Jerk Pulled Pork Rolls with Pineapple Slaw
Slow roasted pork shoulder shredded in jerk spices and sticky barbecue sauce, piled into soft rolls with crunchy pineapple slaw.
Made with Jerk marinade and Homemade BBQ sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time4 hr 30
- LevelEasy
- Costabout £3.98 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub 150 ml of your ready made jerk marinade (see the base recipe) all over the pork. Cover and marinate in the fridge overnight.
- 2
Heat the oven to 150°C (130°C fan). Put the pork in a deep roasting tin with the water and cover tightly with foil.
- 3
Roast for 3 to 3 and a half hours, until the meat falls apart easily when pulled with two forks and reaches at least 90 C inside.
190 min - 4
Lift the pork onto a board and shred it, discarding any large pieces of fat. Skim the fat from the juices in the tin, then stir 150 ml of your ready made homemade BBQ sauce (see the base recipe) and a few spoonfuls of the juices through the meat.
- 5
For the slaw, toss the cabbage, carrot and pineapple with the lime juice and a pinch of salt. Leave for 10 minutes.
10 min - 6
Pile the pork into the rolls, top with a spoonful of slaw and serve.
Tips
- Pork shoulder is forgiving. Cook until it shreds with almost no effort, rather than aiming for a specific time.
- The pan juices have touched raw pork, but they have also been in the oven for hours, so they are safe once the meat is fully cooked.
- The slaw can go in the rolls or beside them. For a creamy slaw, stir in 2 tablespoons of your homemade mayonnaise base.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 2 hours of cooking. Freeze shredded pork in portions with a little juice for up to 3 months and reheat until steaming hot all the way through. The slaw keeps for 1 day.
Questions
Can I make this in a slow cooker?
Yes. Cook the marinated pork with the water on low for 8 hours, or high for 5 hours, until it shreds easily. Shred it in the pot and stir in the BBQ sauce.
How do I make these gluten free?
Serve the pork and slaw in gluten free rolls or in lettuce cups. The jerk marinade and homemade BBQ sauce bases are already gluten free, as are the other ingredients.
Is it hot?
It has a medium to hot jerk heat that is mellowed by the sweet BBQ sauce and slaw. Use 100 ml of jerk marinade for a gentler version.
More made with jerk marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
