Slow Cooked Jerk Pork with Caribbean Salsa
10 servings
| prepPreheat slow cooker | |||||||
| 1.4 kg boneless pork shoulder blade roast (lean, all fat removed) | Stuff pork with garlic | Rub pork with garlic, jerk seasoning & salt | Marinate 5 hours or overnight, refrigerated | Cook on LOW 9 hours | Shred pork, return to slow cooker with 1 cup liquid | Cook 15 min, taste & adjust seasoning | Serve pork with salsa |
| 3 cloves garlic (crushed, for stuffing) | |||||||
| 3 cloves garlic (crushed, for rub) | |||||||
| 2–3 tbsp Walkerswood Jerk Seasoning | |||||||
| 1/2 tsp coarse salt | |||||||
| 1 lime (squeezed) | |||||||
| 120 ml fresh orange juice | |||||||
| 1 Haas avocado (diced) | Combine avocado, mangos, onion, cilantro & lime juice | ||||||
| 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) | |||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.