Jerk Pulled Pork with Mango Salsa

Name: Jerk Pulled Pork with Mango Salsa
Cook time: 30 min
Total time: 30 min
Yield: Serves 8
Cuisine: Jamaican
Ingredients: Spiced Pumpkin Rice; For the Jerk pork:; 2kg boneless pork shoulder; Salt and pepper; 5 spring onions, trimmed and roughly chopped; 4 garlic cloves, peeled; 1 scotch bonnet chilli, stalk removed; 2 tbsp minced root ginger; 2 tsp ground allspice; 1 tsp ground cinnamon; 1 tsp ground nutmeg; 1 tsp smoked paprika; 2 tbsp dark soy sauce; 2 tbsp soft brown sugar or maple syrup; 2 tbsp fresh thyme leaves; 2 tbsp Apple cider vinegar; 2 tbsp olive oil; 60ml fresh orange or pineapple juice; 60ml coconut milk; For the salsa:; 1 large ripe but firm mango, peeled, stone removed and diced; 1 Granny Smith apple, cored and diced; 1 medium red onion, peeled and diced; 28g fresh coriander, finely chopped; 2 Limes, finely grated zest and juice; 2 tbsp olive oil; 1 jalapeño chilli pepper, finely chopped

Smoky, spicy jerk pulled pork topped with fresh mango salsa for the perfect balance of heat and sweetness, a vibrant Jamaican-inspired dish bursting with bold flavour in every bite.

120+ Minutes
Medium
Serves 8

This recipe uses:

Jamaican Spiced Pumpkin Rice 250g

Where to buy

Ingredients

Spiced Pumpkin Rice

For the Jerk pork:
2kg boneless pork shoulder
Salt and pepper
5 spring onions, trimmed and roughly chopped
4 garlic cloves, peeled
1 scotch bonnet chilli, stalk removed
2 tbsp minced root ginger
2 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp smoked paprika
2 tbsp dark soy sauce
2 tbsp soft brown sugar or maple syrup
2 tbsp fresh thyme leaves
2 tbsp Apple cider vinegar
2 tbsp olive oil
60ml fresh orange or pineapple juice
60ml coconut milk

For the salsa:
1 large ripe but firm mango, peeled, stone removed and diced
1 Granny Smith apple, cored and diced
1 medium red onion, peeled and diced
28g fresh coriander, finely chopped
2 Limes, finely grated zest and juice
2 tbsp olive oil
1 jalapeño chilli pepper, finely chopped

How to make Jerk Pulled Pork with Mango Salsa

Remove the rind from the pork and discard. Pat the pork meat dry with kitchen paper and season well with salt and pepper.
In a blender, combine all the remaining jerk marinade ingredients and blend for 1-2 minutes, until smooth. Taste the marinade and add more sugar, spice, or lime depending on your preferred taste. Pour over the pork, cover and set aside for a minimum of 3 hours, ideally overnight in the fridge for a more intense flavour. It’s well worth the effort!
When you are ready to cook the pork. Preheat the oven to 150*C/fan oven 130*C/gas 2. Place the pork in a roasting dish. Add 100ml water to the dish, cover with a lid or foil to contain all the moisture and cook for 41/2 – 5 hours until tender and when pulled with a fork it easily shreds.
While the pork is cooking mix together all the salsa ingredients and set aside to infuse until ready to serve.
Remove the pork from the marinade, cover and rest for 15-20 minutes (This allows the meat to stabilise and maintain its juices).
Pour the marinade into a saucepan and bring to the boil and boil for 5-6 minutes until reduced and thickened. Use two forks to pull the meat into shreds and return to the pan juices. Serve with Tilda Original Flavour Spiced Pumpkin Rice and the fresh juicy salsa. Enjoy!

You can freeze the shredded pork in the marinade for up to 2 months. Defrost before reheating thoroughly.

Share this recipe

Select your region

Jerk Pulled Pork with Mango Salsa

Method

Ingredients

Ingredients

How to make Jerk Pulled Pork with Mango Salsa

You can freeze the shredded pork in the marinade for up to 2 months. Defrost before reheating thoroughly.