Ingredients:

  • 4–4.5 lbs (1.8–2.0 kg) Boneless Pork Shoulder (Boston Butt), trimmed
  • 6 large Spring Onions (Scallions), roughly chopped
  • 2–3 medium Scotch Bonnet Chillies, deseeded and minced (adjust for heat)
  • 1 Tbsp Fresh Ginger, peeled and roughly chopped
  • 2 Tbsp Fresh Thyme Leaves
  • 2 Tbsp Ground Allspice
  • 1/4 cup, packed Dark Brown Sugar
  • 3 Tbsp Soy Sauce (or Tamari)
  • 1 Tbsp Fresh Lime Juice (for paste)
  • 1 Tbsp White Vinegar (or Apple Cider Vinegar)
  • 2 Tbsp Neutral Oil (e.g., vegetable or rapeseed)
  • Sea Salt and Black Pepper, To taste (about 1 tsp of each)
  • 1 cup Chicken or Vegetable Stock
  • 2 large Ripe Mango, diced (approx. 500 g)
  • 1/2 cup Red Onion, finely diced
  • 1/2 cup Red Bell Pepper, finely diced
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 2 Tbsp Fresh Lime Juice (for salsa)
  • 1/4 tsp Pinch of Sea Salt (for salsa)

Instructions:

  1. Make the Jerk Paste: Combine all Jerk Marinade ingredients (except the pork and stock) in a food processor or powerful blender. Blitz until a thick, somewhat smooth paste forms. The paste should be thoroughly mixed but still retain some texture.
  2. Prep and Marinate the Pork: Pat the pork shoulder dry. Score the fat layer lightly to help the marinade penetrate. Rub the jerk paste thoroughly over the entire surface of the pork, pushing it into the scored cuts. Cover and refrigerate for a minimum of 4 hours, or ideally overnight (12 hours).
  3. Set Up and Cook: Pour the 1 cup (240 ml) of stock into the base of the slow cooker. Place the marinated pork shoulder directly into the slow cooker. Cover and cook on the Low setting for 8–10 hours, or the High setting for 4–5 hours, until the pork reaches an internal temperature of 93°C (200°F) and is falling apart easily.
  4. Prepare the Salsa: About 30 minutes before the pork is done, combine all the Caribbean Mango Salsa ingredients (mango, red onion, bell pepper, coriander, lime juice, salt) in a medium bowl. Gently stir to combine, then set aside at room temperature to allow the flavors to marry.
  5. Shred the Pork: Carefully transfer the cooked pork to a large cutting board. Use two forks to shred the meat.
  6. Make the Sauce: Scoop any remaining cooking liquid from the slow cooker into a small saucepan. Bring to a simmer over medium heat and reduce until it thickens slightly (about 5–10 minutes), creating a finishing sauce.
  7. Serve: Toss the shredded pork with a few spoonfuls of the reduced cooking liquid for moisture and flavor. Serve the hot jerk pork immediately, topped generously with the fresh, cool Mango Salsa.