Jamaican Jerk Pork Roast

Don't let the long list of ingredients sway you away from making this one! All you need is your pork shoulder, olive oil, beef stock, and a bunch of spices that you probably already have in your pantry. However, you can also purchase a jerk spice blend, like this Primal Palate Organic Spices Jerk Seasoning, and use 1/4 cup of that instead. See, not too many ingredients whatsoever! There are also instructions below for preparing this in the Instant Pot, slow cooker, or dutch oven, so plenty of options to accommodate everyone. Personally, I prepared this recipe as-is below in the Instant Pot and thought it came out full of flavor and absolutely amazing! If you are someone who enjoys preparing bulk protein quickly and with little ingredients, then definitely save this one. Not only was this super easy and simple to prepare, it also turned out tasting so delicious! I paired this with some roasted brussels and Instant Pot sweet potatoes, and truly enjoyed eating this meal all week long. 

Jamaican Jerk Pork Roast
Ingredients:

• 4 lb pork shoulder
• 2 tsp. cayenne pepper
• 2 tsp. dried parsley
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. dried thyme
• 1 tsp. course black pepper
• 2 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 1 tsp. ground ginger root
• 1 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1 Tbsp olive oil
• 1/2 cup beef stock or broth

Directions:
For the Instant Pot:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Set your Instant Pot to Saute and brown the meat on all sides.
4. Add the beef broth.
5. Seal the top according to instructions and cook on Manual, high pressure, for 45 minutes.
6. Release pressure according to instructions, shred and serve.

For the slow cooker:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Sear the meat on all sides in a heavy bottomed pot.
4. 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.)
5. Cook on high for 4 hours or low for 6 hours – or until the meat is tender.
6. Shred and serve.

For the dutch oven:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Sear the meat on all sides in a heavy bottomed pot or a dutch oven.
4. Add 1 cup of beef broth. (this is double the IP amount because you’ll need it if cooking on the stove.)
5. Cover and simmer on the stove top 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.
6. Shred and serve.

Original recipe found here