Transport your taste buds to the vibrant flavors of the Caribbean with this tantalizing Jerk Pulled Pork with Rice & Beans recipe. Featuring a Boston Butt Pork Shoulder coated in Yellow Bird Habanero Hot Sauce and Plowboys BBQ Jerk Seasoning, the meat is slowly smoked overnight, infusing it with rich, smoky flavors. Once the pork develops a dark mahogany bark, it's wrapped in a zesty mixture of pineapple, orange, lime juices, and habanero heat for added succulence. Simultaneously, Rancho Gordo Avócate Morado beans are gently simmered until tender, ready to mingle with fragrant brown rice, creamy coconut milk, and a blend of peppers and spices. Finally, the tender pulled pork is shredded by hand, creating a mouthwatering centerpiece to be served atop the aromatic rice and beans, delivering an unforgettable taste experience inspired by the tropics.
Jerk Pulled Pork with Jamaican Rice & Beans
Tom Jackson
Rated 4.4 stars by 7 users
Category
Pork
Cuisine
Cajun
Servings
16
Prep Time
30 minutes
Cook Time
12 hours
Calories
663
Experience the vibrant flavors of the Caribbean with this Jerk Pulled Pork with Rice & Beans recipe. Slow-smoked to perfection and wrapped in a zesty blend of citrus and spice, the succulent pork pairs harmoniously with tender Avócate Morado beans and aromatic brown rice, promising a culinary journey filled with tantalizing tastes and aromatic aromas.
Ingredients
- 1 Boston Butt Pork Shoulder, about 7lbs
-
Yellow Bird Habanero Hot Sauce
-
Plowboys BBQ Jerk Seasoning
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 2 tbsp lime juice
- 1/4 cup unsalted butter
-
2 tbsp Yellow Bird Habanero Hot Sauce
- 1 clove garlic, chopped
-
8 oz (1 1/4 cup) Rancho Gordo Avócate Morado
- 1 cup vegetable stock
- 1 cup onion, diced
- 1 cup Red bell, diced
- 1 habanero/scotch bonnet, diced
- 1 garlic clove, smashed, peeled
- 2 cups Brown rice
-
1 cup Ciao San Marzano Canned Whole Tomatoes
- 2 cans coconut milk
- 2 sprigs fresh thyme
-
Jacobsen Salt Co. Kosher Sea Salt, to taste
-
Topped with Heat Mavericks Where Did the Mango
Wrap:
Rice & beans:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 190ºF, set up for smoking.
- Trim then slather your pork butt with Yellow Bird Habanero Hot Sauce. Season with Plowboys BBQ Jerk Seasoning.
- Place the pork butt on the second shelf of the grill before going to bed and let smoke overnight (8-10 hours). In the morning, turn the grill temperature up to 250ºF and continue cooking until a dark mahogany bark is formed on the surface and the internal temperature is around 160ºF.
- Rinse the beans. Place in a container. Cover with cool water. Place a lid on the container and let soak overnight.
- When the pork butt has formed a nice bark, place on top of two sheets of heavy duty foil and turn up the edges. Combine the wrap ingredients in a mason jar and shake to combine. Pour over the top of the pork butt. Wrap tightly in the foil and return to the grill.
- After soaking the beans, place in a small pot and cover with vegetable stock. Cover with a lid and simmer until tender, about 45 minutes.
Combine the chopped onion, peppers, garlic and canned tomatoes in a blender and blend until smooth. Place in a dutch oven, add the rice and coconut milk and bring to a simmer over medium high heat on an induction burner.
Add the par cooked beans. Cover with a lid and turn the heat to low. Let cook until the rice is tender, about 45-60 minutes.
- Remove the pork butt from the grill when the blade bone easily slides out of the roast and the internal temperature is around 205ºF-210ºF, about two more hours of cook time. Let rest briefly, then shred by hand when ready to serve.
- Serve the Jerk Pulled Pork over the rice & beans.
Recipe Note
Other Recipes You Might Enjoy:
Jamaican Jerk Chicken Skewers
Red Beans Rice with Ham Hock Stock
Recipe Highlights and Insights:
Cajun comfort foods are exceptionally popular in the southern United States for several reasons:
Rich Culinary Heritage: Cajun cuisine originates from the Acadian people of Canada who settled in Louisiana, bringing with them their unique cooking techniques and flavor profiles. Over time, this cuisine has evolved into a beloved culinary tradition in the southern region, deeply rooted in history and culture.
Flavorful Ingredients: Cajun dishes are known for their bold and robust flavors, often featuring a combination of spices such as paprika, cayenne pepper, and garlic, along with ingredients like bell peppers, onions, and celery, commonly referred to as the "holy trinity" of Cajun cooking. These ingredients create dishes bursting with depth and complexity, appealing to the taste preferences of many.
Comforting and Hearty: Cajun comfort foods are often hearty and satisfying, making them perfect for the southern climate and lifestyle. Dishes like gumbo, jambalaya, and étouffée are packed with protein, vegetables, and grains, providing warmth and sustenance, especially during cooler months.
Social and Cultural Significance: In the southern United States, food plays a significant role in social gatherings and cultural events. Cajun cuisine, with its emphasis on communal dining and shared meals, fosters a sense of togetherness and community, making it a popular choice for gatherings with friends and family.
Versatility and Adaptability: Cajun cuisine offers a wide range of dishes that can be adapted to suit various tastes and dietary preferences. Whether it's seafood gumbo, spicy jambalaya, or blackened chicken, there's a Cajun comfort food for everyone, allowing for inclusivity and accessibility in dining experiences.
Overall, the popularity of Cajun comfort foods in the southern United States can be attributed to their rich culinary heritage, bold flavors, comforting nature, social significance, and versatility, all of which contribute to their widespread appeal and enduring popularity in the region.
Nutrition
Nutrition
- Serving Size
- 1/4 cup
- per serving
- Calories
- 663
- Fat
- 20 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 120 milligrams
- Sodium
- 1248 milligrams
- Carbs
- 85 grams
- Fiber
- 15 grams
- Sugar
- 15 grams
- Protein
- 44 grams
If your butt isn’t at 160 after 8-10 hours,, you have a problem