Jerk pulled pork

Jerk pulled pork

From
C is for Caribbean
Serves
6

Ingredients

Quantity Ingredient
1.2kg shoulder of pork
3 tablespoons dark brown sugar
6 garlic cloves, peeled
10 sprigs thyme, leaves only
4 spring onions
2 scotch bonnet chillies, deseeded
3 tablespoons see method for ingredients
50ml dark rum
1 tablespoon sea salt

Method

  1. Blitz the sugar, garlic, thyme, onions, chillies, jerk seasoning, rum and salt in a food processor, or finely mince the larger ingredients and mix in a bowl to make the jerk marinade.
  2. Rub the marinade all over the pork, then cover and refrigerate for 6 hours, or overnight.
  3. When ready to cook, preheat the oven to 140°C. Transfer the pork to a lidded casserole dish, cover and cook for 6 hours until tender.
  4. Remove the pork from the oven and leave to rest for 15 minutes, before transferring to a board, and using 2 forks to shred the meat.
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