Monday, 27 September 2010

Slow Cooked Jerk Pulled Pork

I love Becky at Girl Interrupted Eating she always cooks recipes I want to try and has a passion for slow cooked hearty meal like I do.  So when I spied this recipe for Jerk Pulled Pork on her blog I knew I was going to try it straight away!

I have not changed much from her recipe, but will add my own observations.

I used a 1.5Kg boneless rolled shoulder of pork skin on.  I used Shwartz Jamaican Jerk Seasoning, approx 4 tsp and to this I added the juice and zest of one lemon, 1/2 tsp Cinnamon, 1 tsp dried oregano and a few bit of grated nutmeg.

This mixed together and rubbed all over the joint gave it a wonderful fragrance which really permeated throughout the entire joint.  Like Becky, I will probably try to make my own blend of seasonings and spices next time. I think a lot of fun can be had changing/amending/playing with this simple recipe.

The meat was kept extremely moist during the 3 hours cooking time and once transferred to the roasting tin and the temp heated up, we did find that the sugars in the meat caramelised and became very sticky and blackened.  The skin did not go crispy, but it did render down until very soft, melting rather than chewy.

I served this with flat tortilla wraps and I made up a few components for salad accompaniments.  Grated carrot with finely minced garlic and Greek yogurt was fantastic. 
I also made cucumber with yogurt and mint, some de-seeded diced tomatoes and diced cooked beetroot with crumbled feta. any or all of these added to the wrap with some sweet chili sauce drizzled over the top and plenty of the delicious pulled pork wrapped up, total heaven. 

A really fun meal to have and so utterly yummy, I have not had such a tasty meal in quite a while, the meat was a total star!  There was plenty of leftovers for round two the next day.

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