How do you elevate something tried and proven like a sous vide pulled pork shoulder? Well, let’s up the ante with JERK FLAVOR. Allspice berries and thyme give it its distinct flavors, and the scotch bonnets give it the spice. We finished this jerk pulled pork shoulder in the smoker to get that beautiful dark crust, and a little kiss of smoke flavor. You can also finish this in an oven or on the bbq. The smell was amazing, it was hard to control our salivation, you could taste it through your nose even before the first bite. The pork is so tender that it just comes apart with a touch, but still retains all the moisture through and through.
Some of our favorite ideas to serve are the traditional way with rice and beans, plantain, and coleslaw; or in a coconut bun, coleslaw sandwich. For our leftovers, we cooked it in a cast iron skillet so it became like carnitas and served it over yellow rice. We made a short video on our instagram of how we served it.
Pork butt is so versatile, we can’t wait to try this recipe again with different flavor profiles. Let us know what’s your favorite way to have pork butt!
Sous Vide Jamaican Jerk Pulled Pork
- Sous vide
- Smoker (optional)
- 5 lb Pork Shoulder
- 2 Scotch Bonnet Peppers adjust to your taste - this will get you to a mild/medium
- 6 stalk Scallion
- 2 inch Ginger
- 2 tbsp Garlic Powder
- 2 tbsp Fresh Thyme
- 1 tbsp Allspice Berries
- 1 tsp Nutmeg
- 2 tbsp Dark Brown Sugar
- 2 tbsp Soy Sauce
- 2 tbsp Lime Zest
- 2 tbsp Lime Juice
- 2 tbsp Olive Oil
- Kosher Salt
- Ground Black Pepper
- Set sous vide to 160F or 71C
- Add all ingredients except for salt, pepper and pork to a blender. Blend until a smooth paste is formed.
- Generously sprinkle salt and pepper onto the pork shoulder.
- Using a generous amount of the jerk paste (approximately half) spread it over the pork shoulder. Jar and refrigerate the other half for use before finishing.
- Carefully bag, and optionally allow to marinade for up to 24 hours.
- Sous vide at 160F for 20-24 hours.
- Once time is up, place into an ice bath to chill until at least room temperature. You can leave this in your fridge for a few days if you’re not ready to finish.
- Strain out the bag juices, set aside.
- When ready, set the smoker to 250-275F.
- Spread the remaining jerk sauce all over the pork.
- Smoke until a nice crust forms, about 3-4 hours. Remember to set a pan of water in for some moisture. And spritz with apple cider vinegar (or water or any other liquid you have) every hour or so.
- Rest in tented foil for 15-30mins.
- During this time, strain the bag juices into a small pan or pot. Bring it to a boil. Strain out any solids that form, and pour into a fat separator.
- To prepare, you can shred, cube, or slice the pork.
- Pour the warm bag juices over the pork, and serve warm.