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Jerk Pulled Pork

This is a lovely recipes which has an enhanced flavour due to having two processes - a marinade and then a sauce, allowing the pork to take on oodles of flavour. A perfect party dish to impress!


3kg Pork shoulder
For the marinade
1 whole onion
4 Garlic cloves (crushed)
1 Whole scotch bonnet pepper (including seeds)
1 Bunch spring onions chopped
2tbsp Freshly picked thyme
2 tbsp Billington’s Unrefined Dark Muscovado Sugar
2tbsp Soy Sauce
2tbsp All Spice
100ml Apple Juice
50ml Water
For the jerk sauce
3 Cloves of garlic
2 inch piece of ginger
3 Spring onions
1tbsp Ground all spice
2tbsp Sweet paprika
2tbsp Billington’s Unrefined Molasses Sugar
100ml Ketchup
2tbsp Freshly picked thyme
50ml Apple juice
2tbsp Red wine vinegar


  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 2/150°C 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 rub in a food processor until completely smooth and combined. 
  5. Start up the BBQ and then rub the jerk rub 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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