Jerk-dressed Bristol pork

jerk pork

Serves 12 with leftovers

  • 5 kg shoulder of higher-welfare pork, bone in, skin on

  • sea salt

  • ground pepper

  • 1 generous pinch dried rosemary

  • 1 generous pinch dried thyme

  • 1 whole nutmeg, for grating

  • olive oil

  • 1 litre quality cider

  • For the jerk salsa

  • 1-2 fresh Scotch bonnet chillies, to taste

  • 2 bunches spring onions, trimmed

  • 1 level teaspoon ground cinnamon

  • 1 level teaspoon ground cloves

  • 2 level teaspoons ground allspice

  • 3 limes

  • 1 thumb-sized piece fresh ginger, peeled

  • a few fresh bay leaves

  • 2 cloves garlic, peeled

  • a few fresh bay leaves

  • 2 cloves garlic, peeled

  • 1 large bunch fresh coriander

Preheat the oven to full whack (about 240°C/475°F/gas 9). Carefully score the skin and fat on the shoulder into zigzags about 1cm deep, using a very sharp knife or a clean Stanley knife. Sprinkle and rub in a good pinch of salt, pepper, dried rosemary, thyme, and a few good gratings of nutmeg. Add a lug of olive oil, then rub those flavours all over the meat and into the scores. Place the pork, skin side up, in your largest roasting pan. Pour one of the bottles of cider into the bottom of the tray, put into the hot oven for 30 minutes so the crackling gets going, then turn the heat down to 130°C/250°F/gas ½.



After the pork has been in for an hour, add the rest of the cider and cook for a further 6 to 7 hours, or until the meat pulls apart easily. Halfway through the cooking time cover with a double layer of tin foil.



Once the pork is perfectly cooked, move it to a large serving board or platter. Carefully pour any fat from the roasting tray into a Kilner jar for some lucky roast potato some day, but leave the wonderful flavourful cooking juices in the pan. Then add the Scotch bonnets to a liquidizer with the spring onions, spices, the juice from the limes, ginger, bay leaves, garlic, a squeeze of honey and 2 lugs of extra virgin olive oil. Pulse together until you get a salsa consistency, then mix the salsa into the juices in the roasting tray, have a taste and balance out the salt and acid if needed. It should have attitude and loads of personality. Pour that salsa on to a platter, then pull the crispy crackling off the shoulder, get rid of any flobbery fat underneath, and use two forks to roughly pull the meat apart. Pile the meat on top of the salsa and toss together quickly.



Tear over any coriander leaves and snap those wonderful zigzags of crackling on top of the meat and serve with good quality apple sauce. Rock 'n' roll!

Nutritional Information

Jerk-dressed Bristol pork

Roast pork packed with Jamaican flavour

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Love pork, love those big jerk flavours – love them together! Give this easy jerk pork recipe a go
Serves 12 with leftovers
8h 15m
Super easy
Print this recipe
Method

Just about everyone gets excited when they see roast pork on the table. But even though a whole roasted shoulder is really impressive, it's actually a 'slam and go' recipe. Of course it's lovely served with roast potatoes and orchard apple sauce, but lately, I've been pulling all the meat apart and tossing it through this great jerk salsa – hell, yeah! The flavours of Jamaica and Britain really work well together – and actually many of the same spices found in jerk can also be found in some of the most quintessentially British puddings, syrups and even our beloved mulled wine. This is my version of jerk-dressed pork, and I love it.

Preheat the oven to full whack (about 240°C/475°F/gas 9). Carefully score the skin and fat on the shoulder into zigzags about 1cm deep, using a very sharp knife or a clean Stanley knife. Sprinkle and rub in a good pinch of salt, pepper, dried rosemary, thyme, and a few good gratings of nutmeg. Add a lug of olive oil, then rub those flavours all over the meat and into the scores. Place the pork, skin side up, in your largest roasting pan. Pour one of the bottles of cider into the bottom of the tray, put into the hot oven for 30 minutes so the crackling gets going, then turn the heat down to 130°C/250°F/gas ½.

After the pork has been in for an hour, add the rest of the cider and cook for a further 6 to 7 hours, or until the meat pulls apart easily. Halfway through the cooking time cover with a double layer of tin foil.

Once the pork is perfectly cooked, move it to a large serving board or platter. Carefully pour any fat from the roasting tray into a Kilner jar for some lucky roast potato some day, but leave the wonderful flavourful cooking juices in the pan. Then add the Scotch bonnets to a liquidizer with the spring onions, spices, the juice from the limes, ginger, bay leaves, garlic, a squeeze of honey and 2 lugs of extra virgin olive oil. Pulse together until you get a salsa consistency, then mix the salsa into the juices in the roasting tray, have a taste and balance out the salt and acid if needed. It should have attitude and loads of personality. Pour that salsa on to a platter, then pull the crispy crackling off the shoulder, get rid of any flobbery fat underneath, and use two forks to roughly pull the meat apart. Pile the meat on top of the salsa and toss together quickly.

Tear over any coriander leaves and snap those wonderful zigzags of crackling on top of the meat and serve with good quality apple sauce. Rock 'n' roll!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 446
    22%
  • Carbs 9.0g
    3%
  • Sugar 7.8g 9%
  • Fat 31.8g 45%
  • Saturates 9.3g 47%
  • Protein 28.3g 63%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 5 kg shoulder of higher-welfare pork, bone in, skin on

  • sea salt

  • ground pepper

  • 1 generous pinch dried rosemary

  • 1 generous pinch dried thyme

  • 1 whole nutmeg, for grating

  • olive oil

  • 1 litre quality cider

  • For the jerk salsa

  • 1-2 fresh Scotch bonnet chillies, to taste

  • 2 bunches spring onions, trimmed

  • 1 level teaspoon ground cinnamon

  • 1 level teaspoon ground cloves

  • 2 level teaspoons ground allspice

  • 3 limes

  • 1 thumb-sized piece fresh ginger, peeled

  • a few fresh bay leaves

  • 2 cloves garlic, peeled

  • a few fresh bay leaves

  • 2 cloves garlic, peeled

  • 1 large bunch fresh coriander