Slow Cooked Jerk Pork with Caribbean Salsa
Indulge in the mouthwatering flavors of Slow Cooked Jerk Pork with Caribbean Salsa. This succulent pork roast is infused overnight with zesty citrus juice, aromatic garlic, and a robust jerk seasoning blend. To elevate the dish, it’s garnished with a vibrant Caribbean salsa featuring juicy mangoes, creamy avocado, and fragrant cilantro.
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Ingredients
- 3 lb boneless pork shoulder blade roast
- 1/2 tsp coarse salt
- 1 lime
- 1/2 cup fresh orange juice
- 1 haas avocado
- 2 large ripe mangos
- 1 1/2 tbsp chopped red onion
- 1-2 tbsp chopped fresh cilantro
- 2-3 tbsp fresh lime juice
- salt and pepper
- 2 - 3 tbsp Walkerswood Jerk Seasoning
- 6 cloves garlic
Instructions
- 1
With a sharp knife, create small incisions in the pork and fill these openings with half of the minced garlic.
- 2
In a bowl, mix the remaining garlic with jerk seasoning and salt, then rub this mixture thoroughly over the surface of the pork (consider using gloves for ease).
- 3
Transfer the seasoned pork into a spacious container, then drizzle the lime and orange juice over it; cover and place in the refrigerator for 5 hours or overnight, occasionally turning the pork to ensure it is well-marinated.
- 4
The following day, place the marinated pork along with the marinade into the slow cooker and set it to cook on LOW for 9 hours.
- 5
Once the 9-hour cooking period is complete, take the pork out and shred it using two forks.
- 6
Carefully discard the liquid from the slow cooker and set it aside.
- 7
Return the shredded pork back into the slow cooker.
- 8
Pour approximately 1 cup of the reserved liquid back into the slow cooker and adjust the seasoning with salt and pepper to your liking.
- 9
Allow it to cook for an extra 15 minutes.
- 10
While that cooks, prepare the Caribbean salsa: mix all the ingredients in a bowl and season with salt and pepper to taste. Chill the salsa in the refrigerator until it’s time to serve.
Nutrition Information
Notes & Tips
- Makes 30 oz cooked pork, 3 1/3 cups salsa.