Just because they are called Jerky Joes, they are not made with jerky!
These pork and beef Sloppy Joes with Jamaican jerk style seasonings are a spicy update to the old lunchroom classic.
It finally cooled off just enough that I can do a little cooking. With a temperature of only 80 degrees today, I even contemplated putting on long pants this morning (I only contemplated it, mind you).
I made this in the Instant Pot, so I wrote it for electric pressure cooker, but it can easily be made in any stovetop model.
Because it is still fairly warm around here, I wanted to prepare something quick and tasty. This was easily done in the Instant Pot, so I did not even have to turn on the oven. And I served it with sweet potato chips to avoid needing to heat up a side dish.
It seems nearly impossible to find Scotch Bonnet peppers around here, which are traditional Jamaican peppers, so I used habeneros, which are related to Scotch Bonnets and are easy to find. You can use whichever you like. The heat level is pretty similar. If you don’t like things quite so spicy you can use jalapenos.
I have had these both with and without cheese, so the choice is yours. When I do use cheese, I prefer pepper jack.
I top them with grilled pineapple slices. Just heat a grill pan or iron skillet (dry) over medium-high heat and grill however many slices you need until they take on a little color. Flip once.
If you can find it, use the Pickapeppa sauce. They had it at my local grocery store in the hot sauce section. If you cannot find it, the closest thing would probably be Worcestershire Sauce. It has a similar flavor profile, but I recommend seeking out the Pickapeppa sauce. It gives it that “Jamaican” flavor.
In blender or food processor, add all the sauce ingredients. And pulse a few times until it is fairly smooth.
In the pressure cooker in a couple of tablespoons of oil, with sauté mode on high, sauté onion until translucent.
Add pork and beef and sauté until broken up. It’s ok if it is a little pink, it will finish cooking under pressure.
Add the salt and pepper and top with two bay leaves.
Turn off sauté mode and add the sauce.
Give everything a stir, toss in a couple of bay leaves and lock top on pressure cooker.
Using manual setting, set for high pressure and 8 minutes time.
When time is up, do a quick release.
When pressure is released, remove top and turn on sauté mode on high.
Simmer until mixture thickens a bit (about 5 minutes).
Serve on toasted buns with a grilled pineapple ring.
To grill pineapple rings:
Put grill pan or iron skillet over high heat.
Put desired number of pineapple rings between two paper towels for a minute to dry some.
When pan is hot, place pineapple rings in pan.
Flipping once, cook until they take on a little brown color.
Goes well with sweet potato chips.
|Pressure Cooker Jerky Joes|| |
- 2-3 habanero chiles, roughly chopped (I included seeds, remove if you would like it less spicy)
- 3 green onions, trimmed and roughly chopped (include white and most of the green part)
- 4 cloves garlic, pressed
- 2 teaspoons allspice
- 2 teaspoons dried thyme
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon Cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 tablespoons Pickapeppa sauce
- 1 tablespoon molasses
- juice of 2 limes
- 2 tablespoons pineapple juice (from the canned pineapple)
- 1 cup catsup
- ½ bottle ginger beer (not ginger ale)
- 2 tablespoons cooking oil
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- In blender or food processor, add ingredients from habaneros through ginger beer
- Pulse a few times until fairly smooth, some chunks ok
- In pressure cooker in a couple of tablespoons of oil, with sauté mode on high, sauté onion until translucent
- Add pork and beef and sauté until broken up. It's ok if it is a little pink, it will finish cooking under pressure.
- Pour the sauce in
- Add the salt and pepper
- Give it a stir and top with two bay leaves
- Turn off sauté mode
- Lock top on pressure cooker
- On manual setting, set for high pressure and 8 minutes time
- When time is up, do a quick release
- When pressure is released, remove top and turn on sauté mode to high
- Simmer until mixture thickens a bit (about 5-7 minutes)
- Serve on toasted buns with a grilled pineapple ring
- Put grill pan or iron skillet over high heat
- Put desired number of pineapple rings between two paper towels to dry some
- When pan is hot, place pineapple rings in pan
- Flipping once, cook until it takes on a little brown color