Jerk Pork
A tender, slow-cooked pork shoulder marinated in spicy jerk seasoning and served with a bright Caribbean mango salsa. Perfect for a flavorful family dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 pounds boneless pork shoulder blade roast lean, all fat removed
- 6 cloves garlic crushed
- 2.5 tablespoons Walkerswood Jerk Seasoning
- 0.5 teaspoon coarse salt
- 1 lime lime juice freshly squeezed
- 0.5 cup fresh orange juice
- 1 each Hass avocado diced
- 2 large mangos peeled, seeded, and coarsely chopped
- 1.5 tablespoons red onion chopped
- 1.5 tablespoons fresh cilantro chopped
- 2.5 tablespoons fresh lime juice
- salt and pepper to taste
Instructions
Preparation Steps
- 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 the pork. Wear gloves if desired.
- Place pork in a large container and pour lime and orange juice over it. Cover and refrigerate for at least 5 hours or overnight, turning occasionally to cover evenly.
- The next morning, place everything in the slow cooker and cook on LOW for 9 hours.
- After cooking, remove pork and shred using two forks.
- Remove liquid from the slow cooker and reserve.
- Return shredded pork to the slow cooker.
- Add about 1 cup of the reserved liquid back to the slow cooker and season with salt and pepper to taste.
- Cook for an additional 15 minutes.
- Meanwhile, prepare the Caribbean salsa by combining avocado, mango, red onion, cilantro, fresh lime juice, salt, and pepper in a bowl. Refrigerate until serving.
Notes
This jerk pork is versatile and can be served with rice, in tacos, or alongside a fresh salad. The leftovers freeze well if you want to prepare in advance.