Jamaican Jerk Braised Pork Sliders With Mango Cream Sauce
- 25m Prep Time
- 6h Cook Time
- 12h Ready In
Jerk-spiced pulled pork sliders with a tangy mango cream sauce, served on buttermilk sourdough biscuits. A flavorful and tender dish perfect for gatherings.
Ingredients
- pork butt
- 946 ml water
- 59.1 ml brown sugar
- kosher salt
- 14.8 ml whole cane or brown sugar
- 9.86 ml ground paprika
- 4.93 ml dried thyme
- 4.93 ml ground allspice
- 2.46 ml crushed red pepper
- 1.23 ml ground cloves
- 1.23 ml ground cinnamon
- freshly ground black pepper
- high-heat vegetable oil
- 473 ml light beer
- 12 Buttermilk Sourdough Biscuits
- Mango Cream Sauce
- 237 ml cubed ripe mango cubed
- 59.1 ml sour cream
- 29.6 ml freshly squeezed lime juice
- 4.93 ml sugar
- 1.23 ml fine sea salt
Nutrition (per serving, estimated)
Estimated based off 16 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 39.5 mg
- Iron: 1.72 mg
- Magnesium: 12 mg
- Phosphorus: 136 mg
- Potassium: 117 mg
- Zinc: 0.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- pork butt
- 946 ml water
- 59.1 ml brown sugar
- kosher salt
- 14.8 ml whole cane or brown sugar
- 9.86 ml ground paprika
- 4.93 ml dried thyme
- 4.93 ml ground allspice
- 2.46 ml crushed red pepper
- 1.23 ml ground cloves
- 1.23 ml ground cinnamon
- freshly ground black pepper
- high-heat vegetable oil
- 473 ml light beer
- 12 Buttermilk Sourdough Biscuits
- Mango Cream Sauce
- 59.1 ml sour cream
- 29.6 ml freshly squeezed lime juice
- 4.93 ml sugar
- 1.23 ml fine sea salt
Prepare
- Cube 237 ml cubed ripe mango
Let's Cook
-
Step 1.
Remove any butcher's twine or netting from the pork butt. Trim any extra-thick fat areas if desired, but leave most of the fat for flavor. In a large mixing bowl, combine 4 cups water and ¼ cup brown sugar; stir to dissolve. Add 6 tablespoons kosher salt for a 2½-pound pork butt, or 8 tablespoons for a 3-pound piece. Gently lower the pork into the brine, cover, and let it brine overnight or for 6 to 8 hours. If your home is cool (under 70°F), you can leave it at room temperature; otherwise, refrigerate.
-
Step 2.
Preheat the oven to 300°F. Remove the pork from the brine and discard the brine. Gently pat the meat dry with a cloth or paper towel. In a small bowl, mix 1 tablespoon whole cane or brown sugar, 2 teaspoons paprika, 1 teaspoon dried thyme, 1 teaspoon ground allspice, ½ teaspoon crushed red pepper, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon, and 10 to 12 turns of black pepper. Rub the meat with 1 to 2 teaspoons of vegetable oil to help the spices adhere, then rub the spice mixture evenly over all the flesh.
-
Step 3.
In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the rubbed pork and turn frequently until all sides are slightly seared, about 5 to 7 minutes. Add 2 cups light beer to the browned meat, cover the pot, and place it in the oven. Braise for 5 to 6 hours, until the pork falls apart easily when pulled with a fork.
-
Step 4.
While the pork braises, prepare the Mango Cream Sauce. Taste a piece of the cubed mango to determine sweetness. In a blender, combine 1 cup cubed ripe mango, ¼ cup sour cream, 1 tablespoon lime juice, ½ teaspoon sugar, and ¼ teaspoon fine sea salt. Blend until smooth. Taste and add more lime juice and sugar a little at a time until the flavor is balanced. Set aside or refrigerate for up to 3 days.
-
Step 5.
When the pork is done, let it rest in the pot for about 1 hour. Transfer the meat to a cutting board and pull it apart into strands using two forks or clean hands. For each slider, slice a Buttermilk Sourdough Biscuit in half, spread a dab of Mango Cream Sauce on both cut sides, and pile about ⅓ cup of pulled pork on the bottom half. Top with the other half and serve immediately.