Your Ticket to the Tropics: Instant Pot Jerk Pork!
Escape to the islands without leaving your kitchen! This Instant Pot Jerk Pork is your one-way ticket to the bold, fiery flavors of Jamaica. We’re talking incredibly tender, fall-apart pork shoulder infused with that signature blend of allspice, thyme, and scotch bonnet heat. The magic of the pressure cooker means you get slow-cooked flavor in a fraction of the time. Get ready to pile this juicy, shredded pork high on rice, in tacos, or on a soft roll for the ultimate sandwich.
Ingredients
• (Total Time: 1 HR 20 MIN | Serves: 16)
• 4 lbs / 1.8 kg Pork Shoulder, boneless
• 1 tbsp / 15 ml Olive Oil
• ¼ cup / 32 g Jamaican Jerk Spice Blend
• ½ cup / 120 ml Beef Stock
Instructions
1. Directions
2. Pat the pork shoulder dry with paper towels. Brush it all over with olive oil, then generously rub the Jamaican jerk spice blend into every surface of the meat.2. Select the “Sauté” function on your Instant Pot. Once hot, carefully place the pork in the pot and sear on all sides until a deep brown crust forms, about 2-3 minutes per side.3. Press “Cancel” to stop the sauté function. Pour in the beef stock to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.4. Secure and lock the lid, ensuring the steam release valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 45 minutes at high pressure.5. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before carefully switching the valve to “Venting” to release any remaining steam.6. Carefully remove the pork from the Instant Pot. Let it rest for a few minutes, then use two forks to shred the meat. Toss with some of the cooking juices and serve immediately.
Nutritional Information
• Per Serving
• Calories: 282
• Total Fats: 20g
• Net Carbs: 0g
• Proteins: 23g
• Fibers: 0g
Pro Tips
• for Perfect Jerk Pork
• For an even deeper flavor, let the pork marinate with the jerk rub in the refrigerator for at least 4 hours, or preferably overnight, before cooking.
• Don’t skip the searing step! Browning the meat creates a flavorful crust through the Maillard reaction, which adds incredible depth to the final dish.
• Patience is key after cooking. Allowing the pressure to release naturally for 15-20 minutes ensures the pork remains moist and becomes incredibly tender.
• To balance the heat, especially when serving kids, you can mix a tablespoon of brown sugar into your jerk spice blend or serve the pork with a cooling side like mango salsa or coleslaw.
FAQ
Q: What cut of pork is best for this recipe
A: This recipe calls for a 4 lb (1.8 kg) boneless pork shoulder, which becomes incredibly tender and easy to shred after pressure cooking.
Q: Can I prepare this jerk pork in advance
A: Yes, for a deeper flavor, you can rub the pork with the jerk spice blend and let it marinate in the refrigerator for at least 4 hours, or preferably overnight, before cooking.
Q: How can I make the jerk pork less spicy
A: To balance the heat, especially for kids, you can mix a tablespoon of brown sugar into the jerk spice blend or serve the finished pork with a cooling side like mango salsa or coleslaw.
Q: How long does it take to cook jerk pork in the Instant Pot
A: The pork is pressure cooked for 45 minutes at high pressure, followed by a 15-minute natural pressure release. The total recipe time, including prep and searing, is about 1 hour and 20 minutes.
