with Pineapple Slaw
(4 lb) pork shoulder butt, roast
1.5 teaspoons ground ginger
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons dried thyme
1 teaspoon nutmeg
1.5 teaspoons black pepper
1 teaspoon ground cinnamon
1.5 teaspoons ground clove
1.5 teaspoons dried oregano
2 teaspoons salt
¼ teaspoon cayenne
¼ cup brown sugar
2 cups drippings
1/4 cup tomato paste
1/2 cup dark brown sugar
2 tablespoons vinegar
Salt & pepper
¾ cup mayonnaise
1 tablespoon white balsamic vinegar
1 tablespoon honey
1 teaspoon sugar
1 tablespoon fresh basil, chopped
1 teaspoon fresh grated ginger
Zest of 1 small lime
½ teaspoon coarse black pepper
¼ teaspoon salt
4 cups thinly sliced green cabbage
1 cup thinly sliced sweet onion
1 cup fresh chopped pineapple
Jerk, Pulled Pork
Place all ingredients in a bowl and mix. Break up and brown sugar clumps.
Rub all over pork roast and place in a slow cooker for 6-8 hours.
Remove pork and strain the drippings into a bowl. Place drippings in the refrigerator to harden fat.
Skim off the fat from drippings with a spoon and measure out 2 cups into a small sauce pan. Add a little chicken broth if needed to measure 2 cups.
Whisk in tomato paste and brown sugar and bring to a simmer over medium heat. Add vinegar and continue cooking until sauce thickens. Salt & pepper to taste. Sauce will thicken more as it cools.
Cook uncovered over medium heat for about 30 minutes until sauce starts to thicken.
Salt & pepper to taste. Sauce will thicken more as it cools.
Whisk all ingredients together in a large mixing bowl and then mix in cabbage, onion and pineapple.
Warm pork up in the oven before assembling sandwiches. Pile pork on buns, drizzle with sauce and finish with pineapple slaw.