Caribbean Jerk Pulled Blade Roast with Coconut Rice

Boneless blade roast is slow-cooked with mild jerk seasoning, onion, and broth, then shredded and packed with coconut rice, cabbage, bell pepper, and pineapple for a bright, freezer-friendly meal-prep bowl.

Caribbean Jerk Pulled Blade Roast with Coconut Rice
Prep time
15 min
Cook time
195 min
Yield
1 serving

Ingredients

  • 120 g Beef Broth
  • 180 g Boneless Blade Roast
  • 90 g Coconut Milk
  • 90 g Green Cabbage
  • 12 g Green Onion
  • 5 g Jerk Seasoning
  • 12 g Lime juice
  • 70 g Pineapple chunks
  • 70 g Red Bell Pepper
  • 60 g Rice
  • 1 g Salt
  • 5 g Vegetable oil
  • 60 g Yellow Onion

Instructions

  1. Pat the boneless blade roast dry and season it with jerk seasoning and salt.
  2. Heat the vegetable oil in a heavy pot over medium-high heat and brown the roast on all sides.
  3. Add the onion and beef broth, cover, reduce the heat to low, and simmer until the roast is very tender.
  4. Remove the roast, shred it with two forks, and return the meat to the cooking juices.
  5. Cook the rice with the coconut milk and enough water to make it tender, then fluff it well.
  6. In a separate pan, cook the cabbage and red bell pepper over medium heat until slightly softened but still colourful.
  7. Stir the pineapple chunks and lime juice into the cabbage mixture and warm briefly.
  8. Pack the coconut rice, shredded blade roast, and pineapple cabbage mixture into a meal-prep container, then top with green onion.