Real Food - Summer 2019

summer 2019 real food 27

Jerked Pork in the Slow Cooker
MAKES 12 SERVINGS

Jerk is a classic seasoning from the island of Jamaica, where meats are marinated and then
slow smoked over pimento wood. For this easy version, you can keep the kitchen cool since
it is made in the slow cooker. It’s so easy to slow braise the meat overnight and finish the dish
in the morning so it’s ready to reheat in time for the party. This recipe can be as hot as you
like. If you go with the Scotch bonnet chile it will be Jamaican hot, but if you want to tone it
down, a couple of jalapeños will give it a milder kick. Serve in buns or over cooked rice for a
spicy, savory meal.

1 small Scotch bonnet or habanero chile,
or 2 jalapeños
1/2 cup chopped yellow onion
1 tablespoon fresh ginger
2 large scallions, chopped
1 tablespoon fresh thyme
1 teaspoon salt
2 tablespoons freshly ground black pepper
2 teaspoons ground allspice
1/2 teaspoon nutmeg, grated
1/4 cup rice vinegar
2 tablespoons soy sauce

1. In a blender, combine the chile, onion, ginger, scallions, thyme, salt, pepper, allspice, nutmeg,
   rice vinegar and soy sauce. Place the lid on the blender and blend, increasing to high speed
   to make a smooth puree. Scrape out into a slow cooker.


2. Trim the pork roast to remove excess fat, then cut 4- to 5-inch deep slashes on opposite
   sides of the roast to allow the sauce to penetrate. Place the roast in the slow cooker and turn
   to coat with sauce, massage the puree into the slashes and make sure it covers the meat.
   Cover the slow cooker and cook on low for 8 hours.


3. At 8 hours, transfer the roast to a large bowl and test by sticking a fork into the meat to
   see if you can pull it into shreds. It should be tender enough to tear easily. If not, place back
   in the cooker for another half hour.


4. When the pork is tender, place it into the bowl and let it sit until cool enough to handle.
   Use two forks to shred the meat.


5. Pour the liquids from the cooker into a 2-quart pot and place it on the stove. Bring to a
   boil over high heat, then reduce to keep a strong simmer, at about medium high. Cook for
   10 minutes, stirring occasionally, until the liquids are reduced by half and appear thicker.
   Add the chopped pepper and onion and bring to a boil, then reduce the heat and cover for
   about 5 minutes, until the vegetables are tender.


6. Pour the vegetable mixture over the cooled, shredded pork. At this point, it can be refrig-
   erated, tightly covered, for up to 4 days, or frozen for 2 months. To reheat, you can use the
   slow cooker for serving—just heat the meat on low for about an hour. Switch to keep warm
   as soon as it is hot. You can also reheat the meat in a pan on the stove, stirring over low heat
   until hot. Serve a heaping half cup or so in each bun, or over cooked white rice.

Cook’s Note: If you think the slow cooker is only for wintry stews and heavy braises, think
again. The slow cooker is just as adept at cooking for a crowd in the hot months. Instead of
turning on an oven or watching a grill for hours on end, you can make pulled pork and other
slow roasted meats without heating up the kitchen. Your slow cooker will ensure that the
meat stays moist and that it becomes meltingly tender while you ignore it completely. This
Jerk Pork is a great example, and you can do the same thing using barbecue spices and a
dash of bottle barbecue sauce.

31/4 pounds pork roast, unseasoned

1 small red bell pepper, chopped

1 small onion, chopped

12 hamburger buns, or cooked white

rice (cook 3 cups long grain rice

for 10 to 12 servings)