Pressure Cooker Jamaican Jerk Pulled Pork
- 1½ teaspoons onion powder
- 1 teaspoon fine sea salt
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 (4 pound) pork shoulder
- 1 tablespoon olive oil
- ½ cup beef stock
- Mix onion powder, sea salt, thyme, pepper, cayenne, allspice, sugar, nutmeg, and cinnamon together in a small bowl.
- Rub olive oil onto pork shoulder to coat; season with seasoning mixture.
- Heat oil in pressure cooker set to Sauté on Normal.
- Cook pork in hot oil until browned completely, about 5 minutes.
- Pour beef stock into the pot.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 45 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Remove pork to a cutting board to cool slightly before shredding with two forks.
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.
What others are saying
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.
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!
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.
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!
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.
Kris Wilburn says:
This was really good!
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.