Caribbean Pepperpot Braised Pork Shoulder
A hearty and aromatic Caribbean-inspired braise featuring pork shoulder slow-cooked with seasonal root vegetables and warm spices, resulting in tender meat and a rich, flavorful sauce perfect for weeknight dinners.
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Servings
Originally developed for 6 servings.
Ingredient checklist
Method
- No timer neededPat pork shoulder chunks dry with paper towels and season generously with salt and black pepper.
- 05:00Set the pressure cooker to sauté mode and heat vegetable oil. Brown the pork pieces in batches until golden on all sides, about 5 minutes per batch. Remove and set aside.
- 04:00Add chopped onions and garlic to the cooker and sauté for 3–4 minutes until softened and fragrant.
- 01:00Stir in the tomato paste, allspice, and brown sugar, cooking for 1 minute to deepen the flavors.
- No timer neededReturn the browned pork to the cooker along with carrots, parsnips, turnip, cinnamon sticks, thyme sprigs, and the whole scotch bonnet pepper (leave whole for less heat).
- No timer neededPour in the chicken stock and stir gently to combine all ingredients.
- 60:00Seal the pressure cooker lid and cook at high pressure for 60 minutes.
- 15:00Allow pressure to release naturally for 15 minutes, then carefully release any remaining pressure manually.
- No timer neededRemove the cinnamon sticks, thyme sprigs, and scotch bonnet pepper. Taste and adjust seasoning with salt and pepper as needed.
- No timer neededServe hot over steamed rice or with crusty bread to enjoy the rich sauce and tender pork.
Chef tips
- If you prefer milder heat, remove the seeds from the scotch bonnet pepper before adding or omit entirely.
- For a thicker sauce, remove pork and vegetables after cooking and reduce the braising liquid on sauté mode until desired consistency.
- Always ensure pork is cooked to an internal temperature of at least 63°C (145°F) for food safety.
- Let the stew rest for 10 minutes off heat before serving to enhance flavor melding.
Equipment check
- pressure cooker or Instant Pot
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories490
- Protein38 g
- Carbs18 g
- Fat28 g
Tags
Behind the dish.
Overview
This Caribbean Pepperpot Braised Pork Shoulder features succulent pork shoulder slow-cooked with a medley of root vegetables and infused with traditional Caribbean spices. The braise results in rich, tender meat and a deeply flavorful sauce that warms the soul. Perfectly suited for pressure cooking, this recipe brings together vibrant aromas and hearty textures for an unforgettable weeknight meal.
Why you’ll love it
- Deep Caribbean flavors: The blend of allspice, cinnamon, and Scotch bonnet peppers delivers authentic island taste.
- Effortless tenderness: Pressure cooking shortens the usual braising time while locking in moistness.
- Nutritious and balanced: Seasonal root vegetables add natural sweetness and nutrients.
- Comfort food made simple: One-pot cooking makes cleanup easy.
Ingredient notes
- Pork shoulder: Choose a well-marbled cut for the best tenderness and flavor.
- Root vegetables: Carrots, parsnips, and turnips provide natural sweetness and texture.
- Spices: Ground allspice, cinnamon sticks, and Scotch bonnet or habanero peppers create authentic heat and aroma.
- Aromatics: Garlic, onions, and fresh thyme add layers to the braise.
Serving & storage
Serve hot over white rice or with crusty bread to soak up the sauce. Leftovers store well in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop or in a microwave until piping hot, ensuring safe consumption.
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