Jamaican pulled pork

Jamaican pulled pork

Serves: 6 | Preparation Time: 15 mins | Cooking time: 3 hrs 40 mins


  • 1.8 kg Tasman pork shoulder roast (on the bone), rind removed
  • 1 ½ cups salt reduced chicken stock
  • ½ cup barbecue sauce
  • ½ cup firmly-packed brown sugar
  • 1 brown onion, roughly chopped
  • Bread rolls and coleslaw, to serve

Jamaican rub:
  • 2 tbsp brown sugar
  • 2 tsp ground coriander
  • 2 tsp sea salt flakes
  • 1 tsp allspice
  • 1 tsp ground ginger
  • ½ tsp cayenne pepper
  • ½ tsp ground cinnamon


  1. Preheat oven to 160˚C/140˚C fan-forced. Place pork into a roasting pan. To make rub, combine all ingredients in a bowl and mix until combined. Sprinkle rub over pork and gently rub into the flesh.
  2. Combine stock, barbecue sauce, sugar and onion in a bowl. Pour mixture around the pork. Cover with a sheet of baking paper and cover tightly with foil. Bake for 3 ½ hours or until pork is very tender.
  3. Transfer pork to a plate. Place roasting pan onto a high heat. Bring barbecue sauce mixture to the boil. Reduce heat to medium and simmer for 8-10 minutes until thickened.
  4. Using 2 forks, shred pork and place into bowl, drizzle over the reduced barbecue sauce mixture. Toss until combined. Serve pulled pork in bread rolls with coleslaw.
Results may vary.