Name: Crockpot Jamaican Jerk Pork
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 10
Cuisine: Jamaican
Ingredients: 4-5 lb pork shoulder (butt), boneless or bone-in, excess fat trimmed; 1/4 cup Jamaican jerk seasoning (store-bought or homemade; adjust for heat); 2-3 Scotch bonnet peppers (or habaneros), seeded and chopped (use gloves!); 6 garlic cloves, minced; 1 medium onion, chopped; 3 scallions (green onions), chopped; 1 tbsp fresh ginger, grated; 2 tbsp brown sugar; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1 tsp ground allspice; Juice of 2 limes (plus zest of 1); 1/2 cup orange juice or pineapple juice; 1/2 cup chicken broth or water; Salt and black pepper to taste

Tender pork shoulder infused with fiery Jamaican jerk seasoning, garlic, citrus, and warm spices, slow-cooked until melt-in-your-mouth juicy. The result is smoky, spicy pulled pork with deep Caribbean notes—ideal for tacos, sandwiches, rice bowls, or alongside classic sides like rice and peas. Effortless crockpot magic for weeknights or gatherings.

Why You’ll Love This recipe

You’ll adore this recipe because it transforms an affordable cut of pork into something extraordinary with almost no hands-on time. The slow cooker does all the heavy lifting, breaking down the meat into succulent, shreddable perfection while the jerk marinade penetrates every bite, delivering layers of heat, sweetness, earthiness, and aromatic spices.

It’s forgiving—if you’re new to jerk flavors, start mild and adjust; if you love fire, amp up the habaneros. The leftovers are even better, making it great for meal prep. Serve it pulled over rice, in buns with slaw, or with tropical salsa for a crowd-pleasing meal that tastes like a Caribbean vacation—without the plane ticket!

Yield: 10 servings

Crockpot Jamaican Jerk Pork

Tender slow-cooked jerk pork shoulder with bold spicy flavors, perfect for easy Caribbean-inspired meals.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

4-5 lb pork shoulder (butt), boneless or bone-in, excess fat trimmed
1/4 cup Jamaican jerk seasoning (store-bought or homemade; adjust for heat)
2-3 Scotch bonnet peppers (or habaneros), seeded and chopped (use gloves!)
6 garlic cloves, minced
1 medium onion, chopped
3 scallions (green onions), chopped
1 tbsp fresh ginger, grated
2 tbsp brown sugar
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tsp ground allspice
Juice of 2 limes (plus zest of 1)
1/2 cup orange juice or pineapple juice
1/2 cup chicken broth or water
Salt and black pepper to taste

Instructions

Start by patting your pork shoulder dry with paper towels—this helps the seasoning stick beautifully! Trim any large fat pieces, but keep some for juicy results.
In a bowl (or food processor for ease), mix the jerk seasoning, chopped Scotch bonnets, garlic, onion, scallions, ginger, brown sugar, thyme, allspice, lime juice, orange juice, and a pinch of salt/pepper into a vibrant, aromatic marinade. It should smell like a Caribbean breeze!
Place the pork in a large zip-top bag or dish. Pour most of the marinade over it (reserve a bit if you like), rubbing it in thoroughly. For best flavor, seal and refrigerate overnight—trust me, patience pays off here!
When ready to cook, spray your crockpot with a little oil or line with onions for extra flavor base. Transfer the marinated pork (and all that gorgeous marinade) into the slow cooker. Pour in the broth for moisture.
Cover and set to low for 8 hours (or high for 4-5 if in a rush)—walk away and let the magic happen! Your home will fill with irresistible spicy aromas.
Check doneness: the pork should shred easily with a fork and reach at least 195-205°F internally for pull-apart tenderness.
Carefully remove the pork to a large cutting board or bowl. Shred it using two forks—discard any big fat chunks or bone.
Return the shredded pork to the crockpot, mixing it with the flavorful juices. Taste and add reserved marinade, extra seasoning, or a touch more sugar if needed.
For that authentic charred jerk edge, spread some shredded pork on a foil-lined baking sheet and broil 3-5 minutes, watching closely to avoid burning.
Serve hot and enjoy! Pile it high on buns with coleslaw, over rice and peas, in tacos, or with mango salsa—every bite bursts with island heat and happiness.

Notes

Heat level varies—start with less Scotch bonnet if sensitive; you can always add hot sauce later.
This recipe shines with homemade jerk seasoning for freshness, but quality store-bought works great.
Bone-in shoulder adds extra flavor but boneless is easier to shred.
Leftovers freeze wonderfully—portion with juices for moist reheating.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 60Total Fat 2gSaturated Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 343mgCarbohydrates 11gFiber 1gSugar 8gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Marinate overnight if possible for maximum flavor penetration—jerk loves time to work its magic.
Wear gloves when handling Scotch bonnet or habanero peppers and jerk rubs to avoid skin irritation.
Trim excess fat but leave some for moisture and richness during slow cooking.
For extra char (classic jerk style), broil shredded pork on a baking sheet for 3-5 minutes after cooking.
Taste and adjust heat mid-cook; add a splash of broth if it looks dry.
Use low setting for the most tender results—high can work but risks tougher edges.
Shred with two forks while hot for easiest pulling.

Ingredients Notes

Pork shoulder (butt) is the star—its marbling ensures juicy, fall-apart tenderness after hours in the crockpot; avoid leaner cuts like tenderloin which dry out. Jerk seasoning is key: use a quality store-bought like Walkerswood (mild or hot) or homemade for authenticity—it’s a blend of allspice, thyme, scotch bonnet, scallions, and more.

Scotch bonnet peppers bring signature fruity heat (sub habanero if unavailable). Citrus (lime/orange) brightens and tenderizes. Aromatics like garlic, onion, ginger, and thyme build depth. Brown sugar balances heat with subtle sweetness. A bit of broth or pineapple juice adds moisture and a tropical twist without overpowering.

Variations and Substitutions

Make it milder by using less jerk seasoning or mild version, or remove seeds from peppers. For spicier, add extra Scotch bonnets or cayenne. Swap pork shoulder for chicken thighs (reduce cook time to 4-6 hours) or beef chuck for variety.

Vegetarian? Use jackfruit or portobello mushrooms marinated the same way. Add pineapple chunks or juice for sweet-jerk fusion. Incorporate veggies like bell peppers or carrots in the crockpot for a one-pot meal. Gluten-free? Most jerk blends are, but check labels and use tamari instead of soy if in marinade. For low-carb, serve over greens instead of rice.

Storage Options

Store cooled leftovers in airtight containers in the fridge for up to 4 days. Freeze in portions (with some juices) for up to 3 months—thaw overnight in fridge. Reheat gently on stovetop with a splash of broth, microwave, or air fryer for crisp edges.