Jerk Wild Pork

Jerk Wild Pork is one of the more unique tasting things I have made before, and I highly recommend it if you have wild or regular pork on hand!

I have had a back ham from a wild boar my husband shot, in our freezer for close to half a year now. I have been trying to think of different recipes that might mask certain off flavors that sometimes accompany a 100+ pound wild boar. It worked great with the Pork Dumplings I made a couple of months back, but it was not as good in other recipes I attempted. Thinking of cuisines with strong aromatic flavor profiles normally brings me to Asian food, but something else that came to mind was Caribbean!

I love jerk chicken and the strong normally spicy flavors that accompany it. Furthermore, I had never really seen wild pork used in a jerk recipe, but I had a feeling it would be delicious.

Another side I wanted with it was some mango salsa. I have been wanting to try mango salsa for a while now. I always see pictures of this bright sweet dish on Instagram. The combination of the flavorful pork with the sweet and slightly spicy salsa on top of a soft Hawaiian bun was absolutely delicious! If you have a hog that you think might be a little off, this is the perfect recipe for you. I hope you enjoy it as much as my family did!

Jerk Wild Pork
Jerk Wild Pork
Print Recipe
5 from 2 votes

Jerk Wild Pork

Some big flavors to cover up the oldest gnarliest of boars!
Prep Time8 minutes
Cook Time4 hours
Total Time4 hours 8 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: Caribbean, Jerk, Pork, Wild Boar
Servings: 12
Author: Sophie May


  • 2 lbs pork roast I took a muscle off of the back leg
  • 1 large habanero deseeded and chopped
  • 1/8 C Jamaican Jerk Seasoning I used Adam's seasoning
  • 1 T brown sugar
  • 1/2 C pineapple juice
  • 1/4 tsp white pepper
  • 1/8 tsp ground ginger
  • 1/4 tsp allspice
  • 2 sprigs fresh thyme
  • 1/8 tsp nutmeg
  • 1/2 T soy sauce
  • 1/2 lime
  • 3 green onions chopped
  • 1/2 T chicken bouillon
  • 4 garlic cloves chopped
  • 1/8 tsp ground cinnamon

Serve with:


  • Place all ingredients, except the meat, into a crockpot and mix together.
  • Once mixed, place the meat in the crockpot and cover in seasoning mixture.
  • Cook on high for four hours.
  • Shred the pork and mix into the juices.
  • Top your Hawaiian buns with the pork and mango salsa and ENJOY!


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