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JERK PULLED PORK RECIPE

This recipe for Jerk Pulled Pork comes from Shelina Permalloo, former MasterChef winner, courtesy of www.billingtons.co.uk.

Summer finally arrived and there is no better way to make the most of the weather than by bringing all your friends and family together for a BBQ, but what to cook? Shelina Permalloo has added a delicious Mauritian twist using only the finest sugar from her homeland to play on the current food trend of pulled pork, so you can stand out from the crowd.

But don’t worry if the weather does the usual British thing and the rain makes an appearance, this recipe can easily be transferred to the oven. A win-win all round!

Watch the video with Shelina Permalloo where she shows you how to make this delicious pulled pork recipe with a Mauritian twist.

Ingredients

3kg Pork shoulder

For the marinade:
1 Whole onion chopped
4 Cloves garlic crushed
1 Whole scotch bonnet pepper (including seeds)
1 Bunch of spring onions chopped
2 tbsp Freshly picked thyme
2 tbsp Billington’s Unrefined Dark Muscovado Sugar
2 tbsp Soy sauce
2 tbsp All spice
100ml Apple juice
50ml Water

For the Jerk sauce:
3 Cloves of garlic
2 inch piece of ginger
3 Spring onions
1 tbsp Ground all spice
2 tbsp Sweet paprika
2 tbsp Billington’s Unrefined Molasses Sugar
100ml Ketchup
2 tbsp Freshly picked thyme
50ml Apple juice
2 tbsp Red wine vinegar

Method

  • Roughly chop the marinade ingredients and blend in a food processor.
  • Rub the pork shoulder in the marinade and allow to rest for up to 6 hours in the fridge - preferably overnight.
  • Preheat the oven to 150°C / Gas Mark 2.
  • Cook the shoulder of pork 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.
  • Place all the ingredients for the jerk rub in a food processor until completely smooth and combined.
  • Start up the BBQ and then rub the jerk rub over the cooked shoulder.
  • 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.
  • 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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