No need for an expensive spice mix or hard to find Scotch Bonnet peppers, this slow cooker Jerk Pork packs all the Jamaican flavor using spices you probably already have in your pantry.
Sitting on the beach, eating pork and chicken so hot you just had to go to the bar and grab another drink to keep things manageable…
I just got lost in a daydream.
And then I opened my eyes to big flakes of snow clouding the view from our window, and predicted high temperatures for tomorrow at -14.
TAKE ME BACK!
Unfortunately, a mid-winter trip to the Caribbean isn’t in our future. So, we’ll have to make due with food that brings us back to those sunny days.
Not to mention, this pork will really warm you up from the inside out.
One of the three main ingredients in jerk seasoning is the Scotch bonnet chile pepper, a variety of habanero. Habanero chiles are arguably the hottest in the world, somewhere around one thousand times hotter than the jalapeno. (Ouch!) Since our trip, we’ve searched high and low for these chilies, to no avail. But, maybe it’s for the better.
We’ve replaced the Scotch bonnet with red pepper flakes for heat and black pepper for depth, creating a heat and flavor in this pork that is similar to what we ate in Jamaica. Similar, that is, in everything except the 5-alarm fire the heat level caused.
If you’d like to give jerk pork a try, but aren’t sure how you’ll do with the heat, go ahead and decrease the red pepper flakes. You’ll still get the slightly sweet, deep and herby flavor of allspice and thyme in a delicious pulled pork that is well worth enjoying, even without the heat.
- 2lb pork roast (Boston but or picnic roast)
- 2 c water
- 2 Tbsp cider vinegar
- 2 Tbsp soy sauce
- 1 Tbsp red pepper flakes
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp thyme
- 2 tsp allspice (roughly 24 whole berries, crushed)
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cinnamon
- ½ tsp nutmeg
- Combine all ingredients in a slow cooker and cook on low for 6 hours.
- Remove pork from slow cooker and shred with two forks. Return to slow cooker and cook for an additional 1-2 hours.
- Serve with hearty bread.
Ease into 2014 with these great slow-cooker and crock pot ideas from the Sunday Supper Group! Thanks to Cindy of Cindy’s Recipes and Writings for hosting this week!
Whet Your Appetite
Simmering Soups, Stews, and Side Dishes
- Chicken and Wild Rice Soup from Peanut Butter and Peppers
- Low-Carb Chunky Beefy Vegetable Soup from Yours And Mine Are Ours
- Beef, Wine and Mushroom Soup from Noshing With The Nolands
- Slow Cooker Chicken Parmesan Soup from Foxes Love Lemons
- Beef Stew from The Foodie Army Wife
- Pot Roast and Portabello Stew from Kudos Kitchen By Renee
- Slow Cooker Black Bean and Polenta Stew from Mama’s Blissful Bites
- Turkey Stew from Magnolia Days
- San Antonio Chunky Chicken Stew from The Weekend Gourmet
- Pumpkin, Chickpea & Lentil Stew from Take A Bite Out of Boca
- Slow Cooker Chickpeas from Shockingly Delicious
- Football Sunday Teriyaki Pulled Pork from Family Foodie
- Slow Cooker Apricot Jalapeno Pork Chops from Hot Momma’s Kitchen Chaos
- Vegan Slow Cooker Hoppin’ John from Killer Bunnies, Inc
- Slow Cooker Coffee Glazed Brisket from That Skinny Chick Can Bake
- Chipotle Honey BBQ Ribs from A Kitchen Hoor’s Adventures
- Crockpot Country Style Pork Ribs from Cooking On The Ranch
- Slow Cooker Jerk Pork from Curious Cuisiniere
- Slow Cooker Beef Daube Provencal from Momma’s Meals
- Crock Pot Chicken Cacciatore from The Dinner-Mom
- Chicken and Broccoli from Cindy’s Recipes and Writings
- Tacos de Lengua from The Texan New Yorker
- Slow Cooker Salsa Chicken & Black Beans for Tacos from Cupcakes & Kale Chips
- Chinese Chicken from The Ninja Baker
- Slow Cooker Beef Brisket French Dip Sandwiches from Neighborfood
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