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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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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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.
Ingredients
- 1.5 kg (3.3 lbs)pork shoulder, cut into large chunks
- 2 tablespoonsvegetable oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 2 mediumcarrots, peeled and cut into chunks
- 2 mediumparsnips, peeled and cut into chunks
- 1 mediumturnip, peeled and cut into chunks
- 1 scotch bonnet pepper, whole (optional for heat)scotch bonnet pepper, whole (optional for heat)
- 2 teaspoonsground allspice
- 2cinnamon sticks
- 4 sprigsfresh thyme
- 500 ml (2 cups)chicken stock or water
- 1 tablespoonbrown sugar
- 1 tablespoontomato paste
- Salt and black pepperto taste
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Equipment
- pressure cooker or Instant Pot
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories490
- Protein38 g
- Carbs18 g
- Fat28 g
Step-by-step
Step 1
Pat pork shoulder chunks dry with paper towels and season generously with salt and black pepper.Step 2
Set 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.Step 3
Add chopped onions and garlic to the cooker and sauté for 3–4 minutes until softened and fragrant.Step 4
Stir in the tomato paste, allspice, and brown sugar, cooking for 1 minute to deepen the flavors.Step 5
Return 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).Step 6
Pour in the chicken stock and stir gently to combine all ingredients.Step 7
Seal the pressure cooker lid and cook at high pressure for 60 minutes.Step 8
Allow pressure to release naturally for 15 minutes, then carefully release any remaining pressure manually.Step 9
Remove the cinnamon sticks, thyme sprigs, and scotch bonnet pepper. Taste and adjust seasoning with salt and pepper as needed.Step 10
Serve hot over steamed rice or with crusty bread to enjoy the rich sauce and tender pork.
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