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Slow Cooked Jerk Pork with Caribbean Salsa
Slow Cooked Jerk Pork with Caribbean Salsa is a delicious pork roast, marinated overnight with fresh citrus juice, garlic, and jerk seasoning. Topped with a bright Caribbean salsa of fresh mangoes, avocado and cilantro.
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)
Instructions
- 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.
- 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 an 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.
Notes
Makes 30 oz cooked pork, 3 1/3 cups salsa.
Nutrition
Serving: 3oz pork, 1/3 cup salsa, Calories: 265kcal, Carbohydrates: 11.5g, Protein: 21.4g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 72.3mg, Sodium: 468.4mg, Fiber: 2g, Sugar: 7.5g
- WW Points: 6