Jerk pulled pork with banana salsa

Jerk pulled pork with banana salsa

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(2 ratings)

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Cooking time

Prep: 1 hr Cook: 7 hrs plus overnight marinating

Skill level

Easy

Servings

Serves 6 - 8

The perfect party sharing dish is spiced up with Caribbean seasoning and served with a fruity coarse salsa

Nutrition and extra info

Additional info

  • leftover pork only
Nutrition info

Nutrition per serving (8)

kcalories
822
protein
52g
carbs
88g
fat
28g
saturates
9g
fibre
8g
sugar
34g
salt
2.4g

Ingredients

  • 200g sea salt
  • 300g dark muscovado sugar
  • 2kg piece boned shoulder of pork, trimmed of rind, but leave fat
  • 4 tbsp jerk seasoning (we used Bart), mixed with 2 tsp ground cinnamon
  • 150ml pineapple juice
  • 50g treacle
  • 2 x 400g cans black beans, drained and rinsed well
  • lots of soft flour tortillas (2-3 per person depending on size and appetites)
  • big pot of natural yogurt and shredded lettuce, to serve (optional)

For the banana salsa

  • 3 medium bananas, firm to ripe, peeled and cut into 1cm cubes
  • 1 red onion, finely diced
  • 2 just-ripe avocados
  • juice 1 lemon
  • juice 2 limes
  • 1-2 red chillies, deseeded and diced
  • small pack coriander, stalks finely chopped, leaves roughly chopped

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Method

  1. The day before, mix the sea salt and 200g of the sugar in a large food bag. Add the pork and coat it well, then leave it in the fridge overnight.
  2. The next day, remove the pork and wipe the meat down with kitchen paper to remove any excess sugar or salt. Rub 3 tbsp of the jerk spices all over and sit the meat on a rack, in a roasting tin. Leave to marinate a little in the fridge, then 30 mins before you start cooking, bring it out to room temperature.
  3. Heat oven to 140C/120C fan/gas 1. Mix together the remaining 100g sugar with the pineapple juice, the remaining jerk spices and treacle, and rub half over the pork. Pour the other half into the tin and roast for 6 hrs. Baste the meat with the juices and roast for 1 hr more until the outside is charred and the inside tender. Rest the pork on a platter for 20 mins and pour any juices from the tin into a fat-separating jug.
  4. Put the diced banana in a bowl with the onion. Stone, peel and dice the avocados and add these, too. Mix in the lemon and lime juice, chillies, coriander stalks and leaves, and some seasoning.
  5. Heat the black beans in a microwave, and warm the tortillas following pack instructions. Add a couple of forks to the pork for shredding, discard the fat from the tin juices, and serve the rest alongside for pouring. Serve the pork with the wraps, beans, banana salsa, yogurt and shredded lettuce, if you like.

Recipe from Good Food magazine, March 2014

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Comments

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katyrouth's picture
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Sublime! Kept adding more water throughout the cooking to stop the marinade burning on the bottom of the pan. Was convinced the banana salsa would be disgusting but it worked perfectly with the pork: didn't taste fruity exactly, just refreshing and sweet.

patriciaf's picture
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This is gorgeous and oh so tasty. I found a recipe for Jerk seasoning and made my own and on first tasting thought I had overdone the cayenne pepper but when it was served it was fine. The meat was very tender, Just one query when the recipe states "Pour the other half into the tin and roast for 6 hrs" I am assuming it means covered and then uncover for the last hour? Anyhow that is how I cooked it and it worked fine.

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