Jerk Pork Cole Slaw Bowls
Prep time
Cook time
Total time
Serves: 6 servings
  • 4 scallions, roughly chopped
  • 1 small onion, roughly chopped
  • 4 Scotch bonnet or habanero peppers (1 or 2 if you don’t like things spicy)
  • 1 small (1-inch) piece fresh ginger, peeled
  • 4 garlic cloves
  • 2 teaspoons dried thyme
  • 1 tablespoon ground allspice
  • 2 tablespoons soy sauce
  • 2 tablespoons coconut sugar (or brown sugar)
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 tablespoon apple cider vinegar (or any vinegar)
  • Juice of 1 lime
  • 3-4 pound lean pork roast
Rice and peas
  • 1 can coconut milk
  • 3 cups water
  • 1 can kidney beans, drained
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups long grain rice
  • 1 tablespoon olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced
  • Dash of salt and pepper
  • 1 bag coleslaw mix with carrots
  • 3 green onions
Suggested Toppings
  • Chopped green onion
  • Ranch dressing
  • Sriracha
  • BBQ sauce
  1. Cook the pork: Place all the pork ingredients for except the pork in a food processor. Pulse until the mixture is mostly smooth. Place the pork roast in a large sealable plastic bag. Pour the marinade over the pork and seal the bag. Toss the marinade and pork together in the bag until the pork is well-coated. Place the bag in the refrigerator to marinate overnight (at least 8 hours). Once the pork has marinated, place the pork and excess marinade from the bag into the Instant Pot. Cook on the manual setting for 45 minutes.
  2. Make the rice and peas: While the pork is cooking, make the rice and peas. Place the coconut milk, water, beans, onion, garlic, thyme, salt and pepper in a large saucepan. Bring to a boil. Add in the rice, reduce to a simmer and cover the pan. Cook for 15-20 minutes until the liquid is absorbed and the rice is cooked through. Fluff and stir with a fork.
  3. Make the Coleslaw: While the rice and peas are cooking, Whisk together the olive oil, vinegar, mustard, garlic, salt and pepper. Pour over the coleslaw mix and add in the green onions. Stir to combine.
  4. Assemble the bowls: Shred the pork in the Instant Pot. Place a portion of rice and peas and the coleslaw into each bowl. Top with the pulled pork. Sprinkle with chopped scallions and drizzle ranch dressing and/or desired sauce over the top.
No Instant Pot? You can easily adapt this recipe for the slow cooker. After marinating, cook the pork on high for 6-8 hours or on low for 8-10 hours.
Recipe by Destination Delish at