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Slow Cooker Jerk Pulled Pork Recipe

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This recipe for Slow Cooker Jerk Pulled Pork is from Generations of Good Eating: Second Edition, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 pound boneless pork shoulder blade roast, lean, all fat removed
6 cloves garlic, crushed
2 - 3 tablespoons Jerk Seasoning
1/2 teaspoon coarse salt
1 lime, squeezed
1/2 cup fresh orange juice
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.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Use more or less jerk seasoning depending on how spicy you want it to be -- I love it SUPER spicy. This pairs well with the sweet & salty coconut rice or Jeanne's avocado salsa (also in this cookbook). Or! Just on a King's Hawaiian roll.

 

 

 

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