Ingredients:

  • 3 lb (1.35 kg) Pork Shoulder (Boston Butt), trimmed of excess fat
  • 1 Tbsp Coarse Salt (Kosher or sea salt)
  • 1 tsp Freshly Ground Black Pepper
  • 1 cup (240 ml) Chicken or Vegetable Stock
  • 6 stalks Spring Onions (Scallions), rough chop
  • 2 Tbsp (30 g) Fresh Ginger, peeled and roughly chopped
  • 6 large Garlic Cloves, peeled
  • 1-2 whole Scotch Bonnet or Habanero Chillies (use gloves)
  • 1/4 cup (50 g) Dark Brown Sugar, packed
  • 1/4 cup (60 ml) Soy Sauce (Dark or Light)
  • 2 Tbsp (30 ml) Apple Cider Vinegar
  • 2 Tbsp (30 ml) Vegetable Oil
  • 2 Tbsp (10 g) Ground Allspice
  • 1 Tbsp (5 g) Dried Thyme
  • 1/2 tsp (2 g) Nutmeg, freshly grated preferred
  • 1 large (350g) Ripe Mango, diced finely (about 1.5 cups)
  • 1 cup (150g) Fresh Pineapple, diced finely
  • 1/2 small (60g) Red Onion, very finely diced
  • 1/2 medium (80g) Red Bell Pepper (Optional), diced
  • 2 Tbsp (30 ml) Lime Juice, freshly squeezed
  • 1/4 cup (10 g) Coriander (Cilantro), chopped
  • Salt & Pepper, To taste

Instructions:

  1. Prepare the Jerk Paste: Combine the spring onions, ginger, garlic, chillies, brown sugar, soy sauce, vinegar, oil, and all dry spices (allspice, thyme, nutmeg) in a food processor. Process until a thick, relatively smooth paste forms.
  2. Prep and Marinate the Pork: Pat the pork shoulder dry thoroughly. Season all over with salt and pepper. Smear the Jerk paste generously over the entire pork shoulder, cover, and refrigerate for a minimum of 4 hours, or ideally overnight.
  3. Set Up the Cooker: Pour the 1 cup of stock into the bottom of the slow cooker (5-quart minimum). Place the marinated pork shoulder inside.
  4. Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 8 hours, or the HIGH setting for 4 hours, until the pork is falling apart easily (Internal temp 200°F / 93°C).
  5. Rest and Shred: Carefully remove the cooked pork and place it on a cutting board. Tent loosely with foil and let it rest for 15 minutes. Reserve the cooking liquid (jerk jus).
  6. Moisten: Using two forks, shred the pork completely, discarding any large pieces of fat or bone. Return the shredded pork to the slow cooker bowl. Stir in 1/2 to 1 cup of the reserved cooking liquid until the pork is moist and coated.
  7. Make the Salsa: In a medium bowl, combine the diced mango, pineapple, red onion, and bell pepper (if using).
  8. Dress and Season Salsa: Pour the fresh lime juice over the fruit mixture. Add the chopped coriander, and season lightly with salt and pepper. Toss gently to combine. Make this salsa right before serving.
  9. Serve: Spoon the hot, shredded Jerk pork onto your platter, topping generously with the bright, cool Caribbean Sunshine Salsa.