SLOW COOKED JERK PORK WITH CARIBBEAN SALSA

265 Cals 21.4 Protein 11.5 Carbs 15 Fats
PREP TIME:
10 mins
COOK TIME:
9 hrs
TOTAL TIME:
9 hrs 10 mins
YIELD:10 SERVINGS
COURSE:Dinner
CUISINE:jamaican
Slow Cooked Jerk Pork with Caribbean Salsa is a delicious pork roast, marinated overnight with fresh citrus juice, garlic, and jerk seasoning. Topped with a bright Caribbean salsa of fresh mangoes, avocado and cilantro.
INGREDIENTS
3 lb boneless pork shoulder blade roast, lean, all fat removed
6 cloves garlic, crushed
2 – 3 tbsp Walkerswood Jerk Seasoning, I used mild
1/2 tsp coarse salt
1 lime, squeezed
1/2 cup fresh orange juice
For the Caribbean salsa:
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
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
Makes 30 oz cooked pork, 3 1/3 cups salsa.
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: 7.5gBlue Smart Points:5Green Smart Points:6Purple Smart Points:6Points +:7