Real Food Summer 2019
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Jerked Pork in the Slow Cooker<br />
MAKES 12 SERVINGS<br />
Jerk is a classic seasoning from the island of Jamaica, where meats are marinated and then<br />
slow smoked over pimento wood. For this easy version, you can keep the kitchen cool since<br />
it is made in the slow cooker. It’s so easy to slow braise the meat overnight and finish the dish<br />
in the morning so it’s ready to reheat in time for the party. This recipe can be as hot as you<br />
like. If you go with the Scotch bonnet chile it will be Jamaican hot, but if you want to tone it<br />
down, a couple of jalapeños will give it a milder kick. Serve in buns or over cooked rice for a<br />
spicy, savory meal.<br />
1 small Scotch bonnet or habanero chile,<br />
or 2 jalapeños<br />
1/2 cup chopped yellow onion<br />
1 tablespoon fresh ginger<br />
2 large scallions, chopped<br />
1 tablespoon fresh thyme<br />
1 teaspoon salt<br />
2 tablespoons freshly ground black pepper<br />
2 teaspoons ground allspice<br />
1/2 teaspoon nutmeg, grated<br />
1/4 cup rice vinegar<br />
2 tablespoons soy sauce<br />
31/4 pounds pork roast, unseasoned<br />
1 small red bell pepper, chopped<br />
1 small onion, chopped<br />
12 hamburger buns, or cooked white<br />
rice (cook 3 cups long grain rice<br />
for 10 to 12 servings)<br />
1. In a blender, combine the chile, onion, ginger, scallions, thyme, salt, pepper, allspice, nutmeg,<br />
rice vinegar and soy sauce. Place the lid on the blender and blend, increasing to high speed<br />
to make a smooth puree. Scrape out into a slow cooker.<br />
2. Trim the pork roast to remove excess fat, then cut 4- to 5-inch deep slashes on opposite<br />
sides of the roast to allow the sauce to penetrate. Place the roast in the slow cooker and turn<br />
to coat with sauce, massage the puree into the slashes and make sure it covers the meat.<br />
Cover the slow cooker and cook on low for 8 hours.<br />
3. At 8 hours, transfer the roast to a large bowl and test by sticking a fork into the meat to<br />
see if you can pull it into shreds. It should be tender enough to tear easily. If not, place back<br />
in the cooker for another half hour.<br />
4. When the pork is tender, place it into the bowl and let it sit until cool enough to handle.<br />
Use two forks to shred the meat.<br />
5. Pour the liquids from the cooker into a 2-quart pot and place it on the stove. Bring to a<br />
boil over high heat, then reduce to keep a strong simmer, at about medium high. Cook for<br />
10 minutes, stirring occasionally, until the liquids are reduced by half and appear thicker.<br />
Add the chopped pepper and onion and bring to a boil, then reduce the heat and cover for<br />
about 5 minutes, until the vegetables are tender.<br />
6. Pour the vegetable mixture over the cooled, shredded pork. At this point, it can be refrigerated,<br />
tightly covered, for up to 4 days, or frozen for 2 months. To reheat, you can use the<br />
slow cooker for serving—just heat the meat on low for about an hour. Switch to keep warm<br />
as soon as it is hot. You can also reheat the meat in a pan on the stove, stirring over low heat<br />
until hot. Serve a heaping half cup or so in each bun, or over cooked white rice.<br />
Cook’s Note: If you think the slow cooker is only for wintry stews and heavy braises, think<br />
again. The slow cooker is just as adept at cooking for a crowd in the hot months. Instead of<br />
turning on an oven or watching a grill for hours on end, you can make pulled pork and other<br />
slow roasted meats without heating up the kitchen. Your slow cooker will ensure that the<br />
meat stays moist and that it becomes meltingly tender while you ignore it completely. This<br />
Jerk Pork is a great example, and you can do the same thing using barbecue spices and a<br />
dash of bottle barbecue sauce.<br />
summer <strong>2019</strong> real food 27