Spiced Jamaican Pulled Pork


A mouth watering, Spicy Pulled Pork with fluffy white rice dish. A delicious Jamaican recipe for all to enjoy.

This dish demands a ripe, soft red with a natural spiciness to match the complex flavours of the pork. The 770miles California Zinfandel Red Wine is jam packed with blackberry and sweet spice flavours and a warm finish.

Spicy Jamaican Pulled Pork

  • IngredientsQuantity
  • Pork Shoulder2 kg
  • Country Range Coconut Milk400 ml
  • Red Pepper, sliced1
  • Red Onion, sliced1
  • Country Range Jamaican Jerk Seasoning4 tbsp
  • Country Range Extra Virgin Olive Oil2 tbsp
  • Country Range Easy Cook Long Grain Rice1 pack


  1. 1.Pre-heat the oven to 200°C.
  2. 2.Rub the pork with 2 tablespoons of Jamaican Jerk seasoning and a tablespoon of oil and place in a roasting tray in the oven for 30 minutes.
  3. 3.Take the pork out of the oven and wrap in tin foil. Reduce the temperature of the oven to 160°C and place the joint back in the oven for 3 hours.
  4. 4.Remove the joint from the oven and remove the foil. Shred the pork and set aside.
  5. 5.In a saucepan, add 1 tablespoon of oil and fry off the onion and pepper for a couple of minutes until soft.
  6. 6.Add 2 more tablespoons of Jamaican Jerk seasoning to the pan and continue to cook.
  7. 7.Add the shredded pork and coconut milk and bring to a simmer.
  8. 8.Serve on a bed of rice and top with roasted vegetables.
Written by Thomas Ridley FoodService
Thomas Ridley FoodService
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