Jerk pulled pork with banana salsa

Contains pork – recipe is for non-Muslims only
The perfect party sharing dish is spiced up with Caribbean seasoning and served with a fruity coarse salsa

Prep:1 hrs
Cook:7 hrs
plus overnight marinating

Serves 8
Easy

Nutrition per serving

kcal 822
fat 28g
saturates 9g
carbs 88g
sugars 34g
fibre 8g
protein 52g
salt 2.4g

Ingredients

200g sea salt
300g dark muscovado sugar
2kg piece boned shoulder of pork, trimmed of rind, but leave fat
4 tbsp jerk seasoning (we used Bart), mixed with 2 tsp ground cinnamon
150ml pineapple juice
50g treacle
2 x 400g cans black beans, drained and rinsed well
lots of soft flour tortillas (2-3 per person depending on size and appetites)
big pot of natural yogurt and shredded lettuce, to serve (optional)
3 medium banana, firm to ripe, peeled and cut into 1cm cubes
1 red onion, finely diced
2 just-ripe avocados
juice 1 lemon
juice 2 limes
1-2 red chillies, deseeded and diced
small pack coriander, stalks finely chopped, leaves roughly chopped

Method

The day before, mix the sea salt and 200g of the sugar in a large food bag. Add the pork and coat it well, then leave it in the fridge overnight.
The next day, remove the pork and wipe the meat down with kitchen paper to remove any excess sugar or salt. Rub 3 tbsp of the jerk spices all over and sit the meat on a rack, in a roasting tin. Leave to marinate a little in the fridge, then 30 mins before you start cooking, bring it out to room temperature.
Heat oven to 140C/120C fan/gas 1. Mix together the remaining 100g sugar with the pineapple juice, the remaining jerk spices and treacle, and rub half over the pork. Pour the other half into the tin and roast for 6 hrs. Baste the meat with the juices and roast for 1 hr more until the outside is charred and the inside tender. Rest the pork on a platter for 20 mins and pour any juices from the tin into a fat-separating jug.
Put the diced banana in a bowl with the onion. Stone, peel and dice the avocados and add these, too. Mix in the lemon and lime juice, chillies, coriander stalks and leaves, and some seasoning.
Heat the black beans in a microwave, and warm the tortillas following pack instructions. Add a couple of forks to the pork for shredding, discard the fat from the tin juices, and serve the rest alongside for pouring. Serve the pork with the wraps, beans, banana salsa, yogurt and shredded lettuce, if you like.