Pulled jerk pork with rice and avocado recipe
Pulled pork just got mega. Rubbed with a medley of paprika, jerk seasoning, sugar and salt, and slow-cooked until mouthwateringly tender, this meaty main is more than worth the wait. Serve with a fragrant black bean and spring onion-spiked rice, creamy avocado and a sprinkle of chilli for a flavour-packed weekend feast. See method
- 1.5kg bone in pork shoulder joint
- 2½ tbsp jerk seasoning
- 1 tsp smoked paprika
- 4 tbsp brown sugar
- 500g microwave rice
- 400g tin black beans, drained and rinsed (or kidney beans if you prefer)
- 30g coriander leaves, roughly chopped
- 2 spring onions, sliced
- 2 avocados, destoned and sliced
- 1 red chilli, deseeded and finely sliced
- 2 limes, quartered
If you don't have these beans, you can use any tinned bean in water
Each serving contains
of the reference intake
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Carefully trim the rind off the shoulder of pork, but leave the fat on. Mix together the jerk seasoning, paprika, sugar and 2½ tsp salt and rub half of it into the pork shoulder. Sit it on a rack inside a baking tray and roast for 30 mins until it begins to brown. Remove from the oven and reduce the temperature to gas 2, 150°C, fan 130°C.
- Sprinkle the remaining seasoning mix over the pork and pour 250ml water into the base of the baking tray. Cover the tray with foil, sealing tightly to prevent steam from escaping.
- Return the tray to the oven and cook for 5 hrs until meltingly tender. Remove the pork from the oven, pour the juices from the tray into a bowl then cover the pork with foil again and leave to rest for 30 mins. Shred the pork with 2 forks, discarding any fat, and combine with 1-2 tbsp of the reserved cooking juices.
- Meanwhile, heat the rice following the pack instructions. Combine with the beans and most of the coriander and spring onions. Season to taste.
- Serve the rice in bowls with the pulled pork and avocado piled on top. Scatter over the chilli, remaining herbs and serve with the lime wedges to squeeze over.
See more Pork recipes
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