Jamaican Pulled Pork Sandwiches with Mango Slaw



I can’t believe this recipe hasn’t made it onto the blog yet ...

Jamaican Pulled Pork
Ingredients:

2 lb pork loin, cut to fit into your slow cooker
1 large red onion, chopped
4 cloves garlic, minced
2 tbs fresh ginger, minced
1 (4.5 oz) can of chopped green chilies
4 tbs tamarind concentrate
2/3 cup molasses
4 tbs brown sugar
2 1/2 tbs ground allspice
4 tsp pepper
2 tsp cinnamon
2 tsp nutmeg
1 tsp dried thyme
3 tsp salt
2 tbs soy sauce
2 tbs apple cider vinegar
1/2 jalapeno pepper, chopped finely
1/2 poblano pepper, chopped finely
1 bottle dark beer (I use Guinness)
1 cup chicken broth
1 can tomato paste
Directions: 
Combine all ingredients, except tomato paste in slow cooker, mixing until well combined.
Cover and cook on high for 4 hours, then remove the meat to a plate and pull the pork with two forks until it is well shredded.  Add tomato paste to the sauce in the slow cooker, stirring well.  Place the pulled pork back into the slow cooker and continue cooking on low for 4 more hours.
Serve on a homemade Cajun Spiced Buns and top with Mango Slaw (see below).
Served with local Piton Beer
Cajun Spiced Buns
Ingredients
  • 1 1/4-ounce packet active dry yeast
  • 2 teaspoons sugar
  • 1 3/4 cup water
  • 2 tablespoons olive oil, plus more for brushing
  • 5 cups flour, plus more for dusting
  • 1 1/2 tsp cajun spice
  • 1 tsp fresh ground pepper
  • 1 tsp garlic powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon Montreal Steak Spice

Directions
Stir the yeast, sugar and 1 3/4 cup warm water in a medium sized bowl. Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, cajun spice, pepper, garlic and fine salt; stir with a wooden spoon until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. 
Brush a large bowl with olive oil. Add the dough, cover and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 14 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheets. Repeat with the remaining dough, putting 9 balls on the first baking sheet and the rest on the second. Let stand, covered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the Montreal Steak Spice. Continue baking until golden brown, about 15 more minutes. Transfer to a rack to cool.
Mango Slaw

Ingredients:
  • 1/2 cup mayonnaise,
  • 1/2 cup mango chutney, 
  • 5 cups shredded green or red cabbage
  • 2 carrots, shredded
  • salt & pepper
Directions:
Whisk the mayonnaise and chutney in a large bowl. Add the cabbage and carrots, season with salt and pepper and toss to coat.

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