JERK BBQ PULLED PORK | JERK BBQ PULLED PORK SLIDERS

 

Deep, smoky, island heat meets slow cooked Southern soul. This jerk BBQ pulled pork is bold, tender and versatile  perfect for sliders, tacos, empanadas, nachos or just piled high on a plate.

Serves 10–12 | 6–8+ hours low & slow (plus marinating + resting) | Intermediate but very doable

INGREDIENTS

For the Pork:

• 8–10 lb bone-in pork roast/shoulder, Boston butt or picnic

• ¼ cup jerk marinade (your favorite brand)

• 3 tbsp olive oil

• 3–4 tbsp Dash of Dacy Caribbean Jerk (or similar jerk seasoning)

• 2 tbsp Dash of Dacy Garlicky Onion Herb (or similar blend)

• 1 tbsp Dash of Dacy Salt & Pepper Blend (or coarse salt & cracked black pepper)

• 1 tbsp browning (e.g. Blue Mountain brand)

Optional Aromatics (Highly Recommended):

• 2 onions, halved

• 2 scotch bonnet peppers, halved

• A few stalks of scallion

• Several garlic cloves, smashed

• Fresh thyme sprigs

• 1 tsp allspice berries

JERK BBQ SAUCE

• ¼ cup jerk marinade

• ¾–1 cup BBQ sauce

• 2 tsp Dash of Dacy Caribbean Jerk (or similar)

• 2–3 tbsp chicken or vegetable stock (optional, for thinning)

METHOD

1. Prep & Marinate the Pork

Pat pork dry thoroughly. In a bowl, mix olive oil, jerk marinade, browning and seasoning blends. Rub mixture all over pork, making sure to coat every crevice.

Place in a dish or food safe bag and marinate for at least 24 hours, up to 72 hours in the fridge.

2. Bring to Room Temp

Before roasting, remove pork from the fridge and let sit out for 1 hour. This ensures even cooking.

3. Slow Roast

Preheat oven to 250°F. Place pork on a rack in a roasting pan, fat cap facing up and surround with optional aromatics for added depth.

Cover loosely with foil and roast for 45 minutes per pound, adding a few tablespoons of stock or water to the pan occasionally to keep the fond from burning.

4. Uncover & Finish

In the last 1–2 hours of cooking, remove the foil to allow the outside to brown and caramelize.

Roast until the internal temp reaches 190–200°F, this breaks down the collagen, making the meat fall apart tender.

5. Rest & Shred

Remove pork from oven and rest 30–45 minutes, tented with foil.

Shred with fingers or forks, discarding excess fat. Toss generously with warm Jerk BBQ Sauce.

MAKE THE SAUCE

In a saucepan, combine jerk marinade, BBQ sauce and seasoning. Simmer over medium heat for 5–7 minutes until fully combined. Thin with stock if needed. Adjust sweetness/spice to taste.

CHEF’S NOTES

• Marinate Well: Minimum 24 hours — longer = deeper flavor.

• Fat = Flavor: Roast fat side up, then remove fat after roasting.

• Low & Slow: 225–300°F works, but 250°F is the sweet spot.

• Internal Temp Goal: 190–200°F for shreddable tenderness.

• Fond Management: Add a splash of stock to pan now and then, don’t let those drippings burn.

• Leftovers: Freeze in portions for quick meals, nachos, tacos, rice bowls, sliders, empanadas.

 

JERK BBQ PULLED PORK SLIDERS

Caribbean meets Southern BBQ in these flavorful sliders topped with sweet & spicy pickled onions. Perfect for game day, make ahead meals or party crowd pleasers.

Makes 12 sliders | About 30 minutes active (plus pickling time) | Easy to moderate (pulled pork prepared separately)

INGREDIENTS

Pulled Pork

• Refer to previous jerk pulled pork recipe

Sweet & Spicy Pickled Onions:

• 1 large red onion, thinly sliced

• 2 habanero or Scotch bonnet peppers, halved (optional, adds heat)

• 1 jalapeño, thinly sliced

• 1 cup red wine vinegar or champagne vinegar

• 5 tbsp sugar

• 1½ tsp Dash of Dacy Salt & Pepper Blend (or similar)

• ½ tsp black peppercorns (optional)

• ½ tsp allspice berries (optional)

• Optional aromatics: fresh thyme sprigs, bay leaf

Jerk BBQ Sauce:

• ¼ cup jerk marinade (your favorite brand)

• 1 cup BBQ sauce (your favorite brand)

• 2 tsp Dash of Dacy Caribbean Jerk Seasoning (or similar)

• 2–3 tbsp chicken or vegetable stock (optional, for thinning)

To Serve:

• Brioche buns, lightly toasted

• Pulled pork

• Pickled onions

• Additional toppings as desired (lettuce, sliced tomato, cheese)

 

METHOD

1. Make the Pickled Onions

In a small saucepan over medium heat, combine vinegar, sugar and Dash of Dacy Salt & Pepper Blend. Stir frequently until sugar dissolves. Remove from heat and let cool slightly.

Place sliced onions, jalapeño, and habanero (if using) in a heatproof bowl or jar. Pour vinegar mixture over vegetables, add peppercorns, allspice berries, thyme and bay leaf if using.

Ensure liquid covers the onions completely; top with a splash of water if needed. Let sit at room temperature or refrigerate for at least 1–2 hours before serving to develop flavor.

2. Prepare the Jerk BBQ Sauce

In a small saucepan over medium heat, combine jerk marinade, BBQ sauce and jerk seasoning. Stir and cook for about 5 minutes until well combined and heated through.

Adjust heat by adding more jerk marinade or sweetness by adding more BBQ sauce. If sauce is too thick, thin with stock or water to desired consistency. Remove from heat.

3. Assemble the Sliders

Lightly toast brioche buns.

Pile on a generous portion of warm jerk BBQ pulled pork.

Top with sweet & spicy pickled onions and any additional toppings you like.

CHEF’S NOTES

• Make Ahead: Pickled onions taste best after marinating for at least 2 hours — they can be made a day ahead and stored refrigerated.

• Versatile Toppings: These pickled onions also elevate tacos, nachos, sandwiches and eggs.

• Pulled Pork Ideas: Beyond sliders, use jerk BBQ pulled pork for empanadas, loaded nachos or tacos for a flavorful twist.

• Adjust Heat: Remove seeds from peppers if you prefer less heat.