Jerk Pulled Pork with Sweet Corn Cakes

• Meat

  • 3 tsp Caribbean jerk seasoning
  • 1 Jerk pulled pork
  • 3 lb Pork butt, boneless

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 1/2 cups Sweet corn, frozen

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1/4 cup Jerk marinade or sauce

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 cup Corn meal
  • 1 tsp Paprika, smoked
  • 1 1/2 tsp Salt
  • 9 1/2 tsp Sugar

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Sweet corn cakes - makes

• Dairy

  • 1/2 cup Butter

Found on packmomma.com

Description

Ingredients

• Jerk Pulled Pork
• 3 lb pork butt, boneless
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp smoked paprika
• 3 tsp Caribbean Jerk Seasoning
• 1/2 tsp cumin
• 1/2 tsp sugar
• 1/4 cup Jerk marinade or sauce (optional) or 3 tbl olive oil
• 1/2 cup chicken broth
• Sweet Corn Cakes - makes 4-5 cakes -double recipe if needed
• 1 1/2 cups frozen sweet corn
• 1/2 cup butter, softened
• 3 tablespoons sugar
• 1/2 tsp salt
• 1/2 cup corn meal
• 2 tablespoons all-purpose flour

Directions

• Combine all of the spices for the pulled pork in a small bowl
• Using your hands, rub pork butt with olive oil or half of the Jerk marinade/sauce if using
• Using your hands, rub the seasoning all over the pork butt and place in your slow cooker
• Pour in the chicken broth and top butt with another sprinkle of Jerk marinade/sauce if using
• Set slow cooker to low and cook for 8 hours or until meat easily shreds
• Remove from slow cooker and drain away 3/4 of the cooking liquid
• Shred meat (add salt if needed) and return to slow cooker, sprinkling again with the remaining Jerk marinade and let simmer another 20 minutes
• Remove and serve immediately
• ***
• Preheat oven to 400°F
• Pour 1 cup of the frozen corn in a food processor and pulse until its coarsely pureed.
• Combine the pureed corn with the softened butter, sugar, and salt and blend
• Add corn meal and flour and combine
• Stir in the remaining 1/2 cup of frozen corn kernels by hand
• Measure 1/2 cup portions of the mixture and form it into 3 wide patties with your hands.
• Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
• Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.