"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Slow Cooked Jerk Pork with Caribbean Salsa Recipe

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This recipe for Slow Cooked Jerk Pork with Caribbean Salsa, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nora

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 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.

Number Of Servings:
Number Of Servings:
Makes 30 oz cooked pork, 3 1/3 cups salsa.

 

 

 

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