• March 24, 2015
Crock Pot Jamaican Jerk Pulled Pork

I am so ready for summer to be here. I don’t want to complain too much, because we had a beautiful day here and I know there are many still getting snow and ice. Really I’m just rooting for your sake. All of you still stuck in winter even though it is technically spring.

I think mostly I’m ready for the freshness of warmer weather, especially food.

Fresh fruits and vegetables always seem so much tastier when you can eat them outside. If it sounds weird, just think of watermelon. Do you get what I’m saying now?

Anyway, this Jamaican Jerk Pulled Pork recipe really can be enjoyed anyway you can imagine: on buns as sandwiches, in tortillas, with rice, etc. But my favorite way is surprisingly healthy.

I start with a baked sweet potato (and by baked, I totally mean in the microwave), then top it with lots of this shredded pork. Then I drizzle it with our favorite Jalapeño Dip that is used as way more than a dip for so many things. Then I put a generous amount of sliced avocado and chopped tomato. Colorful, flavorful and just so good. I cannot tell you how many times I have had this for lunch since making the roast (I may be hoarding the leftovers). It’s fast and relatively healthy (obviously depends on your dietary needs/what is healthy to you).

Anyway, make this Jamaican Jerk Pulled Pork and try it a couple different ways. Isn’t that the beauty of making a roast like this?

Crock Pot Jamaican Jerk Pulled Pork

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 8-10 servings


  • 3-pound boneless pork butt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • pinch of cinnamon
  • juice from 1 orange
  • 1 1/2 cups chicken broth


  1. Mix all seasonings together in small bowl. Rub all over the roast and place in the crock pot.
  2. Pour orange juice and broth over roast and cook on low for 8 hours.
  3. Serve on buns or over baked sweet potatoes and topped with this Jalapeño Dip, and fresh tomatoes and avocado.


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