Jamaican Pulled Pork
By: Linda Bonwill - World Class Cooking
"WORK YOUR BUTT OFF"
Do you want a great recipe for the BEST Caribbean Pulled Pork? Look no further. Just pour in all your favorite Caribbean ingredients and turn this pork dish into a delicious meal.
The other day, I was craving pulled pork and deciding which flavor profile to go with. It wasn't long before I came up with this Island-themed pork recipe. As I was pulling out all the ingredients, I looked over and saw leftover coffee sitting in my coffee pot. Then I wondered how all these intense flavors would pair with brewed coffee. So Ya mon, I poured the remains of what was there, one whole cup of delicious Door County Coffee. I consider it a sin to waste something I enjoy, especially my favorite coffee brand.
High pressure this coffee-infused pork butt with special ingredients such as cinnamon, brown sugar, allspice, ginger, and thyme to see what I mean.
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
INGREDIENTS
Featured ingredient: Jamaican Blue Mountain Blend Coffee 10oz ground
- 4 lbs Pork Butt Roast, boneless
- 4 Tbsp olive oil
- 4 large cloves garlic, chopped
- 1 cup onion, chopped
- 1/4 cup brown sugar
- 2 Tbsp ginger, minced
- 1 Tbsp cinnamon, ground
- 1 Tbsp allspice pods
- 1/2 tsp nutmeg
- 1 Tbsp paprika, smoked
- 3 Tbsp thyme, fresh
- 1 cup of brewed coffee, I used Jamaican Blue Mountain Blend
- 1/2 cup oyster sauce (found in International Isle)
- 1/2 cup soy sauce (found in International Isle)
- 1 cup beef or chicken broth
- 2 Tbsp habanero or scotch bonnet hot sauce
INSTRUCTIONS
- Add the roast to a pressure cooker or crock pot. ( I used an electric pressure cooker)
- Season the roast with salt and pepper. Cover with the olive oil
- Add all the remaining ingredients to a mixing bowl. Stir. Pour over top of the roast. Follow the instructions for the equipment used. I cooked on high pressure for 2 hours.
- When the roast is done remove it from the liquid. Pull the meat apart with two forks, to shred. Reserve some of the juices to add with the meat to keep moist.
Note: Serve on a bun with your favorite garnishes of coleslaw, pickles or onions.