Pulled Jerk Pork

Charmaine Lu -
  • 1.5kg bone-in pork shoulder
  • 2.5 tbsp jerk seasoning
  • 1 tsp smoked paprika
  • 4 tbsp brown sugar
  • Rice, peas and avocado to serve
  • Preheat the oven to 220C. Trim the rind off the pork shoulder but leave the fat on. Mix the jerk seasoning, sugar, paprika and 2.5 tsp of salt, and rub half of this mixture into the pork. Sit the joint on a rack in a baking tray and roast for 30 mins, then remove from the oven and reduce the heat to 150C.
  • Sprinkle the pork with the remaining seasoning mix, and pour 250ml water into the base of the baking tray. Cover everything with foil, seal tightly and return to the oven for 5 hours. Remove the pork from the oven and pour the cooking juices into a bowl. Cover the pork again and leave to rest for 30 mins, then shred the pork between 2 forks and mix with 2 tbsp of the cooking juices. Serve with rice, peas, avocado, chopped herbs and chilli.
6 hrs
4 serving