Coconut Jerk Pulled Pork

[kilo charlie]

jcam222 sorry I'm late to the party, but this looks absolutely amazing!

 

[MarcR]

This was my bigger project for jerk flavors. Did this the same day as the chicken but most of the finishing today. A nice big pork butt scored deeply in a cross hatch on both sides and rubbed with a jar of Walkerwoods. View attachment 720090 This went on the bottom rack of the 270 as I had 3 other butts going for my grandson grad party. I've done a total of 8 for that. Smoker at 275F until the butt hit 160F. I smoked this is a pan as I wanted to collect all the pan juices. To the pan juices I added 2 cans of full fat unsweetened coconut milk and a few more tablespoons of 5 of Jerk LOL. View attachment 720091 Didn't get a pic of the finished butt. I hand pulled it all in nice coarse chunks and into the fridge. All the pan broth was sent to the fridge overnight. Today I defatted the pan broth , added one can of coconut milk and the fat only from a second can. Heated to a light boil and thickened with glucomannon. Using the trick of dispersing
the glucomannon first in butter yielded a silky smooth sauce. I added 2T of jerk paste to it. Seems like a lot over the course of the project but this is not overwhelmingly hot. Much of this will go to friends for sandwiches or wraps but decided to try a nice dish too. Jerk pulled pork served on a bed of fried shirataki noodles tossed in the smokey jerk coconut sauce with fried fresnos, cilantro and a dusting of fresh lime zest. View attachment 720092 View attachment 720093 The sauce is insanely good with the combo of the smokey pork au jus, coconut milk and spices. I saved some of the juice not thickened that will get mixed into the rest of the meat. As with most things the jerk doesn't penetrate far but mixed with this creamy liquid gold flavored is fire. I can't believe I've never done a jerk flavored butt before. It sure won't be the last. Thanks for looking.

That looks absolutely delicious. I've been a huge fan and user of all Walkerwoods products for the last 20-25 years. I've used it on chicken, pork, fish, shellfish, and beef. It has never disappointed. The stuff is legit and the best I've ever found, and I've tried them all. I still have a tiny bit of Pimento wood I purchased years ago, for that legit jerk experience, but they haven't been allowed to export it in years. I usually mix a tiny bit of it with Allspice (Pimento) berries in a foil pouch or smoke box, for that distinct fflavor.Thanks for sharing. Time to grab some coconut milk. Cheers!