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Explore the allure of vibrant Caribbean flavors with this flavorful Jamaican jerk pork recipe made effortlessly in the slow cooker. Featuring tender bites of bold jerk spice infused pork paired with a fresh pineapple salsa, this dish brings a taste of the tropics with every bite!

“This jerk pork is SO juicy and the pineapple salsa is the perfect thing to go with it! Beautiful too, which can be a challenge with pork dishes. I’m excited to make this again for company!”

– LAURA
Overhead photo of Jamaican cooked pork topped with pineapple salsa on a white plate.

Update: This recipe was originally published in February 2020. I made updates to the post below to include more information about making jerk pork in the slow cooker.

Table of Contents

About this caribbean jerk pork

This pork recipe is outrageously delicious and insanely easy to make!

Rubbed with a fragrant Jerk seasoning and slow cooked to perfection, this pork is bursting with savory, spicy and slightly sweet Caribbean flavors! With a juicy, melt-in-your-mouth tender interior and a delightfully crispy-edged exterior, this jerk pork is incredibly moist and loaded with succulent Caribbean flavor in every bite!

Finished with a juicy tropical salsa packed with pineapple, jalapeno, red onion and cilantro, this dish is like a warm island vacation for your tastebuds!

Mostly hands off to prepare thanks to the crockpot or slow cooker, this 5-star flavored pork is maximum in taste with minimal effort! Just throw the ingredients into the slow cooker, let it do all the work and come home to a delicious, ready to serve dinner that your whole family will love!

Why you should make this recipe instead of others

  • Convenience and Ease of Use: Using the slow cooker or crock pot is much easier and more convenient than busting out the smoker or standing over a barbecue grill all day. Once you’ve prepared the jerk pork, you can just set it and forget it in the slow cooker. No constant babysitting all day. Yay!
  • Tender and Extremely Juicy Results: Quickly searing the pork on the stove and then cooking it slowly and gently in the slow cooker for a long period of time results in amazingly tender, beautifully juicy jerk pork with plenty of caribbean flavor – without the risk of the meat drying out.
  • Infusion of Flavor: Slow cooking the Jamaican pork in the crock pot allows the flavors of the jerk spices and caribbean flavors to deeply penetrate the pork. This slowly infuses the flavors into the pork resulting in more flavor compared to quicker cooking methods like the grill.
  • Anytime Recipe: Weather conditions or the season can directly influence where you can cook. If it’s raining, cold, or simply not a good day to grill outdoors, this recipe provides a reliable way to enjoy Jamaican jerk pork any time, any day.
Overhead photo of cubed, raw pork with jerk seasoning in a glass mixing bowl.

What is jerk pork?

Jerk is a style of cooking in which meat is rubbed or marinated with a unique hot and smoky spice mixture known as Jamaican jerk seasoning. The meat used in jerk-style cooking is traditionally pork or chicken, however fish, seafood, beef, vegetables and even fruit can be used.

In traditional or authentic jerk pork recipes the meat is slow smoked or barbecued over pimento wood. However jerk-style food can also be cooked in the oven, slow cooker, or on the stove-top.

Where did it originate?

Jerk cuisine originated with the Taino, or Arawak Indians, who were the indigenous people of the Caribbean. They developed the cooking method and later taught it to African slaves who adapted it into jerk cooking.

Jerk cooking and Jamaican jerk pork is native to Jamaica but can be found throughout the Caribbean.

Ingredients for caribbean pork

  • Boneless Pork Butt: Look for a well-marbled cut from the shoulder for tenderness and flavor. If you’re looking to save time, ask your butcher to trim excess fat for you.
  • Neutral Oil: You’ll need a neutral oil, such as vegetable or canola, which have a high smoke point suitable for searing pork at a high temperature.
  • Jerk Seasoning: I recommend making your own Jamaican jerk spice mix or purchasing a quality jerk seasoning blend with a balance of spicy, sweet, and savory flavors.
  • Green Onion: Select fresh scallions with crisp green tops and firm white bulbs.
  • Kosher Salt and Ground Black Pepper: For enhancing the overall flavors.
  • Garlic: Fresh garlic provides pungent, aromatic notes essential for Caribbean-inspired dishes. Opt for firm cloves with unbroken skins.
  • Jalapeno or Habanero Peppers: Choose the peppers based on your desired spice level. Jalapeno peppers lend moderate heat, while habaneros are spicier. Select firm, vibrant-colored peppers without wrinkles.
  • Ginger: Look for plump, firm ginger with smooth skin for the best spicy, citrusy flavor.
  • Orange Juice: Purchase whole oranges and squeeze them yourself for the best flavor.
  • Lime Juice: Again, fresh is best! Select limes that are heavy for their size with smooth, glossy skin.
  • Brown Sugar: You’ll need a little dark brown sugar to balance the sweetness and offset the fresh citrus juices. Ensure it’s packed and free of lumps for even blending.
  • Soy Sauce: For umami flavor. Opt for low-sodium soy sauce so you can control salt levels.

For the pineapple salsa

  • Pineapple: Opt for fresh pineapple if available, or use canned pineapple chunks in juice (not syrup) if fresh isn’t accessible.
  • Red Onion: Red onions lend a mild, sweet flavor to the salsa. Be sure to choose a firm onion with a deep red-purple color.
  • Cilantro Leaves: Fresh cilantro adds a fresh, herbaceous flavor to the salsa. Select fresh cilantro with bright green leaves and avoid wilted or yellowing bunches at the store.
  • Honey: You’ll need pure honey for a touch of sweetness. Choose a variety based on your preference for flavor intensity, such as clover honey for mild sweetness or wildflower honey for a more robust flavor.

Recipe variations

  • Honey Jerk Pork: If you’re looking for a Jamaican pork recipe that leans towards the sweeter side, simply use a little honey when marinating the pork pieces in the Jerk spices. And then add a little more honey to the slow cooker with the rest of the ingredients.
  • Pineapple Caribbean Pork: If the pineapple salsa isn’t enough tropical goodness for you, add a little pineapple juice to the slow cooker.
  • Jerk Pork Skewers: Swap out the pork butt and use pork tenderloin instead. Thread the jerk-marinated pork onto skewers with chunks of red bell peppers and onions. Grill until the pork is cooked through and the veggies are charred.
Overhead photo of raw jerk pork cooking in a crockpot.

How to make Jamaican pork

This tropical Jamaican jerk pork is so easy it practically cooks itself! All you have to do is dump the ingredients into the slow cooker and go!

  1. Season pork: Pat cubes of pork dry before adding to large bowl. Drizzle with oil and toss to coat. Then, sprinkle jerk seasoning and salt all over the pork. Use your hands or tongs to mix and toss the pork until thoroughly coated.
  2. Marinate: Cover the bowl with plastic wrap and store in the fridge for at least 3 hours, or preferably overnight.
  3. Add to slow cooker: Remove the pork from the refrigerator and allow it to sit at room temperature for 30 minutes while you prep the other ingredients. Then, transfer the pork to a 5-6 quart slow cooker. Next, add the onions, garlic, peppers, ginger, orange juice, lime juice, sugar and soy sauce to the crockpot.
  4. Cook: Cover and cook on LOW for 6-7 hours, or until the pork is fork tender.
  5. While the pork is cooking, make the salsa: Combine all the ingredients for the salsa in a medium bowl. Toss together, then taste and adjust for seasoning before setting aside in the fridge.
  6. Skim and strain: Skim and discard the fat from the top of the cooking liquid in the slow cooker. Then, strain the cooking liquid into a measuring cup or bowl.
  7. OPTIONAL to Crisp Pork: Use a slotted spoon to transfer the pork to a large sheet pan. Arrange oven rack to the upper-middle third of the oven. Preheat the oven to BROIL.
    • Add ¼ to ½ cup of the strained cooking liquid to the pork and gently toss to coat. Broil the pork for 3-5 minutes, until crisp. Remove from the oven, flip the pork and toss with another ¼ to ½ cup cooking liquid. Broil an additional 3-5 minutes.
  8. Serve: Transfer Caribbean jerk pork recipe to a serving bowl and drizzle a bit of cooking liquid over the top. Serve hot with salsa in your favorite tacos or over rice! Enjoy!

Expert tips for the most success!

  • Choose the Right Pork: Select a boneless pork butt or shoulder for the best results in the slow cooker and crockpot. These cuts have enough marbling to remain juicy and tender after slow cooking.
  • Preparation of Pork: Trim excess fat from the pork if desired, but leaving some fat will enhance flavor and juiciness. Cut the pork into large chunks (around 2-inch cubes) to ensure even cooking and to absorb the flavors of the Jamaican jerk pork marinade.
  • Marinate the Pork: Once you add the cubed pork to the bag of the marinade. Seal the bag and massage the marinade into the pork pieces. Then refrigerate the pork in the marinade overnight for maximum flavor infusion.
  • Sear the Pork: For deeper flavor, consider searing the marinated pork pieces in a hot skillet with neutral oil before transferring them to the slow cooker. Searing caramelizes the outside of the meat and greatly enhances the overall depth of flavor.
  • Slow Cooking: Cook the raw marinated pork pieces on low heat for 6-8 hours or until the pork is tender and easily pulls apart with a fork. While it may be tempting to turn the crockpot on high to get dinner on the table faster, the pork will turn out dry. Cooking on low heat ensures the pork becomes fork-tender.
  • Adjust to Taste: Taste the Caribbean jerk pork before serving it and adjust the seasoning to suit your personal tastebuds. You might need to add a bit more kosher salt or a squeeze of lime juice to balance the flavors.
  • Garnish it: You eat with your eye first, so consider garnishing the Jamaican pork dish with cilantro leaves and lime wedges for a fresh presentation.

Step-by-step photos: making this recipe at home

(Scroll down for the detailed measurements and instructions in the printable Jamaican jerk pork recipe card at the bottom of the page.)

Overhead photo collage of how to make Jerk pork step by step with written instructions on each photo.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use a different cut of pork for jerk pork in the slow cooker?

Using a boneless pork butt or boneless pork shoulder to make caribbean jerk pork recipes is ideal due to its marbling and tenderness. However, you can try using pork loin or tenderloin, but these cuts will not be as juicy or shredding-ly tender.

How to season Caribbean jerk pork?

For the best flavor, you should season pork with Jamaican jerk spice mix. The piquant, hot spice mixture gives pork a uniquely delicious Caribbean flavor.

Jerk seasoning can be found as a dry-rub or wet marinade and traditionally consists of all spice and chili peppers. Other ingredients used to season jerk pork may include cinnamon, nutmeg, thyme, garlic, scallions, brown sugar, ginger and salt.

How spicy is jerk pork supposed to be?

Traditional Jamaican pork is known for it’s spicy kick. However, this jerk pork recipe uses a little less hot peppers and we balance the spice with sweetness from the brown sugar and the fresh citrus juices. Plus, you’ll be serving the caribbean pork with a refreshing pineapple salsa that helps mitigate the spice as well. But, if you are fearful of spicy foods, you can easily adjust the heal level by removing the seeds and the membranes in the hot peppers.

Do I need to marinate the pork overnight?

For the most flavorful, juicy jerk pork butt, you’ll want to marinate the pork overnight. However, if you are limited on time, marinate it for at least 4 hours.

Should I sear the pork before putting it in the slow cooker?

Searing the raw pork before slow cooking is entirely optional; but, it’s also recommended. Searing helps to develop a richer flavor by caramelizing the surface of the meat. It’s absolutely worth the extra step if you have the time.

How long should I cook jerk pork recipes in the slow cooker?

Traditionally jerk-style pork is smoked or grilled over medium-low indirect heat. While you won’t be getting any smoke flavor in this slow cooker method, you will still be getting incredibly tender, fall-apart meat by braising the pork low and slow in the crockpot.

Cook the Caribbean pork on the low temperature setting of your crockpot or slow cooker for 6 to 7 hours, or until the meat is tender and easily pulls apart with two forks.

Can I prepare this recipe in advance?

You can marinate this Caribbean pork recipe up to 24 hours in advance and stored in the refrigerator. Either store pork in a zip-closure bag or place pork in a dish covered tightly with plastic wrap.

Overhead photo of Jamaican pork with pineapple salsa and slices of oranges on a white plate.

Serving Jamaican pork

Wondering what to serve with your juicy, succulent jerk pulled pork? Jamaican pork goes well with a variety of side dishes, but keep in mind that jerk is on the spicy side. It will pair best with a fresh, slightly sweet or tangy side to tame the heat!

Common serving suggestions

  • Rice and Peas: Serve this Jamaican jerk pork recipe with traditional rice and peas, where the rice is cooked with kidney beans and coconut milk for a creamy texture and rich flavor.
  • Coconut Rice: Alternatively, I personally love to pair this jerk pork recipe with coconut rice or curried coconut rice, which complements the dish with its subtly sweet and fragrant coconut flavor.
  • Fried Plantains: Add a few fried plantains or plantain chips as a sweet and savory side dish that perfectly enhances the Caribbean flavors.
  • Vegetables: Serve cooked pork with your favorite steamed or grilled vegetables, like broccoli, carrots, zucchini, or bell peppers to add color and nutritional balance to the meal.

Unique sides to serve alongside

  • Jerk Pork Bowl: Create a satisfying pork bowl with a base of rice or quinoa and top with jerk pork, black beans cuban style or ranchero beans, avocado slices, and a dollop of fresh corn salsa for a vibrantly fresh meal.
  • Caribbean Pork Tacos: Use the shredded pork as a filling for tacos and then top with the pineapple salsa or mango salsa a fusion of Jamaican and Mexican flavors.
  • Jamaican Pork Sandwiches: Serve the Jamaica pork on toasted buns or crusty bread with coleslaw and dill pickles for a delicious Jerk-inspired sandwich.
  • Jamaica Pork Salad: Use the shredded jerk pork as a protein topping for a hearty salad made with your favorite mixed greens, fast pickled red onions, and a citrus vinaigrette dressing. Or toss the pork into the mango salad for a refreshingly satisfying salad.
Action photo of two spoons serving Caribbean jerk pork off a white plate.

Storing leftovers

Allow leftover jerk pulled pork to cool to room temperature. Transfer to a zip-closure bag or air-tight container and store in the refrigerator for up to 3 to 4 days.

Freezing instructions

If you’re looking for a longer term storage solution, this Jamaican jerk pork recipe freezes beautifully. You can either freeze the raw pork in the marinade to cook at a later date, or freeze the cooked jerk pork – depending upon your preference.

  • Raw Pork in Marinade: Store in a freezer-safe zip-closure bag, for up to 1 month. When ready to use, allow pork to thaw in the refrigerator overnight. Pro-tip:  When thawing, place the bag of pork in a large bowl to catch any leaks.
  • Leftovers: Allow the cooked Jamaican pork to cool completely before transferring to freezer-safe zip-closure bags. Store in the freezer for up to 2 to 3 months. When ready to eat, allow pork to thaw in the refrigerator overnight. Pro-tip:  Package and freeze pork in small, individual servings to have on hand for quick and easy meals!

Reheating instructions

I love having leftover jerk pork on hand for quick work lunches and weeknight dinners. I just shred it and add it to salads, stuff it in tacos, stir it into rice, or serve it over slaw.

  • Preheat oven to 250 degrees Fahrenheit.
  • Place the jerk pork into a baking dish along with any accumulated juices. If the meat seems dry add a couple splashed of orange juice, stock, or broth. Then, cover tightly with foil.
  • Reheat in the oven until the pork is warm throughout and reaches an internal temperature of 165 degrees Fahrenheit.
Overhead photo of cooked jerk pork bites with pineapple salsa and rice on a white plate.

This dump and go carribean pork recipe requires minimal prep beforehand – simply throw it in the crockpot, walk away and come home to an utterly delicious meal you and your family will love!

Until next time, friends, cheers – to lazy weeknight dinners!

Cheyanne

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More delicious pork dinners!

Overhead photo of a plate of Jamaican Jerk Pork topped with tropical salsa on a bed of white rice with orange slices.

Jamaican Jerk Pork Recipe

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 6 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 6 hours
Servings: 6 servings
Print Recipe Pin Recipe
Sweet and spicy Jamaican Jerk Pork is incredibly easy to make thanks to the trusty slow cooker or crockpot!  This tender, juicy pork is bursting with piquant Caribbean flavor and finished with a simple tropical pineapple salsa!  Extremely flavorful and mostly hands off to prepare, this recipe will become a highly requested family favorite!

Equipment

  • 2 Large Bowls (for marinating the pork and for making the salsa)
  • 1 Slow Cooker or Crockpot (for cooking the jerk pork)
  • 1 Large Rimmed Sheet Pan (optional) (optional, to crisp pork)

Ingredients 

  • 3 Pound Boneless Pork Butt – trimmed of fat & cut into 2-inch chunks (SEE NOTES)
  • 2 TBS Neutral High Heat Oil – canola oil or vegetable oil
  • 4 TBS Jerk Seasoning – homemade or store-bought (SEE NOTES)
  • To Taste Kosher Salt
  • 1 Bunch Green Onion – cut into 3-inch pieces
  • 3 Cloves Garlic – smashed & peeled
  • 1-2 whole Jalapeno Peppers – stemmed & roughly chopped (sub: Habanero Peppers) (SEE NOTES)
  • ½-inch Piece Fresh Ginger – peeled and sliced
  • ¾ Cup Fresh Orange Juice – (from about 4 oranges)
  • ¼ Cup Fresh Lime Juice – (from about 2 limes)
  • 1 TBS EACH: Dark Brown Sugar and Low Sodium-Soy Sauce

Pineapple Salsa (yield about 2 cups)

  • 1 ½ Cups Fresh Diced Pineapple
  • 1 whole Jalapeno – stemmed, seeded & finely diced
  • ¼ whole Red Onion – finely diced
  • 2-3 TBS Cilantro Leaves – chopped
  • 2-3 TBS Fresh Lime Juice
  • 1 tsp Honey
  • Optional Garnishes: Sliced Scallions, Microgreens, Fresh Thyme
  • Serving Suggestions: Lime Wedges, Sliced Avocado, Rice, or Slaw

Instructions

  • Season pork: Place the cubes of pork onto a clean work surface and use paper towels to pat the pork completely dry.
    Once dry, transfer the pork to a large bowl and then drizzle the oil all over the pork. Next, use your hands or a pair of tongs and toss the pork to coat all the pieces in the oil.
    Then, sprinkle the jerk seasoning all over the oiled pork and season generously with salt to taste. Use your hands or tongs to mix and toss the pork until thoroughly coated in the jerk spices.
    (NOTE: You may want to wear gloves as the mixture will be spicy. Don’t touch your face or eyes until after you wash your hands!)
  • Let Pork Marinate in Jerk Spices: Cover the bowl of jerk rubbed pork with plastic wrap or transfer it to a large zip-closure bag and seal. Place the pork into the refrigerator and let the pork marinate for at least 3 hours, or preferably overnight.
  • Remove the pork from the refrigerator and allow the meat to sit at room temperature for 30 minutes while you prep the other ingredients.
    Add All Jerk Pork Ingredients to Slow Cooker: Transfer the rubbed pork to the bowl of a 5 to 6 quart slow cooker. Then, add the onions, garlic, peppers, ginger, orange juice, lime juice, sugar, and soy sauce to the crockpot.
  • Slow Cook: Cover the slow cooker and cook on LOW for 6-7 hours, or until the pork is fork tender and falls apart easily.
  • While the Pork is Cooking, Make the Salsa: Add all the ingredients for the salsa (pineapple, jalapeno, red onion, cilantro, lime juice, and honey) to a medium bowl and season to taste with salt. Use a spoon to toss and stir the ingredients until fully combined. Then taste the salsa and adjust for seasoning to suit your personal taste. Cover the salsa and place in the refrigerator until ready to use.
  • Skim Fat and Strain Cooking Liquid (au jus): Uncover the slow cooker and use a large spoon or fat skimmer to skim and discard the fat from the top of the au jus (cooking liquid) in the slow cooker. Then, pour the cooking liquid through a fine mesh strainer into a measuring cup or bowl. Set the au jus aside.
  • OPTIONAL for Crispy Pork: Arrange oven rack to the upper-middle third position in the oven and then preheat the oven to BROIL.
    Line a large rimmed sheet pan with aluminum foil. Then, use a slotted spoon to transfer the cooked caribbean pork to the pan.
    Add ¼ to ½ cup of the strained cooking liquid (au jus) to the pork and gently toss to coat the pieces with the liquid.
    Transfer the sheet pan of pork to the oven and Broil for 3 to 5 minutes, or until the pork partially crisp. Remove the pan the oven and use tongs to flip the pork pieces over. Pour another ¼ to ½ cup cooking liquid on the pork pieces and return to the oven. Broil for an additional 3 to 5 minutes, or until the pork is beautifully crisp all over.
    (NOTE: Watch the oven carefully as pork can go from golden brown and crispy to burned very quickly!)
  • Serve: Transfer the Jamaican Jerk Pork to a serving bowl and drizzle a bit of cooking liquid over the top of the pork. Serve hot with pineapple salsa over rice or slaw or use it to stuff into your favorite taco shells. Enjoy!

Notes

  1. Jerk Seasonings: While I prefer to make my own seasoning, you can use prepackaged. If using store-bought recommend either the brands Walkerswood or Grace wet Jerk Seasoning which has a paste-like consistency. If using a paste or marinade jerk seasoning, omit using the neutral oil.  For recipe to homemade jerk seasoning click HERE.
  2. Spicy Heat Level: If you don’t like a lot of heat, use 1 jalapeno pepper. Make sure you remove the seeds and ribs from the pepper before proceeding with the recipe instructions. If you like mild heat, use 2 jalapenos and leave the seeds in the pepper. If you like medium heat, try using a habanero pepper, you can either discard the seeds for a mild to medium heat or leave the seeds for a spicier medium heat. If you like things spicy, use 2 habanero peppers.
  3. You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 
  4. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  5. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  6. Trimming and Cutting Pork: Need a visual guide? See below!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings and does not include the optional salsa. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 384kcal    Carbohydrates: 10g    Protein: 44g    Fat: 18g    Saturated Fat: 5g    Cholesterol: 136mg    Sodium: 237mg    Potassium: 964mg    Fiber: 2g    Sugar: 5g    Vitamin A: 1708IU    Vitamin C: 23mg    Calcium: 58mg    Iron: 4mg
Course: dinner
Cuisine: Jamaican

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Overhead photo of all the ingredients needed to make pineapple salsa in a glass mixing bowl with ramekins of sea salt and lime wedges next to the bowl.