CARIBBEAN PULLED PORK RECIPES

Name: Jamaican Jerk Pork
Cook time: 8 h
Total time: 18 h
Yield: 6-8 serving(s)
Ingredients: 1 1/2 teaspoons ground allspice; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground thyme; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 3 green onions, chopped; 3 cloves garlic, minced; 2 scotch bonnet peppers (these are "killer" hot so you may want to use something like a jalapeno); 1 medium onion, chopped; 1 lemon, juice of; 3 teaspoons oil; 2 teaspoons soy sauce; 2 teaspoons malt vinegar; 1 teaspoon minced gingerroot; 3 -4 lbs cubed pork butt (2 inch chunks)

JAMAICAN JERK PORK RECIPE - FOOD.COM

Jamaican Jerk Pork Recipe - Food.com image

This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!

Total Time 18 hours

Prep Time 1

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 teaspoons ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 green onions, chopped
3 cloves garlic, minced
2 scotch bonnet peppers (these are "killer" hot so you may want to use something like a jalapeno)
1 medium onion, chopped
1 lemon, juice of
3 teaspoons oil
2 teaspoons soy sauce
2 teaspoons malt vinegar
1 teaspoon minced gingerroot
3 -4 lbs cubed pork butt (2 inch chunks)

Steps:

In a large bowl combine the first 7 ingredients.
Mix thoroughly.
In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
Blend until very smooth.
Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
Cover and stir or flip often.
Marinate for at least 8 hours.
Take out of the fridge 1 hour before grilling.
Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

Nutrition Facts : Calories 550.1, FatContent 38.1, SaturatedFatContent 12.7, CholesterolContent 149.7, SodiumContent 836.3, CarbohydrateContent 5.7, FiberContent 1.1, SugarContent 2.1, ProteinContent 43.5

CARIBBEAN CHIPOTLE PORK SLIDERS RECIPE: HOW TO MAKE IT

Caribbean Chipotle Pork Sliders Recipe: How to Make It image

Our favorite pulled pork sliders combine the heat of chipotle peppers with a cool tropical coleslaw. The robust flavors make these a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida

Provided by Taste of Home

Categories Appetizers Lunch

Total Time 08 hours 35 minutes

Prep Time 35 minutes

Cook Time 08 hours 00 minutes

Yield 20 servings.

Number Of Ingredients 18

Ingredients

1 large onion, quartered
1 boneless pork shoulder butt roast (3 to 4 pounds)
2 finely chopped chipotle peppers in adobo sauce plus 3 tablespoons sauce
3/4 cup honey barbecue sauce
1/4 cup water
4 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
COLESLAW:
2 cups finely chopped red cabbage
1 medium mango, peeled and chopped
1 cup pineapple tidbits, drained
3/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
20 Hawaiian sweet rolls, split and toasted

Steps:

Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.

Nutrition Facts : Calories 265 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 430mg sodium, CarbohydrateContent 27g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

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