Jamaican Jerk Pork Roast - Low Carb & Whole30
This delicious pork roast is made with less than 5 ingredients and can be completed in an hour using the Instant Pot! Low Carb, Paleo, Keto, Atkins, THM, Whole30
This delicious pork roast is made with less than 5 ingredients and can be completed in an hour using the Instant Pot! Low Carb, Paleo, Keto, Atkins, THM, Whole30
- Carbohydrate 0 g
- Cholesterol 107.350194233333 mg
- Fat 27.4816724544539 g
- Fiber 0 g
- Protein 25.9757230553333 g
- Saturated Fat 9.47355629601666 g
- Serving Size 1 1 serving (151g)
- Sodium 98.2839718333357 mg
- Sugar 0 g
- Trans Fat 2.7594099613366 g
- Calories 359 calories
Step-by-step
- Rub the roast with olive oil and coat with Jamaican Jerk spice blend.
- Set your Instant Pot to Saute and brown the meat on all sides.
- Add the beef broth.
- Seal the top according to instructions and cook on Manual, high pressure, for 45 minutes.
- Release pressure according to instructions, shred and serve.
- Rub the roast with olive oil and coat with Jamaican Jerk spice blend.
- Sear the meat on all sides in a heavy bottomed pot.
- Place the meat and 1 cup of beef broth in your slow cooker. (this is double the IP amount of broth because you'll need it to offset the longer cooking time.)
- Cook on high for 4 hours or low for 6 hours - or until the meat is tender.
- Shred and serve.
- Rub the roast with olive oil and coat with Jamaican Jerk spice blend.
- Sear the meat on all sides in a heavy bottomed pot or a dutch oven.
- Add 1 cup of beef broth. (this is double the IP amount because you'll need it if cooking on the stove.)
- Cover and simmer on the stovetop on low heat for 4 hours, or bake in the oven at 375 degrees for 3 hours or until the meat is tender and falling apart.
- Shred and serve.
Jamaican jerk spice blend carries the entire aromatic weight of this dish, bringing fiery allspice, thyme, and heat that must penetrate a massive four-pound cut of meat to be effective. Rubbing olive oil across the pork shoulder first creates a lipid barrier that helps the ground spices adhere evenly during the initial sear, preventing the dry rub from scorching instantly in the pan. Searing the exterior until deeply browned initiates the Maillard reaction, developing savory compounds that balance the aggressive spice profile. When testing pork shoulder for doneness, discard the thermometer entirely because internal temperature alone will not tell you if collagen has successfully converted into gelatin. Instead, press the tines of a fork deep into the thickest muscle bundle; if the fibers offer zero resistance and pull apart effortlessly, the connective tissue has fully rendered. Adapting this preparation across different heat sources requires minor adjustments to the liquid component. While pressure cooking demands only a half cup of beef stock to build steam, transferring the roast to a Dutch oven or slow cooker requires doubling that liquid to compensate for evaporation during extended simmering. Keep covered tightly during oven roasting at 375 degrees to trap moisture, ensuring the exterior stays succulent while the interior shreds cleanly for service.
