Jerk Spiced Pork & Pomegranate Salad
This recipe for pulled pork salad works just as well in a brioche bun. The creamy and tangy dressing cuts through the rich, spicy pork. Depending on how much spice you like, you can reduce or increase the number of scotch bonnet chillies you use, but we like ours hot!
In a pestle and mortar or a blender, smash together the ingredients into a fine paste before adding in the spring onions. Lightly season the pork all over with a little salt then, using the back of a spoon, spread the marinade evenly all over the pork. Leave to marinate for at least 24 hours.
After 24 hours, preheat your oven to 160˚C/ Gas Mark 3. Place the pork on a wire rack, above a roasting tray and pour some boiling water underneath. This will create some steam and help to cook the pork without drying it out. Cover the tray with two layers of tin foil, be sure the seal the edges tightly. Cook it for 3.5 - 4 hours until the meat is meltingly tender and pulls away from the bone easily.
Take it out of the oven and allow it to rest, covered, for 30 minutes. You don’t want to pick it whilst its too hot as it will steam dry.
Once rested, pick down the meat, keep it nice and chunky to retain some texture. Squeeze over the juice of a lime and season it with a little bit of sea salt.
To make the dressing, whisk together all the ingredients and season the mix with a little salt and pepper. Reserve in the fridge until required.
For the salad: