Jamaican Jerk Pulled Pork

Jamaican Jerk Pulled Pork

with 2 Comments

Everyone loves Jamaican Jerk and everyone loves pulled pork. Why not mix the two! As you cook this dish for 5-7 hours, the smell it creates is one of invitation and warmth, ideal for this time of year. It literally puts a smile on your face. It’s one of the first dishes Isabella and I cooked together, actually at her uncles house, so has a great deal of sentimental value. Also it is incredibly easy and feels authentic. The oven does the work. We served it with a warm vegetable salad, but have served it before with nice sweet brioche buns. 



2kg Pork shoulder joint – fat removed

2 teaspoons Mixed spice

2 teaspoons Garlic salt


2 teaspoons Chilli powder

2 teaspoons Chill Flakes

3 tablespoons of Rum (we use Captain Morgans)

3 tablespoons Olive Oil

2 teaspoons All spice

2 teaspoons Cayenne pepper

2 teaspoons Curry Powder

2 teaspoons Ground Cumin

2 teaspoons Garam Marsala

1 tablespoon Brown sugar

2 teaspoons Nutmeg

1 large Onion



  • Pre-heat oven to 120°C.
  • Place pork into an oven safe pan with a lid.
  • Pour oil over.
  • Add all spices and sugar into and massage pork, making sure it is even.
  • Pour in rum.
  • Cut onions into chunks and throw in.
  • Place into oven and cover for 5-7 hours, letting all the flavours infuse.



2 Responses

  1. Pina
    | Reply

    I absolutely loved this dish that Isabella and Dan cooked for us. It was served with brioche buns lightly toasted. A definite hit in our house. Comfort food to the max!!

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