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Jerk pulled pork in rolls next to a bowl of salsa. Tried & Tested

Jerk pulled pork

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Pulled pork is absolutely delicious, and with the kick of the jerk sauce along with the sweet taste of unrefined dark muscovado sugar, these tasty buns are sure to go down a storm.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:medium

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Ingredients

For the marinade

  • 1 1 Onion(s) chopped
  • 4 4 Garlic clove(s) crushed
  • 1 1 Scotch bonnet chilli (including seeds)
  • Spring onions 1 bunch, chopped
  • 2tbsp 2tbsp Thyme leaves
  • 2tbsp 2tbsp Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 2tbsp 2tbsp Soy sauce
  • 2tbsp 2tbsp Allspice
  • 100ml 3½ fl oz Apple juice
  • 50ml 1¾ fl oz Water

For the jerk sauce

  • 3 3 Garlic clove(s)
  • Ginger 2 inch piece
  • 3 3 Spring onions
  • 1tbsp 1tbsp Allspice
  • 2tbsp 2tbsp Paprika
  • 2tbsp 2tbsp Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
  • 100ml 3½ fl oz Tomato ketchup
  • 2tbsp 2tbsp Thyme
  • 50ml 1¾ fl oz Apple juice
  • 2tbsp 2tbsp Red wine vinegar
  • 3kg 6⅝ lb Pork shoulder

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Roughly chop the marinade ingredients and blend in a food processor.

    Ingredients for this step

    • 1 1 Onion(s) chopped
    • 4 4 Garlic clove(s)
    • 1 1 Scotch bonnet chilli (including seeds)
    • 3 3 Spring onions
    • 2tbsp 2tbsp Thyme leaves
    • 2tbsp 2tbsp Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 2tbsp 2tbsp Soy sauce
    • 2tbsp 2tbsp Allspice
    • 100ml 3½ fl oz Apple juice
    • 50ml 1¾ fl oz Water
  2. Classic mode Step 2

    Rub the pork shoulder in the marinade and allow to rest for up to 6 hours in the fridge – preferably overnight.

    Ingredients for this step

    • 3kg 6⅝ lb Pork shoulder
  3. Classic mode Step 3

    Set the oven at gas mark 150°C (130°C, gas mark 2) and cook the shoulder for 4 – 5 hours.  If it looks like it is getting dry, add some water to the pan. Baste the shoulder often during the cooking time. You want the meat to be nearly coming away from the bone when it is cooked.

  4. Classic mode Step 4

    Place all the ingredients for the jerk sauce in a food processor until completely smooth and combined.

    Ingredients for this step

    • 3 3 Garlic clove(s)
    • Ginger 2 inch piece
    • 3 3 Spring onions
    • 1tbsp 1tbsp Allspice
    • 2tbsp 2tbsp Paprika
    • 2tbsp 2tbsp Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
    • 100ml 3½ fl oz Tomato ketchup
    • 2tbsp 2tbsp Thyme
    • 50ml 1¾ fl oz Apple juice
    • 2tbsp 2tbsp Red wine vinegar
  5. Classic mode Step 5

    Start up the BBQ and then rub the jerk sauce over the cooked shoulder.

  6. Classic mode Step 6

    Place the shoulder on the BBQ and cook until you get charred bits of shoulder which will intensify the flavour. Alternatively cook the pork for an additional 45 minutes in the oven.

  7. Classic mode Step 7

    The meat should pull away from the shoulder so you can serve it in baps with a nice fresh salsa to go with it.