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www.PassionforPork.com
I really think a good quality pork shoulder is one of the best ways to cook for a big group of people. Braising a big cut like this one yields a lot of meat that you can use in a variety of ways. This Jamaican jerk braised pork is great as dinner for the family, just top it with some freshly chopped tomatoes for a more summery feel. With the leftovers, take a page out of my book and use the leftovers in a sandwich for a quick, easy lunch or even whip up a potato hash for breakfast. Top with a healthy portion of braised pork and a fried egg and you wind up with a pretty impressive breakfast dish!
The sky's the limit with this delicious recipe!
1 2kg bone-in pork shoulder
4 cloves garlic
1 red onion (halved and thinly sliced)
6 cups diced tomatoes
3 red potatoes (1/2" cubed)
5 cups water
1 cup good quality Jamaican rum
3 tablespoons Wings 'n' Tings Jamaican jerk paste (available in Calgary at the Crossroads Farmers' Market)
2 tablespoons brown sugar
1 tablespoon tomato paste
1 tablespoon soy sauce (or tamari to stay gluten-free)
salt and pepper (to taste)
freshly sliced tomatoes (for garnish, optional
Place first 5 ingredients into a slow cooker and set to high.
Next, place remaining ingredients in a large mixing bowl and stir to combine.
Pour mixture overtop of ingredients in slow cooker, cover and let cook for 1 hour.
After 1 hour, reduce to low heat and let cook until meat is tender and can be easily separated with a fork, approximately 3-4 hours.
Carefully remove meat from slow cooker, let cool slightly and remove bone. Season lightly with salt and give a rough chop, place in pan or baking dish, cover and keep warm until ready to serve.
To serve, spoon out braised vegetables from slow cooker onto plates and top with pork shoulder. Finish each plate with a few slices of tomato and serve!
Prep Time: 15 Minutes
Cooking Time: 315 Minutes
Total Time: 330 Minutes