Super Bowl Super Feast – NS Pulled Jerk Pork Sandwich

As the biggest football game of the year approaches, two big questions always dominate the conversation. “Which team is going to win?” and “What are we going to eat?” Nothing goes better with a little pigskin than Nova Scotia pork. It’s great on the grill, roasted, pulled, in burgers or chili. Have we got your mouth watering yet? And even though we’re talking about the big game, fresh Nova Scotia pork is available year round at grocery stores, butcher shops, farm markets and directly from some farms. Nova Scotian farmers raise about 12,000 hogs per year for the local market as well as markets in other provinces, so there’s an ample supply of local pork any time you want it. No need to wait for a special occasion.

The local pork industry in Nova Scotia is enjoying a resurgence in popularity with more and more people wanting to know where their food comes from and how it was raised. Pork is at its best when it’s fresh and locally produced pork travels much shorter distances from farm to fork, giving you outstanding freshness and flavour. So how do you find fresh Nova Scotia pork? Well, you can ask your butcher or grocer for NS pork, but the folks at Pork Nova Scotia have another easy way. Look for the Premium Nova Scotia Pork label on pork products. It means that the product was born in Nova Scotia, raised here with no antibiotics or growth hormones and processed here. It also means that processed products like sausages carrying the label contain 100% Premium Nova Scotia Pork.

So why not go local at your Super Bowl bash with a recipe that’ll score big with your buddies? Check this out – Pulled Jerk Pork Sandwich with Zesty Mango Ginger Slaw and Lime Cilantro Mayo. It’s the creation of Chef Collin Stone from Halifax and features local pork from Wild Pasture Farm in Truro. Collin believes that to get the best tasting food, you’ve got to start with the freshest, best tasting ingredients. Local delivers that big time. And the folks at Wild Pasture Farm believe in letting the animals they raise do their thing, living comfortably with room to move around and roam under healthy, natural conditions including a grass-fed diet.

If you live in the Truro area, you can buy Wild Pasture pork directly at their farm or through their Meat Up delivery program. But if you don’t, Premium Nova Scotia Pork is available from Beck Farms, Meadowbrook Meat Market, Pete’s Frootique, Local Source, Organic Earth Market and Getaway Farm Market. You can also ask for local when you’re shopping at your favourite meat counter. And if you want to kick up the local content in this recipe even more, don’t forget to pick up some great buns from your favourite local bakery. Enjoy the recipe. Enjoy the game!

Jerk Pork Sandwich with Zesty Mango Ginger Slaw & Cilantro Lime Mayo
Chef Collin Stone, Halifax, NS

Spice Rub

1 Pork Roast (6-8 lbs)
1 tbsp Smoked Paprika
1 tbsp Onion Powder
1 tbsp Garlic Poweder
1 tbsp Coriander
1 tbsp Ginger Powder
1 tbsp Garam Marsala
1 tsp Cinnamon
1/4 cup Jerk Rub
1/2 Green Pepper
1/2 Red Pepper
Salt & Pepper To Taste

Braising Liquid

2 Bay Leaves
14 oz Ginger Beer
8 oz Water


Rub the spices into the pork roast. Place the roast into a dish and let sit for 24 hours. Afterwards, pour the braising liquid in the dish and cover with two layers of tinfoil. Braise for 8-10 hours at 200°F degrees. Remove and shred meat; the meat should pull apart easily. Retain any braising liquid and reduce until it is a syrup consistency. Add the reduction to the pulled pork. Add green pepper and red pepper, cut julienne and sautéed.


1/2 head Green Cabbage
1 Carrot (large)
1/2 Lime (zested & juiced)
1/2 Orange (zested & juiced)
2 oz Rice Wine Vinegar
1 oz Cane or Brown Sugar
1/4 bunch Cilantro
1 Ripe Mango (julienne)
1 oz Fresh Ginger (grated)

Cilantro Lime Mayo

4 oz Mayonnaise
1 Lime (zested & juiced)
1Ž4 bunch Cilantro (fine chopped)
Salt & Pepper To Taste


Place four artisan buns on a cutting board. Apply cilantro lime mayo to each half. Add a generous portion of pulled pork. Top with mango ginger slaw and serve. Be sure to pile the pork and slaw high!

Other Ingredients

4 Artisan Buns