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Slow Cooker Jerk Pork with Caribbean Salsa

This Slow Cooker Jerk Pork is marinated overnight with fresh citrus juice, garlic, and jerk seasoning. Topped with a bright Caribbean salsa of fresh mangoes, avocado and cilantro.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 3 lb boneless pork shoulder roast lean, all fat removed
  • 6 cloves garlic crushed
  • 2.5 tbsp Walkerswood Jerk Seasoning
  • 0.5 tsp coarse salt
  • 1 lime squeezed
  • 0.5 cup fresh orange juice
  • 1 haas avocado diced
  • 2 large ripe mangos peeled, seeded and coarsely chopped
  • 1.5 tbsp chopped red onion
  • 1.5 tbsp chopped fresh cilantro
  • 2.5 tbsp fresh lime juice
  • salt and pepper to taste

Instructions
 

Preparation Steps

  • 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

Enjoy this flavorful pork roast!