When I’m in the mood for something unique and a bit tropical, this Jerk Pulled Pork with Banana Salsa always hits the spot. It’s a dish that transforms the usual pulled pork into something truly special. The rich jerk spices work wonders, infusing the pork with bold, warm flavors that contrast beautifully with the bright and fresh banana salsa.

What I love most about this recipe is that it’s a breeze to make in the slow cooker, filling the kitchen with that unmistakable jerk aroma while you go about your day. It’s one of those meals that feels as much like a treat as it does comfort food—perfect for family gatherings or a relaxed dinner.

If you’re looking for more ideas, dishes like my Bored of Lunch Honey and Mustard Ham and Caramel Slow Cooked Pork Belly offer other slow-cooked, flavorful options. Each of these recipes brings something unique to the table, just like this jerk pulled pork.

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Recipe Ingredients

For the Pork:

• 100g (4 oz) of sea salt
• 200g (8 oz) of dark muscovado sugar, divided
• 2 kg (4 lb 8 oz) boneless shoulder of pork, rind removed but fat left intact
• 4 tbsp of jerk seasoning (like Bart’s) mixed with 2 tsp of ground cinnamon
• 500 ml (18 fl oz) of pineapple juice, divided
• 50g (2 oz) of black treacle
• 2 x 400g cans of black beans, drained and rinsed
• Soft flour tortillas (2-3 per person, depending on size and appetite)
• Natural yogurt and shredded lettuce, for serving (optional)

For the Banana Salsa:

• 3 firm bananas, diced
• 1 red onion, finely diced
• 2 just-ripe avocados, pitted, peeled, and diced
• Juice of 1 lemon
• Juice of 2 limes
• 1-2 red chilies, deseeded and diced
• Small bunch of coriander, stalks finely chopped, leaves roughly chopped

How To Make Jerk Pulled Pork with Banana Salsa

1. Prepare the Pork Overnight: Mix the sea salt and half the dark muscovado sugar in a large food bag. Place the pork inside, coat it thoroughly, and let it marinate in the fridge overnight to absorb the flavors deeply.
2. Season the Pork: The next day, remove the pork from the bag and wipe it down with paper towels to remove any excess salt and sugar. Rub 3 tablespoons of the jerk seasoning all over the pork for a robust layer of flavor.
3. Make the Sauce Mix: Preheat your slow cooker if needed. Combine the remaining sugar, 100 ml of pineapple juice, leftover jerk seasoning, and all of the black treacle in a bowl. Stir well, and rub half this mixture over the pork to enhance its sweetness and spice.
4. Slow Cook the Pork: Pour the remaining treacle mixture and pineapple juice into the slow cooker, then place the pork on top. Cover with a sheet of baking parchment to trap the steam, secure the lid, and cook on Low for 7-8 hours. Turn the pork halfway through; it should be very tender and pull apart easily when done.
5. Char the Pork (Optional): If you’d like a charred finish, transfer the pork to a roasting pan and baste it with the juices from the slow cooker. Roast at 140°C (120°C fan, Gas Mark 1) for 1 hour to deepen the flavors, then let it rest on a platter for 20 minutes. Pour any pan juices into a fat-separating jug.
6. Prepare the Salsa: In a medium bowl, combine the diced bananas and red onion. Gently mix in the diced avocado, lemon and lime juice, chopped chilies, and coriander. Season to taste for a balance of tangy, spicy, and fresh flavors.
7. Warm the Black Beans: Heat the black beans in the microwave until warmed through, so they’re ready to enjoy with the pork and wraps.
8. Warm the Tortillas: Follow the package instructions to heat the tortillas, which makes them soft and ready to wrap up the pork.
9. Serve and Enjoy: Shred the pork using two forks, discarding any visible fat. Arrange the shredded pork, warmed tortillas, black beans, and banana salsa on a serving platter. Serve with yogurt and shredded lettuce on the side, if you like.

Recipe Tips

• Substitute with Fresh Pineapple Juice: Use freshly squeezed pineapple juice instead of canned for a brighter, more natural sweetness in the pulled pork’s flavor profile.
• Make Banana Salsa Right Before Serving: Prepare the banana salsa just before serving to keep the banana and avocado fresh and avoid any browning in the dish.
• Warm Tortillas for Better Texture: Heat tortillas over an open flame on the stovetop or in a skillet for a few seconds on each side to achieve a slightly charred, flexible texture.
• Reserve Extra Sauce for Drizzling: Set aside some of the slow-cooker juices as a dipping sauce or drizzle; it adds a burst of rich, savory flavor to each bite.

Recipe FAQs and Variations

More Slow Cooker Pork Recipes:

• 4 Ingredient Slow Cooker Pulled Pork
• Brazilian Pork Stew with Corn Dumplings
• Slow Cooker Pork and Cider Casserole