Slow-Cooker Jerk Pulled Pork and Watermelon Salad

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Slow-Cooker Jerk Pulled Pork and Watermelon Salad

Bring a taste of the Caribbean to your BBQ table with this delicious slow cooker pulled pork and watermelon recipe.

Prep Time10

Cook Time8

Total Time8 10

Course: Salad

Cuisine: Caribbean

Servings:

Calories: 418kcal

Author: Elizabeth

Equipment

1 slow cooker

Ingredients

for the jerk marinade

8 whole allspice berries
5 tsp whole black peppercorns
1 cinnamon stick broken into pieces
2 tsp whole coriander seeds
8 spring onions roughly chopped
8 garlic cloves peeled
1 fresh red chilli seeds removed
8 bay leaves
2 tbsp demerara sugar
2 tbsp Shetland sea salt
5 tsp fresh thyme leaves
2 tsp freshly grated nutmeg
1 tbsp fresh ginger root peeled and grated
3 tsp runny honey
1 lime juice only
2 tsp Scottish rapeseed oil
1 tsp soy sauce

for the pulled pork

1.8 kg rolled pork shoulder flesh deeply scored
1 portion jerk marinade (see recipe above)
0.5 tbsp instant coffee granules
1 tbsp hot water
1 large orange juice only

to assemble

1 large orange juice only
100 grams watercress
1/4 large watermelon cut into small cubes
Shetland sea salt
freshly ground black pepper

Instructions

for the jerk marinade

Heat a frying pan over a low heat and gently toast 8 whole allspice berries, 5 tsp whole black peppercorns, 1 cinnamon stick and 2 tsp whole coriander seeds, shaking the pan occasionally. Remove from the heat when the aroma of the spices has been released.
Add the toasted spices to a mortar and pestle and crush until it forms a grainy powder.
Place the spices into a food processor and blitz until a paste has formed.
This can be stored in a jar in the fridge for up to two weeks, or divide into portions and freeze for up to 3 months, defrosting when needed.

for the pulled pork

The night before, combine half 1 portion jerk marinade with 0.5 tbsp instant coffee granules dissolved in 1 tbsp hot water and the juice of 1 large orange. Massage deep into the scored flesh of 1.8 kg rolled pork shoulder and place into your slow cooker pot along with 8 spring onions, chopped, 8 garlic cloves, crushed, 1 fresh red chilli, finely chopped, 8 bay leaves, 2 tbsp demerara sugar, 2 tbsp Shetland sea salt, 5 tsp fresh thyme leaves, 2 tsp freshly grated nutmeg, 1 tbsp fresh ginger root, grated, 3 tsp runny honey, the juice of 1 lime, 2 tsp Scottish rapeseed oil and 1 tsp soy sauceover, and leave to marinade in the fridge until the following day.
Cook the pork on low for 8-10 hours. When cool enough to handle, remove the meat from the pot, shred with two forks, cover and set aside. Reserve any juices in the pot.
Just before you are ready to serve, heat the remaining jerk marinade in a small saucepan until the spices release their aroma. Mix with the juice of 1 large orange and any juices at the bottom of the slow cooker pot and bring to the boil. Leave to simmer for a few minutes to reduce.
Pour the dressing over the pulled pork, tossing to make sure everything is well coated. The pork can be frozen at this stage, or chill it for a few days if you've got a BBQ coming up and reheat on the BBQ.
To serve, arrange 100 grams watercress on a platter and scatter with 1/4 large watermelon, cubed, seasoned generously with Shetland sea salt and freshly ground black pepper (use a lot!). Add the pulled pork and gently toss together.

Notes

Recipe adapted from one found in Caribbean Modern: Recipes from the Rum Islands (2015) by Shivri Ramoutar.

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