Servings: 6-8 sandwiches | Preparation time: 15 minutes | Cooking time: 4 hours
Ingredients
- 3–4 lbs pork shoulder (bone-in or boneless)
- 1 cup Cool Runnings jerk marinade
- ½ cup Cool Runnings pineapple jam
- 2 tbsp water or pineapple juice
- 1 tbsp lime juice
- 1 tsp Cool Runnings hot pepper sauce (optional, for extra heat)
- Salt (optional, to taste)
- 6–8 sandwich buns or coco bread
- Butter or oil for toasting buns
Directions
1. Rub the pork shoulder with the Cool Runnings Jerk Marinade. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat oven to 300°F (150°C). Place the pork in a roasting pan and cover tightly with foil or a lid. Roast for 4–5 hours until tender and easy to shred.
3. Alternatively, cook in a slow cooker on LOW for 8 hours or HIGH for 4–5 hours, or in a pressure cooker on HIGH for 60–75 minutes with natural release.
4. Once cooked, let the pork rest for 10–15 minutes, then shred it using two forks and discard excess fat.
5. In a saucepan over medium heat, combine pineapple jam, water or juice, lime juice, and hot pepper sauce (if using). Stir until it becomes smooth and sticky, about 5–8 minutes.
6. Mix the glaze into the shredded pork until coated. Adjust salt to taste if needed.
7. Toast the buns with butter or oil. Add the glazed jerk pulled pork to each bun and serve hot.
Jerk Pulled Pork Sandwich Recipe Card
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