- 1.6-1.8kg pork shoulder joint, deboned, rind and skin removed and reserved
- 4 tbsp fresh thyme, leaves only
- 1 tsp coriander seeds, crushed
- 1 tsp ground cinnamon
- 2 tsp black peppercorns, crushed
- 3 tsp ground allspice
- 1 tsp freshly grated nutmeg
- 4 cloves garlic, crushed
- 2 tsp fresh root ginger, grated
- Zest and juice of 1 lime
- 2 tbsp dark brown sugar
- 2 green chillies, deseeded and finely chopped
- 2 tsp salt
- 200g basmati and wild rice, cooked and rinsed in cold water
- 425g tin black beans, drained and rinsed
- 4 spring onions, chopped
- 1 tbsp fresh coriander, chopped
- 200g fresh pineapple, diced
- Place all the jerk paste ingredients into a blender or food processor and blend into a smooth paste. Unroll the pork and rub the paste all over, then cover and leave to marinate for 6 hours in the fridge, preferably overnight.
- Preheat the oven to 200°C/Gas 6. Line the roasting tin with a large sheet of foil. Roll the pork joint back up again (there is no need to re-tie with string), place in the tin and cook for 30 minutes, leaving the joint uncovered.
- Turn the oven down to 150°C/Gas 2. Remove the pork from the oven, cover the top of the joint with the rind and skin, and wrap the foil over the top. Allow the pork to cook slowly for 5 hours, until the meat is tender. When cooked, remove from the oven, unwrap the foil and take off and discard the rind and skin. Then re-cover the joint with foil and leave to rest for 30 minutes.
- Meanwhile, make the salad by adding the cooked rice, black beans, spring onions, coriander and pineapple to a bowl and mix well. Cover and refrigerate until needed.
- Once the pork has rested, use two forks to shred it into chunky pieces in the roasting tin and stir to combine with the cooking juices.
- The pulled pork can be eaten hot or cold with the rice salad and would also be delicious served in a roll, or with the Fruity Coleslaw or Corn and Black Bean Salsa.
Tips: The jerk paste is ideal for seasoning ribs, chicken pieces or burgers. Once made, it will keep in an airtight tub in the fridge for a week. Cooking the pork joint with the rind and skin on top helps to keep the meat succulent and gives extra flavour as it roasts.