Island Jerk Pulled Pork
Prep time
Total time
Serves: 8-10 servings
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons grated fresh ginger
  • 1 and ½ teaspoons ground cloves
  • 1 and ½ teaspoons ground allspice
  • 1 and ½ teaspoons thyme
  • 1 and ½ teaspoons dry mustard
  • 1 and ½ teaspoons coarse salt
  • 1 teaspoon sweet or hot paprika
  • ½ teaspoon cumin
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 3lb. boneless pork butt
  • 1 cup apple cider or apple juice
  • 1 bay leaf
  • 8-10 hamburger buns, sliced open
  • BBQ sauce
  • Fresh cilantro
  1. In a small bowl combine onion powder, garlic powder, cloves, ginger, allspice, thyme, dry mustard, salt, paprika, cumin, sugar, black pepper and cayenne.  Use fingers to rub spices together to ensure that ginger is dispersed throughout.  Rub spice mixture all over pork.
  2. Put the pork in the slow cooker fat side up.  Pour apple cider over pork and add bay leaf.
  3. Cook on low for 8 hours.  Remove pork from slow cooker.  Use two forks to shred meat.  Skim fat off liquid in slow cooker.  Drizzle a few tablespoons of the remaining liquid over the meat and mix to combine.
  4. Serve on a bun as-is or slathered with your favorite BBQ sauce and sprinkled with fresh cilantro.
Recipe by Mother Thyme at