Karol Smith
Jamaican Jerk Pulled Pork with Quinoa Salad
Jamaican Jerk Pulled Pork with Quinoa Salad is a vibrant and flavorful dish that combines the spiciness of Jamaican Jerk seasoning with tender pulled pork, served alongside a light and healthy quinoa salad. This dish offers a perfect balance of heat, protein, and healthy grains, making it a satisfying meal for any occasion.
Ingredients:
For the Jamaican Jerk Pulled Pork:
– 3 lbs pork shoulder or pork butt
– 2 tablespoons Jamaican Jerk seasoning
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (optional, for extra heat)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup apple cider vinegar
– 1/2 cup orange juice
– 1/4 cup soy sauce
– 1/4 cup olive oil
– 1/2 cup chicken broth
For the Quinoa Salad:
– 1 cup quinoa, rinsed
– 2 cups water
– 1/2 cup red bell pepper, diced
– 1/2 cup cucumber, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon olive oil
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
For the Jamaican Jerk Pulled Pork:
1. Preheat the oven to 300°F (150°C).
2. In a small bowl, combine the Jamaican Jerk seasoning, brown sugar, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
3. Rub the pork shoulder thoroughly with the seasoning mixture.
4. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until it is browned.
5. Add the apple cider vinegar, orange juice, soy sauce, and chicken broth to the pot.
6. Cover the pot with a lid and transfer it to the preheated oven.
7. Cook for 3-4 hours, or until the pork is tender and easily pulled apart with a fork.
8. Remove the pork from the oven and let it rest for 10-15 minutes. Then, use two forks to pull the pork apart into shreds.
For the Quinoa Salad:
1. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
2. Remove the quinoa from the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool.
3. In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
Serving:
Serve the pulled pork warm, with the quinoa salad on the side. Enjoy the bold flavors of the spiced pork paired with the fresh, zesty quinoa salad for a delicious and satisfying meal.
