Jerk Pork {Crock Pot} #SundaySupper

Slow Cooker Jerk Pork from Curious Cuisiniere

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.


Slow Cooker Jerk Pork from Curious Cuisiniere

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.

Slow Cooker Jerk Pork from Curious Cuisiniere


Jerk Pork {Slow Cooker} #SundaySupper
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Jamaican
Serves: 6
  • 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
  1. Combine all ingredients in a slow cooker and cook on low for 6 hours.
  2. Remove pork from slow cooker and shred with two forks. Return to slow cooker and cook for an additional 1-2 hours.
  3. Serve with hearty bread.
Nutrition Information
Serving size: ⅓ LB PORK ONLY Calories: 330 Fat: 14.6g Saturated fat: 5.3g Carbohydrates: 3.4g Sugar: .8g Sodium: 777mg Fiber: .9g Protein: 43.9g Cholesterol: 130mg


Sunday Supper Movement

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!

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