Jerk Pulled Pork with Sweet Corn Cakes Recipe (Print Version)

# Ingredients:

→ Jerk Pulled Pork

01 - 3 lb pork butt, boneless

02 - 1 tsp onion powder

03 - 1 tsp garlic powder

04 - 1 tsp salt

05 - 1 tsp smoked paprika

06 - 3 tsp Caribbean Jerk Seasoning

07 - 1/2 tsp cumin

08 - 1/2 tsp sugar

09 - 1/4 cup Jerk marinade or sauce (optional) or 3 tbsp olive oil

10 - 1/2 cup chicken broth

→ Sweet Corn Cakes

11 - 1 1/2 cups frozen sweet corn

12 - 1/2 cup butter, softened

13 - 3 tablespoons sugar

14 - 1/2 tsp salt

15 - 1/2 cup corn meal

16 - 2 tablespoons all-purpose flour

# Instructions:

01 - Combine all spices for the pulled pork. Rub the pork butt with olive oil or jerk marinade, then rub with the seasoning mixture. Place in the slow cooker, add chicken broth and jerk marinade. Cook on low for 8 hours until the meat easily shreds. Drain the cooking liquid, shred the meat, and return to the slow cooker. Simmer for another 20 minutes with remaining jerk marinade.

02 - Preheat oven to 400°F. Pulse 1 cup of frozen corn in a food processor until coarsely pureed. Combine with butter, sugar, and salt. Add corn meal and flour, then stir in the remaining 1/2 cup of frozen corn. Form into patties and bake for 25-30 minutes until browned. Flip and bake for another 5-7 minutes.

03 - Serve the jerk pulled pork with the sweet corn cakes.

# Notes:

01 - Use pork shoulder if preferred.

02 - Prepare the corn cakes ahead of time and reheat before serving.

03 - Freeze the pulled pork and corn cakes separately for up to 3 months.

04 - Adjust the amount of jerk seasoning to taste.

05 - Serve with coleslaw, beans, or your favorite sides.

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