Jerk Pulled Pork
The Indy Car Series just raced in St Petersburg Florida on April
1st. Being in Florida, I thought that it would be appropriate
to serve food with an Island feel. This month I have included
the race day menu along with the recipe for Jerk Pork.
On race day we prepared 150 pounds of the pork. To do this we
had to alter the preparation a little but the end result was fantastic.
What we did was marinate pork butt for 2 hours. We then put it
in a commercial slow cooker for 9 hours at 225 degrees F., covered
and cooked it over night. We came in the next morning and drained
off the juice, shredded the pork and added back some of the juice
for service. The texture was perfect for sandwiches or, as we
served it, Jerk Pulled Pork.
You could do the same thing in your home oven and the results
would be the same. With a smaller amount I would grill the pork
first to get some caramelization then finish it in the oven or
slow cooker. As always, have some fun with it and personally I
think it could have been a little spicier, but that is when I
make it for friends on the deck.
St Petersburg
Menu
Sunday April 1st
Garden Salad
IRL Cottage Cheese
Jerk Pork (printable
recipe)
Spicy Shrimp with rum-Marinated Pineapple
Citrus Rice
Curried Succotash with Tomatoes
Rolls & Butter
Tres Leche
Indianapolis Motor Speedway
IRL
2007 Race Schedule
