Slow Cooker Jerk Pulled Pork

Slow-Cooker Jerk Pulled Pork

Yields: 6 Servings
For the Marinade
  • jalapeno pepper, stem removed and roughly chopped
  • 1 serrano pepper, stem removed and roughly chopped (see note below)
  • 3 scallions, roughly chopped
  • 3 tsp. thyme
  • 1 Tbls. minced garlic
  • 1 tablespoon fresh ginger (or 2 teaspoons ground ginger)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon ground allspice
  • 1 teaspoon nutmeg
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1/2 cup orange juice, preferably fresh
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
For the Pork
  • 5 lb. boneless Boston Butt, trimmed of excess fat
  • 1 large onion, sliced into thin slices or julienne
For the Marinade
  1. Combine all ingredients in a food processor and pulse until ingredients are well blended and marinade forms. It won’t look pretty but I promise it tastes amazing.
For the Pork
  1. Add the pork to a heavy zip lock bag and pour in the marinade. Refrigerate for a minimum of three hours to overnight. Remove from fridge one hour before cooking.
  2. Transfer pork to slow cooker with all of the marinade. Add the onion slices. Cover and cook on low for 6-8 hours or until fork tender.
  3. Pull pork with a fork and enjoy as is, or serve in between Kings Hawaiian rolls with pineapple salsa or coleslaw.