We all know and love Carl from Monforte Dairy for his cheese recommendations each Saturday, and now he’s sharing one of his favourite recipes with us! The key to this recipe he says is the Jerk Sauce from Annette at Organic Vibes Farm. Pick-up a jar or two at the market on Saturday!
Carl’s Pulled Jerk Pork Recipe
4-5 lbs pork butt/shoulder
1 – 250 ml Jar Organic Vibes’ Jerk Sauce
2 yellow onions roughly chopped
2 sweet peppers chopped into small strips
4 -6 jalapenos seeded and roughly chopped
4 -6 Thai chilies (or other hot peppers) seeded and roughly chopped
6 cloves garlic roughly chopped
2 tablespoons maple syrup or honey
1 – 500 ml can of beer (dark lager is best, any will do)
Additional veggie options:
Roughly chopped mushrooms
dried chilies for more heat
Carrots, potatoes or other veggies that will do well slow-cooked
2 Tablespoons salt
1 Tablespoon cinnamon
2 Tablespoons cumin powder
1) Cut some of the excess fat off the pork, and rub in the pork rub mixture. Place into slow-cooker, add veggies, jerk sauce, and beer. Add some water to ensure the pork is covered.
2) Cook for 6-8 hours. Pork should be extremely tender and pull apart easily after cooking. Add salt to taste.
3) Take any excess juice and cook it down in a pan to make a sauce for the pulled pork.
4) Serve in a sandwich or with rice and beans.
(Note: some pulled pork recipes braise pork before slow-cooking, however, I believe it is unnecessary, but you can do it if you wish)