Crockpot Jerk Pork with Mango Salsa
modified recipe and picture taken from skinnytaste.comIngredients:
- 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
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.