Slow Cooked Jerk Pork with Caribbean Salsa
From McGough's Recipes
Prep | Cook | Total | Servings | Makes |
---|---|---|---|---|
10 Min | 9 Hr | 9 Hr 10 Min | 10 | 30 oz. Cooked Pork 3 1/3 Cups Salsa |
Ingredients
Pork
- 3 lb. boneless pork shoulder blade roast, lean, all fat removed
- 6 cloves garlic, crushed
- 2-3 tablespoons Walkerswood Jerk Seasoning] (mild)
- ½ teaspoon coarse salt
- 1 lime, squeezed
- ½ cup fresh orange juice
Caribbean Salsa
- 1 Haas avocado, diced
- 2 large ripe mangos, peeled, seeded and coarsely chopped
- 1 ½ tablespoon chopped red onion
- 1-2 tablespoons copped fresh cilantro
- 2-3 tablespoons fresh lime juice
- salt and pepper, to taste
Directions
- Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
- Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves).
- Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of the pork
- The next morning, put everything in the crock pot and cook on LOW for 9 hours.
- After 9 hours, remove pork and shred using two forks.
- Remove liquid from crock pot and reserve.
- Add shredded pork back to the slow cooker.
- Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper.
- Let it cook fan additional 15 minutes.
- Meanwhile make the Caribbean salsa; combine all the ingredients in a bowl, season to taste with salt and pepper, refrigerate salsa until ready to serve.