Pressure Cooker Jamaican Jerk Pulled Pork

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 7 customer reviews
Pressure Cooker Jamaican Jerk Pulled Pork
Pressure Cooker Jamaican Jerk Pulled Pork


For best results, we recommend using:


Mealthy Tip

Jerk seasoning gets its signature flavor from the blend of allspice and spicy peppers but every cook can create their own personal blend. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.

Nutrition Facts

Per Serving: 517 calories; 38g fat; 1.0g carbohydrates; 40g protein; 153mg cholesterol; 344mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 517 Calories from Fat344
% Daily Value*
Total Fat 38g 59%
Saturated Fat14g 68%
Trans Fat0.0g
Polyunsaturated Fat3.7g
Monounsaturated Fat17.4g
Cholesterol 153mg 51%
Sodium 344mg 14%
Total Carbohydrate 1.0g 0%
Dietary Fiber0g 1%
Protein 40g
Vitamin A2% Vitamin C2%
Calcium4% Iron14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(7 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

I used a jerk rub that I bought at the store instead of this spice mix. Left my meat in the pot after cooking for a full hour on Keep Warm setting bc I was out running errands. Was sooo soft and delicious.

Image of Katie Hason

Katie Hason says:

Jerk from Jamaica definitely has a distinct flavor, and I think this pulled pork brings out the best of it. Specifically, the allspice, cayenne, and cinnamon together. I really love how easy this was, and it feeds a lot of people. I served it with slider buns and coleslaw, delicious!

Image of Jenn Paul

Jenn Paul says:

Holy moly! This is so freaking good! I love my mealthy pot. I tried to make this with an 8 lb bone in shoulder and it didn't work at first. The cooker wouldn't seal because there wasn't enough room for the steam to circulate. I stopped it, pulled the roast out, deboned it, cut it into large chunks, and rubbed on more jerk season. I washed the pot, added more oil and then saute/browned all of the cut edges again. Added the beef stock and pressure cooked it. I made a large "batch" of the jerk dry rub to save time and in the future.

Image of Melissa P

Melissa P says:

So I totally skipped the homemade spice mixture and used a store-bought Jamaican jerk seasoning. This was amazing. The meat was tender and full of flavor. Served it with rice and plantains. Yum!

Image of Jazzy Brewer

Jazzy Brewer says:

I added cloves and garlic to the spice mixture and it was sooo good. Jerk from Jamaica is one of my favorite genres of food, and this recipe does not disappoint. Served it with black beans and rice. Perfection.

Image of Kris Wilburn

Kris Wilburn says:

This was really good!

Image of Bill Holland

Bill Holland says:

I let it fully depressurization naturally and left on Keep Warm. After about an hour I shredded the meat and wisked in 1/4c all purpose plain flour to make a gravy. Served over plain long grain white rice.