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 |
Heather - A Wicked Whisk
Jerk Pulled Pork
Caribbean Jerk Seasoning
Jerk marinade or sauce
(optional) or 3 tbl olive oil
Sweet Corn Cakes - makes 4-5 cakes -double recipe if needed
frozen sweet corn
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.