Jerk Pulled Pork with Spicy Crispy Rice
Using a very sharp knife, remove the skin from the shoulder of pork and reserve to make the crackling (you can ask your butcher to do this). Lay on a flat baking tray to dry out slightly while you put the meat in its marinade.
Blitz the whole bottle of Encona Jamaican Jerk BBQ Sauce with the rest of the marinade ingredients in a food processor.
Place the pork shoulder into a high-sided roasting dish and pour over half of the marinade, rubbing it into the meat so that it is completely covered. Cover with cling film, then place in the fridge for two hours at least, or overnight if possible.
Meanwhile make the crackling. Preheat the oven to 200ºC. Pat any moisture off the skin with a paper towel, then score the skin (enough to make lines on top of the skin, but without going right through) in a zig zag shape with a sharp knife. Sprinkle generously with flaked sea salt, then place in the oven for 45-50 minutes, or until the surface starts to bubble and turns golden brown and crisp.
Lower the oven to 150ºC. Remove the pork from the fridge and sear the marinated pork on every side in a hot frying pan. Scatter the sliced red onion in the bottom of the dish and place the seared pork on top. Pour over the remaining marinade, along with the chicken stock. Cover with foil and place in the oven for 3 1/2 hours, or until the meat is tender enough to pull apart with two forks.
Remove the meat from the liquid to a chopping board and use two forks to pull the pork into strands. Keep warm under foil or in a low oven before serving.
For the rice, heat the oil in a wok or large frying pan over a medium-high heat. Tip in the rice, stir so it’s coated in oil, and cook until crisp, about 5 minutes, stirring frequently. Add in the Encona West Indian Original Hot Pepper Sauce and stir through, then remove from the heat and add in the diced onion, cherry tomatoes and parsley.
To serve, spread the rice over a large platter and arrange the meat over the top, then pour 4-5 tbsp of the onion cooking liquor over the whole dish. Arrange the crackling on top before serving.
- 2kg shoulder of pork, skin on but not scored
- 1 red onion, sliced
- 200 ml chicken stock
- For the marinade
- 1 bottle of Encona Jamaican Jerk BBQ Sauce
- 4 spring onion
- 4 garlic cloves
- 2 tbsp white wine vinegar
- 1 scotch bonnet, deseeded and roughly chopped
- 1 tbsp honey
- 2 tbsp olive oil
- 2 tbsp Jamaican rum
- For the crispy rice
- 350g cooked long grain rice
- 1 tbsp olive oil
- 2 tbsp Encona West Indian Original Hot Pepper Sauce
- 1/2 red onion, finely diced
- 200g chopped cherry tomatoes
- 3 tbsp finely chopped fresh parsley