Slow-Braised Caribbean Jerk Pork with Coconut Rice Grain Bowl
A comforting grain bowl featuring slow-braised Caribbean jerk-spiced pork shoulder paired with fragrant coconut rice and a medley of fresh seasonal vegetables. This dish highlights the richness of Caribbean flavors using a slow braising method to deepen taste and tenderize the pork, served over a vibrant bed of coconut-infused rice for a balanced weeknight meal.
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Overview
This Slow-Braised Caribbean Jerk Pork with Coconut Rice Grain Bowl offers a delicious combination of tender, flavorful pork shoulder infused with authentic Caribbean jerk spices, slow-cooked to perfection. Paired with fragrant coconut rice and colorful seasonal vegetables, this dish is both vibrant and comforting—a perfect weeknight meal full of tropical flavors.
Why you’ll love it
The slow braising method makes the pork irresistibly tender and juicy while allowing the complex flavors of the jerk seasoning to penetrate deeply. The coconut rice provides a creamy, subtly sweet base that balances the heat and spice from the pork. Fresh, crunchy seasonal vegetables bring brightness and texture, creating a perfect harmony in each grain bowl.
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Ingredient notes
Pork shoulder: Opt for a well-marbled cut to ensure tenderness and rich flavor after slow cooking.
Jerk spice blend: You can use a store-bought mix or make your own combining allspice, thyme, Scotch bonnet, cinnamon, and other traditional Caribbean spices.
Coconut rice: Using coconut milk along with water gives the rice a beautifully fragrant and creamy texture.
Seasonal vegetables: Choose a mix of vegetables readily available such as bell peppers, carrots, cucumber, and red onion for color and crunch.
Serving & storage
Serve these grain bowls warm, topped with a drizzle of lime juice or fresh herbs like cilantro for an added burst of flavor. Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if needed to keep the rice moist. For longer storage, freeze the pork separately; thaw overnight in the fridge before reheating.
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Chef tips
- For extra heat, add finely chopped Scotch bonnet peppers to the jerk seasoning or vegetables, using gloves when handling hot peppers.
- Use bone-in pork shoulder for more flavor; the bone helps retain moisture and enriches the braising liquid.
- Make sure to brown the pork well to develop deep, caramelized flavors before braising.
- Adjust the amount of jerk seasoning according to your spice tolerance.
- Leftover braising liquid can be reduced into a sauce by simmering it uncovered for 10–15 minutes.
Ingredients
- 1.5 kg (3.3 lbs)pork shoulder, bone-in, trimmed of excess fat
- 2 tbspCaribbean jerk seasoning
- 2 tbspvegetable oil
- 1 largeonion, chopped
- 4 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 400 ml (13.5 fl oz)coconut milk
- 250 g (1 1/4 cups)long-grain white rice, rinsed
- 250 ml (1 cup)water
- 1 tspsalt, divided
- 1 mediumred bell pepper, thinly sliced
- 1 mediumcarrot, julienned or thinly sliced
- 1 smallcucumber, thinly sliced
- 2 tbspfresh lime juice
- Fresh cilantro leavesfor garnish, to taste
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Equipment
- large heavy-bottomed pot or Dutch oven
- medium saucepan with lid
- knife
- cutting board
- spatula or wooden spoon
- measuring cups and spoons
Nutrition per serving
- Calories750
- Protein50 g
- Carbs70 g
- Fat25 g
Step-by-step
Step 1
Pat the pork shoulder dry with paper towels. Rub all over with the Caribbean jerk seasoning, pressing it into the meat. Let it marinate for at least 15 minutes at room temperature.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork shoulder on all sides, about 4 minutes per side, until deeply golden. Remove the pork and set aside.Step 3
In the same pot, reduce heat to medium, add the chopped onion, garlic, and ginger. Sauté until soft and fragrant, about 5 minutes.Step 4
Return the pork shoulder to the pot. Pour in the coconut milk and water, add 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low and cover the pot.Step 5
Slow-braise the pork gently for 3 hours (180 minutes), turning the pork every hour to ensure even cooking and flavor. The pork should be very tender and easy to shred with a fork.Step 6
While the pork is braising, prepare the coconut rice. In a medium saucepan, combine rinsed rice, remaining 1/2 teaspoon salt, coconut milk, and water. Bring to a boil over medium-high heat.Step 7
Once boiling, reduce heat to low, cover, and cook until liquid is absorbed and rice is tender, about 15 minutes.Step 8
Remove rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.Step 9
Prepare the seasonal vegetables by slicing the bell pepper, carrot, and cucumber thinly. Toss the vegetables with fresh lime juice and set aside.Step 10
Once the pork is tender, remove it from the pot and shred it using two forks. Return shredded pork to the pot to keep warm and moist.Step 11
Assemble the grain bowls by dividing coconut rice between four bowls. Top each with a generous portion of shredded jerk pork and a handful of the lime-tossed vegetables. Garnish with fresh cilantro leaves.
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