Drunken Jamaican Pulled Pork

This is the best pulled pork recipe I’ve ever made, hands down. I came up with it when we were trying to come up with a main dish for a barbecue we were hosting on my 36th birthday.

We were walking around Hyde Park Village when we came across a small spice shop called Fig & Julep. I had a taste for good Jamaican jerk food, though I really wanted to do a long slow cooked recipe.

While looking through the store we came across a fantastic jerk rub called Rasta Rub by Spiceologist. Rasta Rub has a ton of aroma and flavor, but surprisingly little heat. A bit more shopping uncovered Potlicker’s Pineapple Habañero Jam – bingo. Plenty of heat, a bit of acidity, and an amazing amount of flavor.

This recipe is great for anyone who likes Jamaican jerk food and has a bunch of time and guests. Like any good pulled pork, it is best cooked low and slow and over wood or charcoal if possible. The heat is adjusted almost entirely by the amount of pineapple habanero jam you use.

Drunken Jamaican Pulled Pork

  • Servings: 8
  • Difficulty: medium
  • Print

A sweet and slightly spicy pulled pork for those who love good Jamaican jerk spice

You can adjust the amount of heat in the recipe by adding or removing some of the pineapple habanero jam. I highly recommend using Rasta Rub by Spiceologist for the jerk rub and Potlicker’s Pineapple Habañero Jam.


For the pulled pork

  • 1/4 c. dark spiced rum
  • 1/8 c. dark brown sugar
  • 1/8 c. apple cider vinegar
  • 1 1/2 tbsp. kosher salt
  • 1 tbsp. granulated garlic or garlic powder
  • 4 lb. pork shoulder
  • Jamaican jerk rub
  • 24 Hawaiian sweet rolls
  • Pickles
  • Fried onions

For the sauce

  • 1 c. apple butter
  • 1/4 c. pineapple habañero jam
  • 3 tbsp. granulated garlic or garlic powder
  • 2 tbsp. Jamaican jerk rub


Mix dark spiced rum, dark brown sugar, apple cider vinegar, kosher salt, and 1 tbsp. garlic powder together thoroughly to make the marinade. Pour the marinade into a gallon Ziplock bag and add the pork shoulder. Shake thoroughly and place fat side down in the refrigerator overnight.

When you are ready to start cooking, set oven or pellet grill to 225˚ and let warm up. Remove pork from refrigerator and rub thoroughly with jerk rub. Place the pork in a foil pan with high sides fat side up. Pour marinade over the pork and place in the oven or pellet grill.

Every hour or so, use a spoon or baster to pour the pan juices and marinade over the top of the pork while it cooks. Typical cook time at 225 – 250˚ is about 10 hours (you’ll want to remove the pork right when it reaches 190˚).

While the pork is cooking, mix together apple butter, pineapple habañero jam, 3 tbsp. garlic powder or granulated garlic, and 2 tbsp. jerk rub. This can then be put into the refrigerator for later.

Once the pork is at 190˚ remove it from the oven or pellet grill and let it sit for 30 min. Pull the pork apart either using a pair of forks or a kitchen mixer if you have one (trust me, its way easier with the mixer). Add the sauce from the refrigerator.

For serving, provide Hawaiian sweet rolls, pickles, and French fried onions (or whatever you prefer!).


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