Slow Cooked Jerk Pork With Caribbean Salsa Recipe

Name: Slow Cooked Jerk Pork With Caribbean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb boneless pork shoulder blade roast, lean, all fat removed; 6 cloves garlic, crushed; 2 - 3 tbsp Walkerswood Jerk Seasoning (I used mild); 1/2 tsp coarse salt; 1 lime, squeezed; 1/2 cup fresh orange juice; For the Caribbean salsa:; 1 haas avocado, diced; 2 large ripe mangos, peeled, seeded and coarsely chopped; 1 1/2 tbsp chopped red onion; 1-2 tbsp chopped fresh cilantro; 2-3 tbsp fresh lime juice; salt and pepper, to taste

Servings: persons

3 lb boneless pork shoulder blade roast, lean, all fat removed
6 cloves garlic, crushed
2 - 3 tbsp Walkerswood Jerk Seasoning (I used mild)
1/2 tsp coarse salt
1 lime, squeezed
1/2 cup fresh orange juice
For the Caribbean salsa:
1 haas avocado, diced
2 large ripe mangos, peeled, seeded and coarsely chopped
1 1/2 tbsp chopped red onion
1-2 tbsp chopped fresh cilantro
2-3 tbsp fresh lime juice
salt and pepper, to taste

1
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 pork.
2
The next morning, put everything in the crock pot and cook on LOW for 9 hours.
3
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 an additional 15 minutes.
4
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.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lb boneless pork shoulder blade roast, lean, all fat removed, 6 cloves garlic, crushed, 2 - 3 tbsp Walkerswood Jerk Seasoning (I used mild), 1/2 tsp coarse salt, and more.

Yes, Slow Cooked Jerk Pork With Caribbean Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow Cooked Jerk Pork With Caribbean Salsa

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