Crockpot Jerk Pork with Mango Salsa

modified recipe and picture taken from skinnytaste.com

Ingredients: 

• 2-3 lb boneless pork shoulder blade roast, lean, all fat removed
• 6 cloves garlic, crushed
• 2 - 3 tbsp. jerk seasoning 
• 1/2 tsp coarse salt
• juice of 1 lemon
• juice of 1 orange

For the Caribbean salsa: (for food group - I bought Fresh & Easy mango salsa and gave you an avocado to add in!

• 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:

Combine the garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves). Place in a large container, pour the lemon 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.