Just a little more pineapple.
I can’t help it. Pineapple shines in savory recipes, and I’m obsessed with how it balances heat and sweetness. I usually reach for fruit before vegetables, and while not every fruit works in savory dishes, pineapple does—especially with pork.
Before you scroll past the ingredient list, know that it looks long because we make our own jerk seasoning blend. If you cook regularly you probably have most of these spices. If not, a good pre-made jerk seasoning will work fine—use what’s easiest for you.
The jerk spices are bold and warming—think allspice, cinnamon, nutmeg, smoked paprika and cayenne. They transform the pork into something deeply flavorful and comforting. I was excited about the blend but curious to see my husband’s reaction, so I kept some of the spices a secret. He devoured the pork and kept saying how good it was without guessing what was in it—always a win.
This recipe yields a lot of pork, which is ideal: leftover shredded jerk pork makes fantastic tacos, nachos, quesadillas or sandwiches. Serve it piled over brown jasmine rice cooked in pineapple juice and coconut milk for extra fragrance and flavor. Presentation in a hollowed pineapple is optional but makes a fun, festive serving idea.
The rice, cooked with pineapple juice and coconut milk, becomes tender and aromatic. A quick pineapple salsa of diced pineapple, red onion, cilantro and lime juice adds freshness and brightness to each bowl. The combination of spicy, sweet, savory and tangy is what keeps me coming back to this dish.
Slow Cooker Jerk Pork in Pineapple Rice Bowls
4
to 6
8 hours
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Ingredients
- 2 tablespoons vegetable oil
- 4 to 5 pound pork shoulder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup pineapple juice
- 1/2 tablespoon garlic powder
- 1 teaspoon brown sugar
- 1/2 teaspoon minced onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon cinnamon
Rice
- 2 cups brown jasmine rice
- 1 cup pineapple juice
- 1 cup coconut milk
- 1 3/4 cups water
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Quick Pineapple Salsa
- 1 cup pineapple chunks, diced
- 1/2 red onion, diced
- 3 tablespoons chopped fresh cilantro
- 1/2 lime, juiced
- pinch of salt and pepper
Instructions
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Heat a large skillet over medium-high heat and add the vegetable oil. Season the pork all over with salt and pepper, then sear on all sides until deeply golden brown, about 1 to 2 minutes per side. Transfer the pork to the slow cooker and pour the pineapple juice over top.
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Stir together garlic powder, brown sugar, minced onion, thyme, parsley, cayenne, allspice, smoked paprika, pepper, nutmeg and cinnamon. Sprinkle the blend over the pork in the slow cooker and toss to coat. Cook on low for 8 to 10 hours.
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After 8 to 10 hours the pork should fall apart easily. There will be a lot of liquid; discard some if desired, or shred the pork, remove the lid, turn the slow cooker to high and cook for 30 minutes while tossing occasionally to reduce the liquid.
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To serve, top the rice with shredded pork and pineapple salsa. For pineapple bowls, slice a pineapple in half lengthwise, remove the fruit (reserve some for salsa) and spoon the rice and pork into the shell.
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Rice
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Bring the rice, pineapple juice, coconut milk and water to a boil in a saucepan over medium heat. Stir in salt and butter. Reduce to a simmer, cover and cook until liquid is absorbed, about 35 to 45 minutes (check package directions for your rice).
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Quick Pineapple Salsa
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Combine pineapple, red onion and cilantro. Season with salt and pepper and squeeze in the lime juice. Stir and serve immediately, or refrigerate in a sealed container for 1 to 2 days.
Notes
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Pineapple optional, obviously.