Slow Cooked Jerk Pork with Caribbean Salsa

10 servings

prepPreheat slow cooker
3 lb / 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)
1/2 cup / 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)

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