This keto jerk pork roast is coated in Jamaican Jerk seasoning, then seared and pressure cooked in the Instant Pot for a meltingly tender and delicious pulled pork that can be used in a variety of ways! Low carb, gluten free, SCKC and Whole30 friendly recipe.
This keto jerk pork roast recipe has been updated but I’ve left some of the original blog post in place for context, because a lot of the comments reference it. Feel free to use the jump to recipe button above to skip the blah de blah!
So I read in a headline somewhere this week that Facebook predicts the written word will be dead in a matter of five years. Supposedly, video is taking over and people just don’t want to read anymore.
I’m not sure if that’s true – or if it is, what it will mean for myself and other bloggers, but as I sit here struggling to come up with something brilliant to say about this truly fantastic keto jerk pork roast recipe, even I can see the appeal.
Writing is hard. Some days the words flow and I can accurately convey my enthusiasm for a recipe in a way that makes others want to try it. Other days it just feels clumsy and awkward and nothing seems to come out right (like today for instance.)
Video (though it takes time to get over the learning curve to make good ones,) sometimes seems like an easier way to get people excited about a recipe.
Where do you guys stand? Is video where it’s at for you, or are you still content with words and static photos? IS the written word going the way of the dodo? Inquiring minds want to know…
Eventually, I imagine that even I will have to bite the bullet and head in the direction of more video heavy posts – gotta stick with the times ya know? Progress and all that…
Meanwhile, the (clumsily) written word and some mouthwatering photos will have to suffice.
Since I’m apparently in a chatty mood today (who knew?) let’s talk a minute about my single most regretted decision during our move to Belize…
After weeks of being on the fence, I finally (and erroneously) decided to leave my beloved Instant Pot in storage back in NY.
WHAT. WAS. I. THINKING?!??!?!
Not a day goes by here that I don’t miss my Instant Pot! I am literally obsessed with the foolishness of my decision to leave it behind! ?
I have scoured this island and even Belize City on the mainland, and there is not a single Instant Pot to be had. For that reason, I am making arrangements to have a new one shipped here to the island, even though I will have to pay almost 50% of the price in additional duties to get it here. ?
It’s THAT important to me.
If you don’t yet have an Instant Pot, you need to put it on your wish list ASAP. In this hot climate, or if it’s Summer where you are, it’s invaluable! Using the pressure cooker or slow cooker feature without heating up the house is so NECESSARY in my life right now.
Also the ability to plug it in, brown some meat, and pressure cook it into meltingly tender oblivion in less than an hour is KEY to my getting a healthy low carb dinner on the table.
Especially when I haven’t planned ahead (usually) or don’t feel like spending more than 5 minutes of hands on time (almost always) prepping for a meal.
Oh how I miss you Instant Pot!!!
All that being said, I will absolutely be making this super easy Keto Jerk Pork Roast recipe here in Belize over and over again – even if it means heating up the house with a regular slow cooker or roasting it in the oven until I get my new Instant Pot delivered.
It’s totally worth it!
So if you don’t have an Instant Pot either, don’t despair – there are plenty of other ways to prepare this jerk pork roast recipe (slow cooker, dutch oven, traditional pressure cooker, oven roasted, etc.)
And did I mention easy? Seriously. Less than five ingredients – set it and forget it!
Oh delicious keto jerk pork roast, how do I love to eat thee – let me count the ways:
- You are perfect just as you are – no accompaniment required!
- I also love you in a taco salad bowl with lots of sour cream and guacamole!
- Or in a lettuce wrap!
- Or in a cream cheese pancake rolled up burrito style – or baked as enchiladas!
- Or stuffed into a poblano pepper and baked with lots of cheese – seriously, DO ITTTTTT!
- Or on top of cauliflower rice with lots of cilantro and sriracha mayo on top!
- Or served with my keto broccoli slaw and some sugar free BBQ sauce!
- ??? (insert your keto jerk pork roast ideas here)
- ??? (help a sister out)
- ??? (don’t hold out on us)
Recipe Notes:
To give you several cooking options, I’ve provided instructions within the recipe card to make this keto jerk pork roast in the Instant Pot, Slow Cooker or Dutch Oven.
This keto jerk pork roast recipe is low carb, dairy free, nut free, egg free, Keto, Atkins, THM, Banting, and Paleo friendly. It’s also Squeaky Clean Keto and Whole30 compliant if you make sure the brand of Jamaican Jerk seasoning you buy is MSG and sugar free. Or you can make your own jerk seasoning – there is a recipe for that in my Keto for Life book.
A word of caution… When searing the pork roast with the Jamaican Jerk spices on it, the resulting smoke can be super spicy and cause a painful coughing fit if you breathe it in. I speak from experience. Keep the windows open and the exhaust fan going during the searing process and you’ll be all set!
Print
Keto Jerk Pork Roast – Low Carb & Whole 30
- Total Time: 55 minutes
- Yield: Approx 12 servings 1x
- Diet: Diabetic
Description
This delicious pork roast is made with less than 5 ingredients and can be completed in an hour using the Instant Pot! Low Carb, Paleo, Keto, Atkins, THM, Whole30, Squeaky Clean Keto friendly.
Ingredients
- 4 lb pork shoulder
- 1/4 cup Jamaican Jerk spice blend (no sugar or msg) (I used Badia)
- 1 tablespoon avocado oil
- 1/2 cup beef stock or broth
Instructions
For the Instant Pot:
- Rub the roast with olive oil and coat with Jamaican Jerk spice blend.
- Set your Instant Pot to Saute and brown the meat on all sides.
- Add the beef broth.
- Seal the top according to instructions and cook on Manual, high pressure, for 45 minutes.
- Release pressure according to instructions, shred and serve.
For the slow cooker:
- Rub the roast with olive oil and coat with Jamaican Jerk spice blend.
- Sear the meat on all sides in a heavy bottomed pot.
- Place the meat and 1 cup of beef broth in your slow cooker. (this is double the IP amount of broth because you’ll need it to offset the longer cooking time.)
- Cook on high for 4 hours or low for 6 hours – or until the meat is tender.
- Shred and serve.
For the dutch oven:
- Rub the roast with olive oil and coat with Jamaican Jerk spice blend.
- Sear the meat on all sides in a heavy bottomed pot or a dutch oven.
- Add 1 cup of beef broth. (this is double the IP amount because you’ll need it if cooking on the stove.)
- Cover and simmer on the stovetop on low heat for 4 hours, or bake in the oven at 375 degrees for 3 hours or until the meat is tender and falling apart.
- Shred and serve.
Notes
Approx nutrition info per 4 oz serving: 282 calories, 20g fat, 0g net carbs, 23g protein
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: keto dinner recipes
- Method: instant pot
- Cuisine: Jamaican
Nutrition
- Serving Size: 4 ounces
- Calories: 282
- Fat: 20g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 23g
Keywords: Instant Pot Pork Roast, Jerk Pork Roast
Can’t get enough low carb recipes? Download all five of my e-cookbooks (over 150 delicious low carb recipes) for just $19.99 for a limited time!
Lottie says
Having just spent 10 minutes flicking past videos looking for a “proper” recipe I can say that I, for one, am firmly committed to the written word. I don’t want to listen to people waffle on and be a “personality”, I unashamedly skim and head directly for the recipe. I am of course grateful to all the lovely people posting them but when looking for recipes I just want facts, quickly.
Estelle says
Ditto, Lottie! The only way that I watch a video is to learn a new and improved technique! I’m a very experienced home cook and don’t want to waste my time with blah, blah, blah videos! Keep up the good work, Mellissa! Maybe only make videos for new techniques referenced in your recipes; just an idea!
Pam says
Just started using my instant pot and love how easy it is. Thank you for the suggestion of having fan on while searing but the rub makes this dish. This is now our favorite way to fix pulled pork, so flavorful!
★★★★★
Ashley says
Could a pork loin work for this instead of a shoulder?
Mellissa Sevigny says
You won’t get that nice pulled pork texture, but otherwise it should work fine.
Lori says
Instant Pot recipe: Natural release or quick release after the cooking time?
Mellissa Sevigny says
Natural release will yield more tender meat, but if you’re short on time you can quick release and should be fine.
Mel says
Lovely change from jerk pork chops or chicken, served with coconut cauliflower rice to satisfy that rice and peas craving!
★★★★★
Erin M says
Does searing the meat with the rub already placed on it burn any of the herbs? I usually sear them add flavourings so this technique is new to me
Mellissa Sevigny says
I works well for me but if you want to sear then add the herbs you can do that too.
AnnaBeth Neason says
Personally, I say NO to video. I HATE videos. I have to watch the whole thing to get what I want. And most people wander around on and off topic. It is boring. The written word, I skim to get to the part I want to read. I really appreciate bloggers who put a button at the top to “Skip to the Recipe”.
Marjie says
Yup
Lynne Patterson says
I agree completely – I get so frustrated waiting for a video to reach the point I need to see. The written word is my preference.
With that said – if I must watch a video, don’t TALK – have the info move on to the screen. I am often listening to music or a podcast and don’t need the second voice over!
Kerry says
My Instant Pot says we should always have a minimum of 1 cup of liquid to bring it to pressure properly.
★★★★★
Merci says
Then, add a cup?
Jana L Vedantam says
My husband is Indian…so he doesn’t eat beef. Which broth would best sub in for the beef broth….chicken or bone?
Barbara says
This looks great!
sylvia waters says
This is the recipe I want to try!
Bryan says
This recipe was excellent, however it is NOT whole30 if you use Badia spice mix. Their jerk spice mix has sugar in it. I haven’t found an alternative to it but wanted to let readers know that it is NOT compliant. That being said we loved the recipe and will make it often, we just need to find or make a different jerk spice mix.
★★★★★
Adnerb127 says
I noTiced the same thing. Went specifically for that brand and then noticed sugar was a listed ingredient. Anyone find an alternative?
Eric says
I use either Walker’s Wood (it’s pretty hot) or Grace Jamaica Jerk seasoning. Both are really wonderful, neither has any sweetener.
Lauren says
Do you use a trivet or rack for this? Or does the meat sit directly in the stock? Thanks!
Calvin says
Love the jamaican spices, haven’t had these in ages. This looks mouthwatering
Roxanne Ferguson says
I can’t wait to try this one! Everything I’ve tried from here has been yummy!
Carol G. says
Absolutely delicious!! My husband and son are driving me nuts to make it AGAIN! Guess what’s on le menu tonight? :) Thank you!!
★★★★★
Abby says
I have an 8 quart instant pot that says it needs 18 ounces of liquid to pressurize. This recipe only calls for half a cup. Do I just add more broth?
Mellissa Sevigny says
Yes follow the instructions for your size!
KLynne says
8 qt recipes require 1 1/2 cup liquid. Before I knew that, was only using 1 cup.
Brandy says
Do you put the meat on the trivet after saute it? Or leave it sitting on the bottom? I cannot wait to make this ! Going to make it with homemade fat daddy buns . YUM!!!! Thank you for sharing this recipe!
Mona says
I’m making this delicious sounding roast tomorrow but, I want too comment that I appreciate written words and still photos!
I can read it at my pace, which is pretty quick and so I find videos kind of slow and laborious while I wait to get to the end. I can easily scan my eyes upward to review a section rather than forward or back through a video.
Enjoy your blog and all your words!
☺️
Chase Dermott says
We mix leftover pulled pork with egg and shredded plantain, smoosh the mixture into patties and fry until crispy! I top mine with mashed lime avocado and pico de gallo. My husband likes sour cream and hot sauce. Delicious! I can’t wait to try this recipe and the subsequent Jamaican jerk pork plantain hash!
Ellen K Stehouwer says
Made this last night for the maiden voyage of my instant pot. Oh my goodness! Delicious! I did end up cooking it for another 15 minutes for easier shredding. Had leftovers for lunch today with roasted broccoli. YUM!
★★★★★
Tony Frazier says
Couldn’t find jerk spice in my store, so used Cajun spice plus oregano and rosemary. Didn’t have beef broth, so used water plus fish sauce. Used your instructions to cook the pork in my pressure cooker, and it turned out amazing. You are my current favorite food blog. Thank you.
★★★★★
Mellissa Sevigny says
Glad you were able to make it work for you Tony, and thanks so much!
Susan says
Since so few are commenting on the recipe itself, I thought I would. :) Great recipe, seared the pork well on all sides (cut into 3 pieces, mine was pork butt), then sauteed an onion in the juices and deglazed with a splash of white wine. Added some kosher salt to the meat (my Penzey’s Jerk Spice didn’t have any) and threw in some thyme and rosemary, too. Added a bit more stock (3/4 cup?), 45 min on Manual/High, Natural Release (took about 15 min). So tender, and still some crispy bits poking out of the juices. Winner, thank you for the recipe. :)
★★★★★
Kaydee says
Thanks!
★★★★★
Jen says
Seems like I’m in the minority bit me and my friends that follow you on Facebook have often lamented to each other that we so wish you did Tasty style videos. We love those videos but the recipes are often not things we’d eat. You, on the other hand, always make things we love to eat!
I like the visuals for inspiration. It helps me decide if I want to make the dish. Then once I decide to, I like to come to a written version.
Thanks for all the great recipes you’ve posted so far. I hope to see some amazing videos from you soon!
Brian says
Question about the roast…is the pork shoulder you get boneless? My grocery only had 8 lbs roast with bone in. I don’t want the loin, as that’s too lean.
★★★★★
Mellissa Sevigny says
Either is fine, the bone will be easily removed when the meat is pressure cooked!
Brian says
Great! I appreciate the information. How would you adjust the time for a 2 lb or a 4 lb shoulder? I don’t want to over cook. I’ve tried pork loin in the IP and it’s been less than ideal.
Hélène says
Words! Words! I do not have time to watch vids or listen to podcasts!! Pls, WORDS! Pics are optional but nice.
Hélène says
Here is a Jamaican Jerk Spice Mix I found.
¼ cup Onion Powder
2 tablespoons Salt, Thyme
1T cinn
2 teaspoons Allspice
1t cayenne
Jamaican Jerk seasoning is most often added to chicken, but it is also good on roasted vegetables, other meats and even grilled foods. Mixing this seasoning mix with equal parts honey and coconut oil makes a great marinade or rub for many types of meats and vegetables (especially when used for grilled foods).
Vince says
Thank you! I was looking for an ACTUAL recipe not some hack droning on forever about their poor life choices. I’ll definitely try this spice mix!
Cindy says
Hi Melissa, I LOVE your blog and recipes… keep them coming – in print!
Does it matter if the pork shoulder is bone-in or boneless?
Thank you!
Claudine Czerny says
I got an Instant Pot for Xmas – can’t wait to try this out! Where can I find your other IP recipes please?
Alex says
Just to make sure I’m not missing anything, if you’re using an instant pot for this, you don’t sear the meat first?
Lynne says
I have a boneless, center cut pork loin that weighs a little over 3-1/2 pounds. How long to cook in the Instant Potb- 6 quart? And, I’m thinking natural release. And, print all the way!
Stephanie Hays says
I want to make this today and this will be my first time using my instant pot. Can you tell me exactly what to do with my pot settings wise once I’m done browning it? As far as the settings and where to put the steam valve at?
Mellissa Sevigny says
I’m not sure what model you have Stephanie – before you use it you should get familiar with the settings section in the book that came with it (it’s only a couple of pages) to make sure you’re using it correctly for your own safety and best results!
Katie says
Hey Melissa- first time here trying a recipe of yours! When you say release pressure according to instructions do you mean let the pressure slow release or to do the quick release? Thanks!
Mellissa Sevigny says
Either is fine!
Paul says
Hey Melissa,
Just received our first Instant Pot and we’re looking for a good first recipe, I think we found it! We actually just returned from Belize (Bocawina Rainforest, Tobacco Caye, San Pedro) and we were talking about retirement property out there. Do you like it there? Are you on mainland or an island?
Thanks for your recipes, I’ll check back for more Instant Pot Recipes.
★★★★★
Mellissa Sevigny says
Hi Paul! We live on Ambergris Caye just south of San Pedro town. We do like it here a lot, but I don’t know that we’d stay long term on the island. It starts to feel small after awhile and we don’t want our son to be isolated as he gets into his preteen years, so we won’t be here permanently. Your priorities would be different if you’re retiring, so it could work for you. I would say spend more time here before you make a decision to buy first though, you may find that third world living and the smallness of the island will get frustrating after awhile. But if you don’t crave city life and love snorkeling or diving then it may be just perfect for you!
Paul says
Hey Mellissa, thanks for the heads up! We never made it to Ambergris Caye but I’ve heard some great things. That must be tough living there with a child, but what a great experience for them! Good to know about your thoughts, 3rd world living was fun for a few weeks, but I guess we need to figure out if long term is what we want. I’ll check back for more recipes!
BTW, this was my first Instant Pot recipe, and I tried using the “manual” setting for 50 minutes, but I couldn’t figure out how to change the pressure/heat. After 50 minutes I checked and it was barely warm, so I set it to “steam” for 2-15 minute intervals and it was finally ready. Am I doing something wrong with the “manual” setting? I read the manual and I just don’t get how to set it to high pressure/heat on that.
Thanks!
Regina says
Whew! Coughing fit is no joke!!! Amazingly good. I was skeptical after the spicy coughing fit. Hahahahahha
★★★★★
Joanne says
This looks wonderful, and now I have to get an Instant Pot. I just found out that the inventor lives right here in Ottawa, Canada! I wonder if he sells them from his home, LOL!
I have found that when I’m in an area where my Internet connection isn’t great, having many pictures and a video for a recipe results in a lot of frustration. I like fewer words and pictures–and then the written recipe.
Thanks for all your work!
Nichole says
This reminds me that my pressure canner is also a pressure cooker. Do you think it can be used in the same way as the Instant Pot?
Mellissa Sevigny says
Yes, but you’ll need to use the mfg instructions for the amount of pressure and time for your particular pot!
Karen says
Please tell me where to find jamacian jerk spice blend. Thank you.
Mellissa Sevigny says
Any sugar free brand at any grocery store in the spice aisle Karen! I used BAdia but there are lots of options or there is always amazon!
Ann says
I have this cooking now and can’t wait to dig in! With all the spices the house smells like autumn. I use my Instant Pot at least once a week. So sorry you left yours behind;hope you’ve been able to replace it. For those that can’t find Jerk spice in the store…you can always mix your own. Do an internet search for a recipe that omits sugar.
★★★★★
Debbi says
Hi Melissa, Thanks for all the hard work you have put into trying to help people to get healthy. My question is this. My boyfriend is allergic to pork (insert sad face here). I was wondering on the recipes using bacon can we use turkey bacon? And then the recipes that have pork roast can we use beef?
KAREN says
I started to watch a how to video today — not a cooking one — but anyway — OMG — it was sooooo boring — i just skipped through it — if i had watch it all the way through it would have been probably 20 mins or so —
I too love the quick cooking videos over top of the pan and sped up — those will keep my attention — i will watch 10 of them in a row. I would love to see more of those kind of videos for Low Carb High Fat recipes. I watched one today — it was awesome.
Roll with the changes — the written word will never be out of style for those who still like to read.
Susan (KetoKitty) Hawthorne says
Video is ok to see what the finished product looks like, but not so good for getting a recipe! Can’t copy and paste from a video. And often they’re just toooo long! :)
A video would be ok as long as the recipe is written out below it so we could choose to watch or not, and could still get the recipe! :)
★★★★★
Sue Lwery says
Looks wonderful, but where do you find the Jamaican spices? Regular grocery store item at Walmart? Thanks.
★★★★★
Sue Lowery says
Nope, looked at Walmart last night, no Jamaican rub.
Michelle says
I’m a newbie to the amazing world of Instant Pot. It appears that I would NOT use the trivet insert for this, correct?
Mellissa Sevigny says
yes!
Helen C says
I got my instant pot onAmazon Prime Day the other day and it’s very first recipe is this pulled pork recipe. Smells wonderful. Can’t wait!
Cheryll Merritt says
Just had to say, never considered an InstaPot before, but it has been on my mind since reading this. Today (which is Amazon Prime Day) they have a 6 quart one for $69.99. Just bought it and am looking forward to trying it out. This may very well be the inaugural dish. Best wishes (or dishes, as the case may be)!
★★★★★
Mellissa Sevigny says
I saw that and already ordered it this morning!!! A friend is bringing it to me in a couple of weeks from the states! So excited!!!!
Koshie says
What Grace said: ditto!
And here’s other ideas for your Jamaican Pulled Pork:
-You can use your pulled pork to make “Ropa Viejo” with a sweet BBQ type sauce. Top with loads of sliced avocado and cilantro.
-If you can make Chicken Tortilla Soup, you can make Pork Tortilla Soup!
-You know Crab Louie? Make Pork “Louie”( or “Luis”!) stuffed in a grilled avocado boat, drizzled with tamarind sauce.
-Make lettuce cups filled with shredded pork, topped with a pico de gallo made of orange, cilantro, red onion, and jicama macerating in EVOO, mango vinegar, lime juice, a bit of minced jalapeno, salt, and minced ginger. Garnish with chopped avocado at the table. Your mouth will go to heaven without you having to bother to die! Sometimes I add some finely chopped purple cabbage to this pico just for the color — but this isn’t a last minute addition — it has to sit for 4 hours before serving.
Debbie says
Don’t care for the videos either. Who needs them when we have your wonderful, gifted way of sharing your thoughts and experiences with us in writing? Personally, it’s one of the reasons I stop and read your posts. I love your humor and way of being down to earth. Thanks so much for all the wonderful recipes (and laughs)!
Claudine says
Mine is in the slow cooker now! Making some cauliflower rice cooked in coconut cream and lime zest for a side. Melissa you’ll be so jealous – Trader Joes now sells bags of “riced” cauliflower!
Eric says
I’m going to do this in my smoker. I have some Jamaican Pimento (Allspice) wood which I’ve been dying to use, But I will probably use a wet rub and let it sit overnight in the fridge before smoking. Thanks for the inspiration.
Megan says
That roast sounds lovely! I’ve never had an instant pot, I use a crock pot usually.
As for words or video, I’ll take words any day. I don’t have time to sit through video. Truly. No time.
Perhaps it takes imagination to appreciate words!
shannon @ a periodic table says
I’m in love with this pork roast: especially for the summer, when really i’m not super into lots of bread and i’m way more into protein and veg/fruit. You know what else i’m into? Not slaving over a stove, which is why this is EVERYTHING.
Listen, you and this Belize thing: i still can’t get over how much i want to visit you. How much fun are you having? A ton of fun, i imagine. :)
Abby says
I prefer written recipes and fabulous still photos. Especially useful when I need to print out!!!! I only watch food videos when the technique is unusual or new to me.
Karen says
I just don’t seem to have the patience to sit thru videos… I like the written word & photos are enough! So that said, I just skimmed all the posts & don’t see where anyone asked about using a conventional pressure cooker! I have 2, one would be big enough to do a 4 lb. pork roast. Do you think it would work ok to just brown it in my regular pressure cooker & take it from there? How long do you think it would have to go? I just consulted one of my regular pressure cooker books that has a recipe for a 5-spice pork roast: Uses a 3 lb boneless pork loin, has you brown it unseasoned, then seasoned with the spice mix. After some other fiddling around, the pork goes back in for 30 min. to an internal temp of 150. Rests & temp goes up to 165. So I guess I could give that a try! Thanks Mellissa, enjoy your recipes & writing very much!
★★★★★
Shirley B. says
There’s no way video will eliminate the written word. Too many people love to read for fun. Also, I agree with those who chimed in with how some videos are boring as hell.
The pictures of this recipe made my mouth water!
Mellissa Sevigny says
Not quite the same but will work just as well – just use it like you would normally and set it for 45 minutes at high pressure!
Elaine Markley says
I loved pulled pork. And now it looks like I need to get an Instant Pot, too! As for recipe form, I much prefer reading a recipe than watching a video, which, for, me is too time consuming. The only way I resort to watching a video is if I’ve had a problem, OR there are known problems with the recipe that might be resolved by watching a video.
Mellissa Sevigny says
Thanks for the feedback Elaine, and YES you need an Instant Pot! Wish I’d bought mine sooner!
Sonya says
I despise videos. Ain’t nobody got time for that. I want to skim and get to the nitty gritty then go back and dwell on anything I found particularly interesting. Besides that, my workplace blocks most videos and all of YouTube. I have quit frequenting some of my other favorite food bloggers because it seems all they do anymore is videos. :(
This looks simply amazing. Now I’m wishing I had an instapot to help keep my kitchen cool this summer. It’s already too hot!
Mellissa Sevigny says
That’s a great point Sonya, I didn’t even think about companies blocking videos from their employees but that would definitely be an issue! Of course I know you’re only doing that stuff on your lunch break anyway! ?
Betty J. says
I hate videos. I never watch them. If the day comes that we no longer have the written word, recipes and cooking will be the least of our worries!
Your jerk pork looks awesome. Can’t wait to try it. I also look forward to trying Tobbe’s recipe with the leftovers.
Leslie says
Nooo! Do not give into video! I hate video recipes. I want to know what is in the recipe and a written recipe does that quickly and succinctly. You can add video to your present format but do not cave to peer pressure!
Mellissa Sevigny says
I would never go to just video Leslie, because I feel like you do – it’s annoying if I have to sit through an entire video to get the recipe! But I may add some brief videos showing the process to what I’m already doing, so people who are more visual can see how the recipes are made! Thanks for weighing in!!!
Tere says
Would you mind rating the spicy-ness of this roast? “1” being mild (equal to Pace Picante Sauce mild) to “10” being “OMG! My tongue is on fire!” I don’t do spicy — never tried Jerk rubs because a few I’ve tried are a bit spicy & salty for my preference. I’m more of a Pace Picante Sauce EXTRA mild person. That being said, do you know if less spicy Jerk rubs are out there???
Thanks!
Mellissa Sevigny says
My son, who is sensitive to spicy foods really liked this recipe, Tere, but you can definitely cut back on the amount of jerk seasoning that you use, or use a different spice blend altogether!
Linda L says
I certainly hope the written word is never replaced! Videos have their place but a written recipe is much easier to follow when cooking. IMO.
This roast looks great! I will definitely be trying it soon!
I only recently found your blog and recipes. Can’t wait to try them! Just starting out on a Keto plan. Your meal plans will be an invaluable tool!! Thanks for that!!
Mellissa Sevigny says
Thanks for weighing in Linda and welcome to IBIH! I hope you enjoy the recipes and meal plans!
Jennifer says
I am so making this roast, and much prefer words to video. I usually read faster than someone speaks in a video so they are often mind numbing to sit through. Besides, I always refer to my written recipes when I’m making special dishes. They are a ready made list, etc.
Mellissa Sevigny says
That is true – I’ve sat through a few that were frustrating when all I really wanted was the recipe! And you are also right about the written recipes being a ready made list of ingredients! I’ll keep both of those things in mind when I eventually start adding video content! Thanks for the feedback!
Captain Betty says
I hate video content – when an article is faster to skim and read – very non-linear. Video has it’s place but it should NOT replace the written word.
That being said… that roast looks AWESOME!!!
Mellissa Sevigny says
I agree!!!!
Sheila says
Me too! While I prefer to read the linear words and take notes if need be, your photos are fabulous. So keep that up!
Grace says
I like those videos that have the cameras looking down on the stove, counter, etc and flash ingredients one-by-one on the screen and run at what looks like 10x normal speed. No talking just a quick overview. Then have the recipe printed below. I HATE real-time videos showing every painful step with lots of talking.
Mellissa Sevigny says
Those are the ones I like too Grace and would like to eventually include at the bottom of the blog posts!
Jo says
Totally agree with Grace. Always want the recipe in print out form so I can put it in my recipe software, that generates shopping list, nutritional vales etc. for me.
Video has its place. But the written word is still needed. Writing helps to clarify you thinking. I hate videos that someone just decided to do and stumbles through it, back tracking, uha, aahhing etc. all the way through them.
Keep writing, writing has tons of fans. LOL
John says
What recipe software do you us?
★★★★★
Tobbe says
Whenever I have leftover pulled pork I like to put it in a bacon bottom pie :)
Grease a springform pan. Shred 150 g of cheese. Press some of the shredded cheese along the inside bottom sides to seal the seam in the pan. Cut 140 g of bacon into smaller pieces and distribute evenly in the bottom of the pan. Cover with the rest of the shredded cheese. But 300 g of pulled pork on top of the cheese. Put some fresh vegetables on top of the meet. Use whatever goes well with the seasoning you have for the meat. 4 quartered cherry tomatoes and half (or less) a diced bell pepper is probably a good start :). Whisk together 6 eggs, 1 tbsp cream cheese, 2 tbsp heavy cream, salt and pepper. Pour into springform pan. Bake for 30 min at 350F. Remove the pie from the oven and increase the temperature to 450F. Top the pie with additional shredded cheese. Return to oven and finish baking at the higher temperature for approx. 10 minutes, or until the eggs are set and the cheese is golden brown. Let sit for 10 minutes before removing the sides of the pan and serving. Serve with a simple tomato/lettuce/cucumber salad.
Mellissa Sevigny says
You have rendered me speechless Tobbe – that sounds AMAZING!!!!! I will make a version of this masterpiece happen SOON! Thanks for sharing! ?
Tobbe says
Can’t wait to see what mouth watering twists you can come up with! Please share what you come up with ASAP! :)
It’s such a versatile recipe too. Instead of the pulled pork + tomatoes + bell pepper filling here are some other ideas:
6 cherry tomatoes, quartered, topped with chives (or basil, or oregano, or any other herb of your choice)
300 g of taco spiced ground meat (beef, pork, turkey, chicken, or even a combination. I often use 50/50 of beef and pork)
150 g chopped baby bella mushrooms, some spring onion or leek, a regular tomato, sliced and some thyme
150 g chopped baby bella mushrooms, chopped fresh red chilies and some garlic
etc :)
Elle says
Did you ever make this?
Karin says
I think I just fell in love with Tobbe’s recipe! I follow recipes very loosly and I love how Tobbe’s recipe gives that flexibility. I’m going to give this one a go! Yum.