{#CaptainsTable} caribbean jerk pulled pork sliders with pineapple slaw

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Here is my third and final recipe for the Captain’s Table Recipe Challenge! This has been a fun experience for a great cause. I’m honored to have been included in such a talented group of food bloggers.

Hugh Acheson has been selecting winners for each of the three categories (Thanksgiving, Holiday and Super Bowl.) . The winner of each category challenge wins a cash prize, and the overall program winner will be awarded a trip to The Captain’s Table US Event in the spring and will to meet Hugh himself.

Captain Morgan will donate $1 to WhyHunger every time the hashtag #CaptainsTable is used across social media properties. (November 18th to February 10th marks the days the challenge will be taking place.) WhyHunger is a leader in building the movement to end hunger and poverty by connecting people to nutritious, affordable food and by supporting grassroots solutions that inspire self-reliance and community empowerment. I ask you, my readers and followers, to please utilize this hashtag to share your recipes and entertaining tips so we can raise as much money as possible for this awesome cause. Spread the word. The more the merrier!

I must admit I had a difficult time deciding  what to create for the Super Bowl portion of the Captain’s Table Challenge. I played with the idea of doing an elaborate appetizer, but the more I thought about it, the more I came to the conclusion that people really aren’t looking for elaborate when it comes to football parties. The goal is usually easy, tasty and something that will feed a crowd.  These pulled pork sliders fit the bill. They’re simple to prepare, and I think you and your guests will enjoy the flavor twist. These are a riff on the classic BBQ Pulled Pork. For a more Caribbean taste, I decided to combine my favorite jerk sauce with the pork this time. The addition of rum adds just the right touch, a squeeze of lime at the end brightens the flavor of the slaw and brings out the flavor of the pineapple, and the sweet Hawaiian buns are a delicious contrast to the bold, spicy jerk sauce.

for the pulled pork:

5 lb. bone-in pork shoulder roast

1 cup dark brown sugar

1 Tablespoon smoked paprika

1 Tablespoon Lawry’s seasoned salt

1 Tablespoon chili powder

1 Tablespoon freshly ground black pepper

Combine all dry rub ingredients and rub them all over the roast. Place roast in a large Crock Pot and sprinkle any leftover, loose rub over the roast. Cover Crock Pot and cook roast on the HIGH setting for 2 hours. After the 2 hours is up, turn the Crock Pot to the LOW setting and allow to cook an additional 4 to 6 hours, or until the roast is tender and shreds easily with a fork.

for the jerk sauce:

Once the roast is in the Crock Pot, make the jerk sauce and the pineapple slaw.

1/4 cup fresh, grated ginger root

4 large cloves garlic

1 cup chopped red onion

2 whole Serrano chili peppers

1/4 cup fresh thyme leaves

1 Tablespoon chipotle powder

1 Tablespoon cinnamon

1 teaspoon chili powder

1 teaspoon allspice

1/4 teaspoon ground cloves

1/2 cup light olive oil

1/4 cup molasses

1/4 cup soy sauce

6 Tablespoons balsamic vinegar

1 Tablespoon Sriracha hot sauce

2 teaspoons freshly ground black pepper

3 Tablespoons Captain Morgan Black Spiced Rum

Place all the jerk sauce ingredients in the bowl of a food processor and pulse until the sauce is smooth. Place in a container with a tight fitting lid and refrigerate sauce while the roast is cooking so the flavors of the sauce can “marry.”

for the pineapple slaw:

1 lb chopped, multi-color slaw

1 (20 oz.) can crushed pineapple, drained and squeezed dry

1/2 cup mayonnaise

2 Tablespoons cider vinegar

salt and pepper

Combine all slaw ingredients and mix well. Salt and pepper to taste. Place in an air tight container and refrigerate until ready to use.


Hawaiian bread slider buns (we use King’s Hawaiian)

lime wedges

extra sauces and condiments (optional)

putting it all together:

Once the pork is shreddable, remove it from the Crock Pot. Discard drippings. Shred pork with a large fork. Place the shredded pork in a large mixing bowl, and add enough of the jerk sauce so it’s moistened to your liking. (You probably won’t have to use all the jerk sauce.) Store the pulled pork in air tight containers in your fridge until game day. On the morning of the game, place the pulled pork back in your slow cooker, set it on low, and cover until warm.

Guests can serve themselves by placing some of the jerk pulled pork on a split Hawaiian slider bun and topping it with some pineapple slaw and a squeeze of lime.



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