LETS JERK RECIPES

Steps:

• In a small bowl, combine paprika, pepper, cayenne, garlic powder, onion powder and salt. Rub over pork roast.
• In a lightly greased slow cooker, whisk together Dr Pepper and barbecue sauce. Place roast in slow cooker. Cover and cook on low for 8-10 hours.
• Remove roast from slow cooker and shred with two forks. Return to slow cooker and toss with cooking liquid (if there is too much liquid, remove some before returning the roast to the slow cooker).
• Serve shredded pork on sandwich buns with additional barbecue sauce, if desired.

Steps:

• Select SAUTÉ, set to HIGH. Select START.
• While the inner pot warms up, season both sides of the meat with salt, pepper and smoked paprika.
• Add the oil to the inner pot. Once hot, lay meat into the inner pot and sear the beef until browned, about 3 to 5 minutes each side.
• Remove beef from the pot, set aside on a plate. Add minced garlic to inner pot and cook until fragrant. Deglaze the inner pot with red wine and beef broth. Select CANCEL.
• Add beef back to the pot. Place onion, carrots, and potatoes on top and around the meat. Place rosemary on top.
• Secure lid for pressure cooking.
• Select PRESSURE COOK, set to HIGH for 40 minutes (00:40). Select START.
• Once the cooking program has ended, allow 10 minutes for Natural Release. Quick Release remaining pressure. Select CANCEL. Serve and enjoy.