Drunken Jerk Pulled Pork

(with jerk potatoes and bbq sauce)

Ingredients

• 1 Berkshire pork shoulder (4-5lb)

• 3 tablespoons Walkerswood hot jerk seasoning - I use the hot one but you can use mild 

• 2 cups beer

• 1 onion quartered

Bbq sauce

• 6 oz tomato paste

• 1 ½ cup liquid from cooking pork shoulder (More if needed)

• ½ cup brown sugar

• 1 teaspoon garlic powder

• 1 tablespoon Molasses

• 2 teaspoons soy sauce

• White pepper 

• 1 tablespoon apple cider vinegar

Directions

1. Score fat on the pork shoulder

2. Coat shoulder on meat sides except the fat with Woodwards jerk seasoning.

3. Put instant pot on sauté and sauté fat side first then brown all sides of pork shoulder

4. When all sides are browned add onion quarters

5. Add beer

6. Put lid on and set to 1 hr 10 mins on pressure cook - leave pressure to release naturally at the end

7. Save the juice from the roast to make bbq sauce.

I wanted to crisp the fat so I sprinkled salt on it and cooked it at 400 degrees for about 40 mins - I then used the fat that rendered out to roast my potatoes in

To make BBQ Sauce

1. Put all ingredients for bbq sauce in a pan and bring to a simmer.

2. reduce until thick

3. Season with salt and pepper to taste.

Jerk Potatoes

I always cook my potatoes in the instant pot but you just need boiled potatoes so do them however you prefer using t some reserved jerk juice.

1. Peel potatoes and put in the instant pot with a cup of left over pork jerk juice

2. Steam for 2 mins

3. Strain and toss to scuff the edges

4. Sprinkle with salt

5. Then roast in fat that you poured off the roast.