Instant Pot Caribbean Jerk Pulled Pork Sandwiches

Lots of spices give this Caribbean Jerk Pulled Pork a nice kick topped with sweet pineapple. The meat is so versatile, is easy to prepare and cooks quick in an Instant Pot. Use the pulled pork in sandwiches or paired with rice and beans for a tasty spread.

I got to check out an advanced copy of The Big Book of Instant Pot Recipes by by Kristy Bernardo, Emily Sunwell- Vidaurri, Amy Rains, and Stefanie Bundalo. There are a CRAZY amount of recipes in this cookbook- 240 to be exact!

The recipes are clearly labeled for different dietary needs which is a really nice feature. No guesswork on if a recipe is gluten or dairy free. They also have recipes for Paleo and vegan diets. If you often need to cater to many types of diets this cookbook will be a fabulous resource.

Browsing through the book I was enticed by all of the lovely pictures but the first recipe that really caught my eye was the Caribbean Jerk Pulled Pork Sandwiches. We made those one night and everyone loved them!

The authors were kind enough to let me share this recipe with you so I hope you will give it a try. If you have an Instant Pot, make sure to go ahead and buy the book for yourself. If you don’t already own one, hopefully this will entice you to go ahead and get one!

Ingredients you need:

• olive oil
• cinnamon
• all spice
• salt
• ground pepper
• nutmeg
• thyme 
• cayenne pepper
• pork shoulder
• chicken broth
• crusty rolls
• fresh pineapple

NOTE:

When I made this I left out the cayenne pepper because most of my kids are not fans of spicy foods AND I’m nursing so I avoid most spicy things. 

You could also choose to do half the amount the first time if you are nervous but it should not be very spicy even if you follow the recipe as it is written.

Tips and Tricks

If your roast is on the larger side, you can cut it in half to make it easier to roast on all sides. This will take slightly longer but it will be much easier to get a good sear on each side.

Although you can substitute water for the chicken broth, I strongly recommend using the chicken broth. I have found that using water makes the end result taste more bland.

You can serve the pulled pork as a sandwich or you can dish it up with rice and beans. We served them up this time as sandwiches with some Lemon Pepper Potato Wedges on the side.

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If you like this recipe you might also like:

• Instant Pot Chinese Pork Shoulder Soup
• Instant Pot Peruvian Chicken and Rice
• Slow Cooker/ Instant Pot Kalua Pork and Cabbage
• Slow Cooker Sticky Pineapple Chicken

Caribbean Jerk Pulled Pork Sandwiches

Lots of spices give this pulled pork a nice kick and make a lovely contrast to the sweet pineapple. The meat is so versatile and can be used in sandwiches or paired with rice and beans for a tasty spread.

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Sealing time: 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Course: Main

Cuisine: Caribbean

Servings: 8 servings

Calories: 454kcal

Author: Jade Jones

Equipment

• ▢
  Electric Pressure Cooker

Ingredients

• ▢ 2 Tbsp olive oil
• ▢ 1 tsp ground cinnamon
• ▢ 2 tsp allspice
• ▢ 1 tsp coarse salt
• ▢ 1 tsp fresh ground pepper
• ▢ 1/4 tsp ground nutmeg
• ▢ 2 tsp dried thyme
• ▢ 1/2 tsp cayenne pepper
• ▢ 1 4- lb pork shoulder
• ▢ 1 cup chicken broth
• ▢ 8 crusty rolls
• ▢ 8 slices pineapple

Instructions

• In a small bowl, mix together the olive oil, cinnamon, allspice, salt, black pepper, nutmeg, thyme, and cayenne. Rub the mixture all over the pork roast.
• Press saute to preheat the Instant Pot. When the word "hot" appears on the display, add the roast and brown it well on all sides, adding a little oil to the pot, if necessary.
• Remove the roast and set aside. Add the broth to the pot, taking care to scrap up any browned bits from the bottom of the pot. Return the roast to the pot.
• Secure the lid with the steam vent in the sealed position. Press manual and adjust the timer to 50 minutes. Check that the display light is beneath high pressure.
• When the timer sounds, quick release the pressure and carefully remove the lid. Shred the meat with two forks and stir in with the liquid in the pot.
• Divide the meat mixture among the rolls and top each with a slice of pineapple.

Notes

Recipe reprinted with permission from The Big Book of Instant Pot Recipes by Kristy Bernardo, Emily Sunwell- Vidaurri, Amy Rains, and Stefanie Bundalo, Page Street Publishing Co. 2019.  Photo credit: Emily Sunwell- Vidaurri, Amy Rains, Stefanie Bundalo and Donna Crous.

Nutrition

Calories: 454kcal | Carbohydrates: 34g | Protein: 38g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 778mg | Potassium: 759mg | Fiber: 3g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 44mg | Calcium: 87mg | Iron: 4mg

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Recipe reprinted with permission from The Big Book of Instant Pot Recipes by Kristy Bernardo, Emily Sunwell- Vidaurri, Amy Rains, and Stefanie Bundalo, Page Street Publishing Co. 2019. Photo credit: Emily Sunwell- Vidaurri, Amy Rains, Stefanie Bundalo and Donna Crous.