Pulled Jerk Pork with Rice and Avocado

spicy pulled pork

Rubbed with a medley of paprika, jerk seasoning, sugar and salt, and slow-cooked until mouthwateringly tender, this meaty main is more than worth the wait. 

Prep time: 15 minutes

Cook time: 330 minutes

Servings: 6 people


Preheat the oven to gas 7, 220°C, fan 200°C.

Carefully trim the rind off the shoulder of pork, but leave the fat on.

Mix together the jerk seasoning, paprika, sugar and salt and rub half of it into the pork shoulder.

Sit it on a rack inside a baking tray and roast for 30 minutes until it begins to brown.

Remove from the oven and reduce the temperature to gas 2, 150°C, fan 130°C.

Sprinkle the remaining seasoning mix over the pork and pour 250ml water into the base of the baking tray.

Cover the tray with foil, sealing tightly to prevent steam from escaping.

Return the tray to the oven and cook for 5 hours until meltingly tender.

Remove the pork from the oven, pour the juices from the tray into a bowl then cover the pork with foil again and leave to rest for 30 minutes.

Shred the pork with 2 forks, discarding any fat, and combine with 1-2 tbsp of the reserved cooking juices.

Meanwhile, heat the rice following the pack instructions.

Combine with the beans and most of the coriander and spring onions.

Season to taste.

Serve the rice in bowls with the pulled pork and avocado piled on top.

Scatter over the chilli, remaining herbs and serve with the lime wedges to squeeze over. 


1 1/2kg bone in pork shoulder joint
2 1/2 tbsp jerk seasoning
1 tsp smoked paprika
4 tbsp brown sugar
2 1/2 tsp sea salt
500g microwave rice
1 x 400g tin black beans, drained and rinsed (or kidney beans if you prefer)
30g coriander leaves, roughly chopped
2 spring onions, sliced
2 avocados, destoned and sliced
1 red chilli, deseeded and finely sliced
2 limes, quartered