Step 1Pre-heat the oven to 200°C.
Step 2Rub the pork with 2 tablespoons of Jamaican Jerk seasoning and a tablespoon of oil and place in a roasting tray in the oven for 30 minutes.
Step 3Take the pork out of the oven and wrap in tin foil. Reduce the temperature of the oven to 160°C and place the joint back in the oven for 3 hours.
Step 4Remove the joint from the oven and remove the foil. Shred the pork and set aside.
Step 5In a saucepan, add 1 tablespoon of oil and fry off the onion and pepper for a couple of minutes until soft.
Step 6Add 2 more tablespoons of Jamaican Jerk seasoning to the pan and continue to cook.
Step 7Add the shredded pork and coconut milk and bring to a simmer.
Step 8Serve on a bed of rice and top with roasted vegetables.
- 2 kg pork shoulder
- 400 ml Country Range Coconut Milk
- 1 red pepper, sliced
- 1 red onion, sliced
- 4 tbsp Country Range Jamaican Jerk Seasoning
- 2 tbsp Country Range Extra Virgin Olive Oil
- Country Range Easy Cook Long Grain Rice
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