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Jerk Pulled Pork by Billington's

  • Total Time

    5h 20m
    • Prep Time

      20m
    • Bake Time

      5h 0m
  • Serves

    6

  • Skill Level

    Intermediate
  • Dietary Needs

    DF/EF/GF
    • Dairy free
    • Egg free
    • Gluten free
  • 0 Reviews

    No ratings yet

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. This recipe developed by Shelina Permalloo is a real crowd pleaser.

Method

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

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

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

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

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

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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