Slow Cooked Jerk Pork with Caribbean Salsa
User Reviews
5
Slow Cooked Jerk Pork with Caribbean Salsa
Description
Slow Cooked Jerk Pork with Caribbean Salsa begins by scoring a boneless pork shoulder and infusing it with crushed garlic. The pork is then rubbed with jerk seasoning and salt, followed by marination in fresh lime and orange juice for several hours to develop deep flavors. Slow cooking in a crock pot on low heat for nine hours results in tender meat that pulls apart easily. After shredding, some cooking liquid is returned to the pork to keep it moist and flavorful during a short finishing cook.
The accompanying Caribbean salsa combines ripe mango, creamy diced avocado, fresh lime juice, chopped red onion, and cilantro, seasoned with salt and pepper. This salsa provides a bright and refreshing contrast to the rich, spiced pork, adding sweetness, acidity, and herbal brightness to each bite.
This dish makes a substantial amount of pork suitable for family meals or gatherings. The pork can be served with rice, tortillas, or other sides to complement the Caribbean flavors. Preparing the pork in advance and reheating gently helps maintain its texture and moisture, while the salsa can be made ahead to deepen flavors.
Ingredients
- 3 lb pork shoulder blade roast lean, all fat removed, boneless
- 1 avocado diced, haas
- 6 cloves garlic (crushed)
- 2 Mango peeled, seeded and coarsely chopped, large, ripe
- 2 - 3 tbsp Walkerswood jerk seasoning (I used mild)
- 1 1/2 tbsp onion red, chopped
- 1/2 tsp salt coarse
- 1-2 tbsp cilantro chopped, fresh
- 1 lime (squeezed)
- 2-3 tbsp lime juice fresh
- 1/2 cup orange juice fresh
- salt to taste
- black 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.
Notes
- This recipe yields approximately 30 ounces of cooked pork and about 3 1/3 cups of salsa.
- Removing fat from the pork shoulder before cooking focuses on lean meat and reduces greasiness.
- Marinate the pork overnight if possible to maximize flavor absorption.
- Use gloves when rubbing jerk seasoning to avoid skin irritation.
- The salsa can be prepared in advance and refrigerated until serving for better flavor blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 3oz pork, 1/3 cup salsa | |
| Calories | 265kcal | 13% |
| Carbohydrates | 11.5g | 4% |
| Protein | 21.4g | 43% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 72.3mg | 24% |
| Sodium | 468.4mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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