Slow Cooked Jerk Pork with Caribbean Salsa: Difference between revisions
From McGough's Recipes
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[[File:Slow-cooker-jerk-pork-with-mango-salsa-550x780.jpg|390px|right]] | |||
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=== | |- | ||
! Prep !! Cook !! Total !! Servings || Makes | |||
|- | |||
| 10 Min || 9 Hr|| 9 Hr 10 Min|| 10 || 30 oz. Cooked Pork<br>3 1/3 Cups Salsa | |||
|} | |||
==='''Ingredients'''=== | |||
'''Pork''' | |||
*3 lb. boneless pork shoulder blade roast, lean, all fat removed | *3 lb. boneless pork shoulder blade roast, lean, all fat removed | ||
*6 cloves garlic, crushed | *6 cloves garlic, crushed | ||
*2-3 tablespoons Walkerswood Jerk Seasoning (mild) | *2-3 tablespoons Walkerswood Jerk Seasoning] (mild) | ||
*½ teaspoon coarse salt | *½ teaspoon coarse salt | ||
*1 lime, squeezed | *1 lime, squeezed | ||
*½ cup fresh orange juice | *½ cup fresh orange juice | ||
'''Caribbean Salsa''' | |||
*1 Haas avocado, diced | *1 Haas avocado, diced | ||
*2 large ripe mangos, peeled, seeded and coarsely chopped | *2 large ripe mangos, peeled, seeded and coarsely chopped | ||
Line 18: | Line 22: | ||
*salt and pepper, to taste | *salt and pepper, to taste | ||
=== | === '''Directions''' === | ||
# 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 the 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 fan 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. | |||
'' | ''[https://www.skinnytaste.com/slow-cooked-jerk-pork-with-caribbean_19/#recipe Link to recipe]'' | ||
[[Category:Made]] | [[Category:Made]] |
Latest revision as of 22:51, 31 October 2023
Prep | Cook | Total | Servings | Makes |
---|---|---|---|---|
10 Min | 9 Hr | 9 Hr 10 Min | 10 | 30 oz. Cooked Pork 3 1/3 Cups Salsa |
Ingredients
Pork
- 3 lb. boneless pork shoulder blade roast, lean, all fat removed
- 6 cloves garlic, crushed
- 2-3 tablespoons Walkerswood Jerk Seasoning] (mild)
- ½ teaspoon coarse salt
- 1 lime, squeezed
- ½ cup fresh orange juice
Caribbean Salsa
- 1 Haas avocado, diced
- 2 large ripe mangos, peeled, seeded and coarsely chopped
- 1 ½ tablespoon chopped red onion
- 1-2 tablespoons copped fresh cilantro
- 2-3 tablespoons fresh lime juice
- salt and pepper, to taste
Directions
- 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 the 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 fan 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.