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Slow Cooker Jamaican Jerk Pork

  • Author: Sara Haas


A simple rub of vibrant jerk spices makes this pork perfect in a sandwich, on top of a bed of lettuce or whole grains, stuffed in a pita or as a topping for pizza.


  • 23 tablespoons jerk seasoning (use 2 for less heat, 3 for more heat)
  • 2 tablespoons packed brown sugar
  • 2 cloves garlic, minced
  • 1/2 teaspoon Kosher or sea salt
  • 2 1/2 pounds pork loin roast, trimmed of excess fat
  • 1 small yellow or white onion, sliced
  • 1/2 cup + 1/4 cup pineapple juice
  • 1 1/2 cups chicken or vegetable broth
  • 2 tablespoons apple cider vinegar
  • Kosher or sea salt, to taste


  1. In a bowl, combine the jerk seasoning, brown sugar, garlic and salt. Rub seasoning mixture all over pork roast. If doing this step the night before, place the pork in a rimmed baking dish or rimmed sheet pan, cover and refrigerate.
  2. Spread the sliced onions in the bottom of a 4 1/2-6 quart slow cooker. Place pork roast on top of the onions.
  3. Pour 1/2 cup pineapple juice and the chicken broth around the roast. Cover slow cooker with a lid and cook on low for 8 hours.
  4. Carefully remove 1 1/2 cups of cooking liquid and discard. Using two forks, shred pork in the slow cooker. Add the remaining 1/4 cup pineapple juice and the apple cider vinegar. Cover and cook on low for at least 30 more minutes. Season with salt and serve.


  • This recipe makes about 6 cups of pulled pork. Lucky you!
  • Not hot enough? Top with a dash of hot sauce before serving.
  • Making sandwiches? Top with a carrot or cabbage slaw tossed with a simple dressing of apple cider vinegar, Dijon mustard and canola oil.


  • Serving Size: 10
  • Calories: 261
  • Sugar: 5
  • Sodium: 233
  • Fat: 9
  • Saturated Fat: 3
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 6
  • Protein: 37
  • Cholesterol: 108

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