Ingredients with Measurements:
- 4 lbs. pork shoulder
- 1 cup Plum Jerkum BBQ sauce
- 1/4 cup brown sugar
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup apple cider vinegar
- 1/4 cup water
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together the brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. Rub the spice mixture all over the pork shoulder.
3. In a slow cooker, mix together the Plum Jerkum BBQ sauce, apple cider vinegar, and water.
4. Add the pork shoulder to the slow cooker and spoon some of the sauce over the top.
5. Cook on low for 8 hours or until the pork is tender and falls apart easily.
6. Remove the pork from the slow cooker and shred it using two forks.
7. Return the shredded pork to the slow cooker and mix it with the remaining sauce.
8. Cook on low for an additional 30 minutes to allow the flavors to meld together.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours and 30 minutes
Temperature:
Low heat setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Total fat: 18g
Saturated fat: 6g
Cholesterol: 150mg
Sodium: 670mg
Total carbohydrates: 20g
Dietary fiber: 0g
Sugars: 18g
Protein: 48g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Plum Jerkum BBQ sauce can be substituted with regular BBQ sauce and 1/4 cup of plum jam.
Variations:
- Add diced onions and bell peppers to the slow cooker for added flavor and texture.
- Use the pulled pork to make sandwiches or tacos.
- Top the pulled pork with coleslaw for added crunch and freshness.
Tips and tricks:
- Make sure to rub the spice mixture all over the pork shoulder to ensure even flavor.
- Allow the pork to rest for 10-15 minutes before shredding to make it easier to handle.
- Use two forks to shred the pork instead of a knife to achieve a more tender texture.
- Use leftover pulled pork to make quesadillas or pizza.
Storage instructions:
Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulled pork in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pulled pork on a platter with a side of coleslaw and cornbread.
Garnishes:
Garnish with fresh cilantro or chopped green onions.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Coleslaw
- Cornbread
- Baked beans
- Roasted vegetables
Troubleshooting advice:
- If the pork is not falling apart easily, it may need to cook for an additional hour or two.
- If the sauce is too thick, add more water or apple cider vinegar to thin it out.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pulled pork in the refrigerator within 2 hours of cooking.
Food history:
Jerk seasoning is a traditional Jamaican spice blend that typically includes allspice, thyme, and scotch bonnet peppers. This recipe puts a twist on the classic jerk seasoning by adding Plum Jerkum BBQ sauce.
Flavor profiles:
This dish has a sweet and spicy flavor profile with hints of plum, garlic, and onion.
Serving suggestions:
Serve the pulled pork on a bed of rice or on a sandwich bun.
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Region: Jamaican