Jerk pulled pork is the perfect filling for tacos. Just one pork shoulder roast, deliciously seasoned with maple syrup paired with classic jerk spices, can serve a crowd.

Preparation Time:

Cooking Time:

Serves: 6 to 8

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Ingredients

Jerk Sauce:

  • 1 cup (250 mL) passata (strained tomatoes)
  • 1/2 cup (125 mL) each Ontario Maple Syrup and water
  • 2 tbsp (25 mL) each butter and soy sauce
  • 1 tbsp (15 mL) Scotch bonnet pepper sauce
  • 1 tbsp (15 mL) each ground allspice and dried thyme leaves
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) each ground nutmeg and salt

Pork:

  • 2 kg boneless Ontario Pork Shoulder Blade Roast
  • 1 Ontario Onion, chopped
  • 1 Ontario Carrot, chopped
  • 1 cup (250 mL) water

Tacos:

  • 24 small corn or flour tortillas
  • 3 cups (750 mL) shredded Ontario Red Cabbage
  • 2-1/2 cups (625 mL) grated Ontario Carrots
  • 1/2 cup (125 mL) chopped green onions

Instructions

Jerk Sauce: In small saucepan, over medium-high heat, whisk together passata, maple syrup, water, butter, soy sauce, Scotch bonnet sauce, allspice, thyme, cinnamon, nutmeg and salt. Cook for about 5 minutes, until mixture bubbles and thickens slightly; set aside.

Pork: In large Dutch oven, over medium-high heat, brown roast, turning, for 1 to 2 minutes per side. Add onion and carrot, water and 1/2 cup (125 mL) Jerk Sauce; bring to boil. Reduce heat, cover and simmer for about 2 hours or until meat falls apart easily.

Remove roast from liquid, place in serving dish and allow to cool slightly. Strain carrot and onion from cooking liquid; set aside. Reserve 1 cup (250 mL) of the liquid. Using two forks, shred pork, discarding excess fat. Add 1 cup (250 mL) Jerk Sauce, cooked carrot and onion and reserved cooking liquid, mix well.

Tacos: To serve, warm tortillas; top each with shredded pork mixture, drizzle with Jerk Sauce and top with cabbage, carrots and green onions, as desired. Slow Cooker Method: After browning roast, transfer to large slow cooker, omit the 1 cup (250 mL) water and cook covered on High for 4 hours.

Slow Cooker Method: After browning roast, transfer to large slow cooker, omit the 1 cup (250 mL) water and cook covered on High for 4 hours.

Nutritional information

1 Taco

  • PROTEIN: 18 grams
  • FAT: 10 grams
  • CARBOHYDRATE: 36 grams
  • CALORIES: 310
  • FIBRE: 2 grams
  • SODIUM: 450 mg