Slow Cooker Jerk Pork with Caribbean Salsa

Source: skinny taste . com

Time: 5 minute prep in morning, 15 minutes for salsa in the evening
Servings: 10 or more

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

Note: I didn't have time to buy the seasoning and couldn't find the McCormick's version at HEB either, so I used a Weber grill mix jerk seasoning packet. I found it near the marinades and BBQ sauces. 

For the Caribbean salsa:

• 1 haas avocado, diced
• 2 large ripe mangos, peeled, seeded and coarsely chopped (or jarred mango - saves time to not have to peal it, but they are mushier)
• 1 1/2 tbsp chopped red onion
• 1-2 tbsp chopped fresh cilantro
• 2-3 tbsp 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 pork.

The next morning, put everything in the crock pot and cook on LOW for 9 hours.

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.

Verdict: 

This was delicious! The salsa is what made it really good. Both kids (and adults) gobbled this up. I served it over brown rice.