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Jerk Pulled Pork with Sweet Corn Cakes | Tender Jerk Pulled Pork paired with Sweet Corn Cakes is the perfect combination of sweetness and spicy heat that definitely makes this the perfect meal. | Pack Momma | http://www.awickedwhisk.com
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Jerk Pulled Pork with Sweet Corn Cakes

Jerk Pulled Pork with Sweet Corn Cakes | Tender Jerk Pulled Pork paired with Sweet Corn Cakes is the perfect combination of sweetness and spicy heat that definitely makes this the perfect meal. | Pack Momma | http://www.awickedwhisk.com

Ingredients

  • Jerk Pulled Pork
  • 3 lb pork butt , boneless
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 3 tsp Caribbean Jerk Seasoning
  • 1/2 tsp cumin
  • 1/2 tsp sugar
  • 1/4 cup Jerk marinade or sauce (optional) or 3 tbl olive oil
  • 1/2 cup chicken broth
  • Sweet Corn Cakes - makes 4-5 cakes -double recipe if needed
  • 1 1/2 cups frozen sweet corn
  • 1/2 cup butter , softened
  • 3 tablespoons sugar
  • 1/2 tsp salt
  • 1/2 cup corn meal
  • 2 tablespoons all-purpose flour

Instructions

  • Combine all of the spices for the pulled pork in a small bowl
  • Using your hands, rub pork butt with olive oil or half of the Jerk marinade/sauce if using
  • Using your hands, rub the seasoning all over the pork butt and place in your slow cooker
  • Pour in the chicken broth and top butt with another sprinkle of Jerk marinade/sauce if using
  • Set slow cooker to low and cook for 8 hours or until meat easily shreds
  • Remove from slow cooker and drain away 3/4 of the cooking liquid
  • Shred meat (add salt if needed) and return to slow cooker, sprinkling again with the remaining Jerk marinade and let simmer another 20 minutes
  • Remove and serve immediately
  • ***
  • Preheat oven to 400°F
  • Pour 1 cup of the frozen corn in a food processor and pulse until it's coarsely pureed.
  • Combine the pureed corn with the softened butter, sugar, and salt and blend
  • Add corn meal and flour and combine
  • Stir in the remaining 1/2 cup of frozen corn kernels by hand
  • Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands.
  • Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
  • Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.