5 from 6 votes
Slow Cooker Jerk Pork
This easy recipe for fiery Jerk Pork is made in your Slow Cooker and feeds a crowd! Makes the best jerk pork sandwiches with creamy coleslaw!
Prep Time
30 mins
Cook Time
8 hrs
Servings:
15
Calories:
449 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 7 pounds pork shoulder pork shoulder, trimmed of fat, Boston Butt
- ½ cup jerk seasoning Walker's Wood brand
- ½-1 cup vegetable broth homemade
For Coleslaw
- 1 head green cabbage
- ¼ head red cabbage
- 1 carrot peeled
- 1 cup mayonnaise
- ¼ cup cider vinegar
- 2 tablespoons sugar
- ½ teaspoon celery seed
- salt to taste
- black pepper to taste
For serving
- sandwich roll or hamburger buns
- lettuce
- microgreens pea shoots or other sprouts
Instructions
- Trim the pork shoulder and cube into large chunks. Transfer pork to a 2 gallon zip top storage bag. Add the jerk seasoning, seal the bag and massage the seasoning all over the pork. Refrigerate overnight.
- The next day, place the pork in the slow cooker, place the lid on top and turn it onto high for 6 hours or low for 8-10 hours or until pork is very tender and falls apart easily.
Cup of Yum
Meanwhile make the coleslaw
- Use a food processor or box grater to shred the cabbage and carrot. Mix in a large bowl and set aside. In a small bowl combine the mayonnaise, vinegar, celery seed, salt and pepper and whisk. Pour the dressing over the cabbage and toss with salad tongs. Refrigerate until ready to use.
- Use a slotted spoon to remove the pork and transfer to a large bowl. Use a ladle to scoop the braising liquid into a large measuring cup.
- Transfer the pork to a large bowl and use two forks to pull and shred the pork. Return the pork to the slow cooker and add half a cup of vegetable broth and stir. Taste for seasoning. If it needs more liquid you can add more vegetable broth to tone down the heat slightly, or use some of the braising liquid to kick it up even more. Pork should be moist and juicy, but not soupy.
- To make the sandwiches, split the rolls in half, place a leaf of lettuce on the bottom bun followed by a scoop of jerk pork, a spoonful of coleslaw and a sprinkle of sprouts.
Notes
- Avoid touching the jerk seasoning with your bare hands -- if you have any open cuts, it will sting and if it gets near your eyes, it will burn like the devil himself (take it from someone who knows).
Nutrition Information
Calories
449kcal
(22%)
Carbohydrates
6g
(2%)
Protein
46g
(92%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Cholesterol
151mg
(50%)
Sodium
301mg
(13%)
Potassium
975mg
(21%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
920IU
(18%)
Vitamin C
30.4mg
(34%)
Calcium
68mg
(7%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 449
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 6g | 2% |
| Protein | 46g | 92% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 151mg | 50% |
| Sodium | 301mg | 13% |
| Potassium | 975mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 30.4mg | 34% |
| Calcium | 68mg | 7% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.