Description
Pork roast, marinated overnight with fresh citrus juice, garlic, and jerk seasoning slow cooked all day, topped with a bright Caribbean salsa
Yield: 10servings | Serving Size: 3oz pork, 1/3 cup salsa
Ingredients
3lbboneless pork shoulder blade roast, lean, all fat removed
6clovesgarlic, crushed
2 3tbspWalkerswood Jerk Seasoning, I used mild
1/2tspcoarse salt
1lime, squeezed
1/2cupfresh orange juice
For the Caribbean salsa:
1haas avocado, diced
2large ripe mangos, peeled, seeded and coarsely chopped
1 1/2tbspchopped red onion
1-2tbspchopped fresh cilantro
2-3tbspfresh 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.
Last Step:
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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
