm the tortillas following pack instructions. Add a couple of forks to the pork for shredding, discard the fat from the tin juices, and serve the rest alongside for pouring. Serve the pork with the wraps, beans, banana salsa, yogurt and shredded lettuce, if you like.

CARIBBEAN PULLED PORK

Steps:

• Preheat the oven to 325F. Rinse and dry the pork roast, and season liberally with salt and pepper. In a large dutch oven over medium high heat, warm the vegetable oil, and brown the roast on all sides. Add the onion and garlic to the pan as the last side is browning. Remove the meatfrom the pot, and deglaze the pan with chicken broth, scraping the bottom of the pan to get the browned bits. Return the pork to the pot, and add the cilantro, chiles and oregano. Cover the pot, reduce the heat to low, and cook the roast for 5 hours, or until the meat is very tender. If the pot becomes dry, add more chicken broth or water. Reserve 1/2 cup of the cooking liquid for later use and then transfer the meat and the rest of the juices to a large bowl. Cover loosely with plastic wrap, and chil for ast least one hour. Skim the fat off the liquid, and discard the onions and garlic. Remove any excess fat or borns from the pork, and shred the meat with a fork. Moisten the pork with the liquid and heat on the stove over medium heat until warmed through.