FlyingRhenquest 1 #1 March 9, 2015 So the slow cooker jerk chicken recipe worked great! Today I'm trying that marinade with some pork shoulder. Judging from how my house smells right now, I'm guessing it's going to also be successful. I'm going to try shredding the pork, putting it under the broiler for a few minutes and serving it sloppy-joe style on a roll with some of the sauce. It really kind of looks like using this recipe you can jerk any meat you can get your hands on!I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
BIGUN 1,483 #2 March 9, 2015 Quote you can jerk any meat you can get your hands on! No thanks, I'll jerk my own meat. Nobody has time to listen; because they're desperately chasing the need of being heard. Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #3 March 10, 2015 Well, I'm going to count that as a success. The sandwich does need some pineapple habenero salsa though. I'll have to make a batch before lunch tomorrow. https://plus.google.com/photos/115052911915665400296/albums/6124405964776323841 I was a bit worried for a minute -- when I opened the slow cooker, I started coughing uncontrollably from the spices. It drove me to the back of the kitchen and my room mate back downstairs. It wasn't any spicier than usual when I ate it, though. The habeneros seem to be way more predictable than jalepinos. Two habeneros will put the sauce into the middle of my pain range and unlike Thai peppers it doesn't grow hotter the more you eat. You can still taste the food and it's also nicely spicy.I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
JohnMitchell 16 #4 March 11, 2015 Low and slow is the way to go. Put a tough pork roast in the slow cooker, leave all day and . .. Nirvana with barbecue sauce. Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #5 March 11, 2015 Yep! The sauce this recipe makes is pretty amazing too. I've been eating jerk pork sandwiches the past couple days. I never leave the meat under the broiler long enough after I shred it though. It was just starting to get crisp in a couple of places when I pulled it. Probably could have used another minute or two.I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
normiss 893 #6 March 11, 2015 Pulled, not jerked! Jerked is Jamaican! Pulled pork should take at least 12 hours. On a SMOKER. At 225. Otherwise, it's slow cooker bbq. Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #7 March 11, 2015 normiss Pulled, not jerked! Jerked is Jamaican! Pulled pork should take at least 12 hours. On a SMOKER. At 225. Otherwise, it's slow cooker bbq. I don't know if the recipe is authentic Jamaican, it's slow-cooked in its marinade, which is made of pineapple, garlic, habenero peppers, allspice and brown sugar. That sounds pretty Jamaican to me! I hadn't worked with habeneros too much before this, but they have a more consistent burn than jalepinos do, lately. I think I'll be working with them a lot more in the future!I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #9 March 11, 2015 Interesting style of dyslexia you've got there! He said after he finally stopped laughing enough that he could type again.I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
