Caribbean Pulled Pork Sandwich Recipe

Prep and season pork

Trim excess fat from the pork shoulder and pat dry with paper towels. Rub the pork all over with the jerk seasoning, minced garlic, grated ginger, brown sugar, salt and black pepper. Let rest 30 minutes at room temperature or refrigerate for up to 4 hours to marinate (if refrigerating, bring back to room temperature 30 minutes before cooking).

Sear pork

Heat 1 tbsp vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. When shimmering, sear the pork on all sides until deeply browned, about 3–4 minutes per side. Remove pork and set aside.

Aromatics

Reduce heat to medium. Add the sliced onion to the pot and cook until soft and beginning to brown, about 5 minutes. Scrape up browned bits from the bottom of the pot.

Deglaze & braise

Pour in the dark rum to deglaze, scraping up any fond. Allow the alcohol to reduce for 2 minutes, then add the chicken/pork stock and lime juice. Return the seared pork to the pot, nestling it among the onions. Bring to a low simmer, cover with a tight-fitting lid, and braise on the stovetop over very low heat for 2.5–3 hours, or transfer to a 300°F (150°C) oven for the same time, until the pork is fork-tender and easily shreds.

Shred and finish

Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any large bits of fat. Skim excess fat from the braising liquid; reserve 1/2 cup of the braising juices and discard the rest or reduce by simmering to concentrate flavor. Toss the shredded pork with reserved braising juices to keep moist; adjust seasoning with additional salt, pepper, or a touch more jerk seasoning or lime juice if desired.

In a small saucepan, warm 1 tsp olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add ketchup, orange juice, lime juice, apple cider vinegar, molasses, ground cumin, smoked paprika, hot sauce (if using), salt and pepper. Stir to combine and bring to a gentle simmer. Reduce heat and simmer 8–12 minutes until slightly thickened and glossy, stirring occasionally. Taste and adjust sweetness, acidity or heat. Keep warm and set aside until assembling sandwiches.

Combine Greek yogurt (or sour cream), packed cilantro, lime juice, honey, salt and pepper in a blender or food processor. Blend until smooth and bright green, about 20–30 seconds. Taste and adjust seasoning or lime. Chill until ready to serve. If you prefer chunkier texture, finely chop cilantro and stir into the yogurt instead of blending.

Cook rice

Rinse rice under cold water until water runs clear. In a medium saucepan, bring 3 cups water to a boil. Add rinsed rice and 1/2 tsp salt (from the listed 1 tsp), stir once, reduce heat to low, cover and simmer 15–18 minutes until tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30 seconds more. Stir in drained black beans and ground cumin, season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Cook until heated through, about 4–5 minutes. Stir in chopped cilantro and remove from heat.

Combine

Fold the black beans into the fluffed rice gently or serve alongside, depending on preference. Keep warm until plating.

Toast buns

Split buns and spread a thin layer of butter on cut sides. Heat a skillet or griddle over medium and toast buttered sides until golden brown, about 1–2 minutes per side. Alternatively, toast under a broiler briefly.

Build sandwiches

Pile 4–5 oz (about 1/2 to 3/4 cup) of warm pulled pork onto the bottom bun. Spoon 1–2 tbsp Mojo BBQ sauce over the pork. Add a generous dollop (about 1–2 tbsp) of zesty cilantro cream on the top bun or directly on the pork. Add pickled red onions if using, and finish with a squeeze of lime. Place top bun and press lightly.

Serve

Serve each sandwich with a scoop of black beans & rice on the side and lime wedges. Offer extra Mojo BBQ sauce and cilantro cream at the table.