Slow-Cooked Caribbean Jerk Pork Shoulder with Pineapple Salsa
Tender slow-cooked pork shoulder infused with bold jerk spices, served with a sweet and tangy pineapple salsa for a vibrant Caribbean meal. This caribbean-inspired pork ready in about 495 minutes blends trimmed pork shoulder, jerk seasoning, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs, trimmed pork shoulder
- 3 tbsp jerk seasoning
- 2 tbsp olive oil
- 1 cup, finely diced pineapple
- 1/2 cup, finely diced red bell pepper
- 1/4 cup, finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rub 3 lbs trimmed pork shoulder evenly with 3 tbsp jerk seasoning and 2 tbsp olive oil. Let marinate for at least 30 minutes or overnight in the refrigerator.
- Step 2: Place the pork shoulder in a slow cooker and cook on low for 8 hours until the meat is fall-apart tender.
- Step 3: While pork cooks, combine 1 cup finely diced pineapple, 1/2 cup finely diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice in a bowl. Season with 1 tsp salt and 1/2 tsp black pepper and mix well to create the pineapple salsa.
- Step 4: Once pork is done, shred it with two forks and mix with the cooking juices in the slow cooker.
- Step 5: Serve the shredded jerk pork topped with the fresh pineapple salsa alongside rice or flatbreads.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Caribbean Jerk Pork Shoulder with Pineapple Salsa take to make?
Total time is about 495 minutes (15 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Caribbean Jerk Pork Shoulder with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Caribbean Jerk Pork Shoulder with Pineapple Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Caribbean Jerk Pork Shoulder with Pineapple Salsa for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Caribbean Jerk Pork Shoulder with Pineapple Salsa?
Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
