Ah, the allure of jerk pork—an experience that dances between fire and flavor. This slow-cooked wonder takes me back to a sun-soaked day at a Jamaican beach, where the air is filled with laughter, ocean breezes, and the irresistible aroma of spices mingling with smoke. It’s a dish that doesn’t just satisfy hunger but ignites a passion for culinary adventure—one bite and you’re hooked, despite the wait.
Steps
- Prepare the pork by making small slits with a sharp knife and filling them with half of the crushed garlic. Mix the remaining garlic, jerk seasoning, and salt, then thoroughly rub the mixture over the pork.
- Place the seasoned pork into a large container and pour lime and orange juice over it. Cover the container and refrigerate the pork for at least 5 hours or overnight, turning it occasionally to ensure even marination.
- The following morning, transfer the pork and all the marinade into a slow cooker. Set the cooker to LOW and let it cook for 9 hours.
- After cooking, remove the pork from the slow cooker and shred it using two forks. Set aside the cooking liquid from the slow cooker for future use.
- Return the shredded pork to the slow cooker, adding about 1 cup of the reserved liquid. Season with salt and pepper to taste, and let it cook for an additional 15 minutes.
- To prepare the Caribbean salsa, combine diced avocado, chopped mangoes, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper, then refrigerate until ready to serve.
Ingredients
- 3 lb boneless pork shoulder blade roast, lean, all fat removed
- 6 cloves garlic, crushed
- 2-3 tbsp mild jerk seasoning
- 1/2 tsp coarse salt
- 1 lime, juiced
- 1/2 cup fresh orange juice
- 1 haas avocado, diced
- 2 large ripe mangos, peeled, seeded, and coarsely chopped
- 1 1/2 tbsp red onion, chopped
- 1-2 tbsp fresh cilantro, chopped
- 2-3 tbsp fresh lime juice
- Salt and pepper, to taste
Nutritional Values
Calories: 2650 kcal | Carbohydrates: 115 g | Protein: 214 g | Fat: 150 g | Saturated Fat: 50 g | Cholesterol: 723 mg | Sodium: 4684 mg | Fiber: 20 g | Sugar: 75 g
FAQ
- Can I use a different cut of pork for this recipe?
- Yes, you can use other cuts of pork, such as a pork loin or pork butt. However, keep in mind that the cooking time might vary, and you should ensure the meat stays tender and flavorful.
- Is it necessary to marinate the pork overnight?
- Marinating the pork overnight is recommended to allow the flavors to fully develop and infuse into the meat. If you’re short on time, try to marinate for at least 5 hours.
- Can I make this dish spicier?
- Absolutely! If you prefer a spicier dish, you can use the hot version of Walkerswood Jerk Seasoning or add additional spices like cayenne pepper to the marinade.
- What can I serve with Slow Cooked Jerk Pork besides rice?
- If you’re looking for a low-carb option, you can serve the pork with steamed vegetables or a fresh salad. It also pairs well with cauliflower rice.
- How long can I store the leftovers, and what’s the best way to reheat them?
- Leftover jerk pork can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, adding a bit of the reserved cooking liquid to keep it moist.
Tips
- For optimal flavor, marinate the pork overnight to allow the citrus and jerk seasoning to fully penetrate the meat. Turning the pork occasionally in the marinade ensures even coverage.
- When preparing the pork for marination, use a sharp knife to create slits and stuff them with crushed garlic for a deeper infusion of garlic flavor.
- After slow cooking, shred the pork and return it to the slow cooker with a portion of the reserved cooking liquid. This helps to keep the meat moist and enhances the flavor.
- Prepare the Caribbean salsa ahead of time and store it in the refrigerator. This will allow the flavors to meld and provide a refreshing contrast to the rich jerk pork.
Equipment
- Slow Cooker – The recipe specifically mentions the Hamilton Beach Set It and Forget It Slow Cooker.
- Sharp Knife – For cutting slits into the pork and preparing the salsa ingredients.
- Large Container – For marinating the pork overnight.
- Kitchen Gloves – Optional, for handling the jerk seasoning and rubbing it onto the pork.
