Jamaican Jerk Pulled Pork with Caribbean Mango Salsa
Nutrition Information
  • Serves: 10
  • Calories: 300
  • Fat: 10
  • Carbohydrates: 25
  • Sodium: 360
  • Fiber: 3
  • Protein: 28
  • Cholesterol: 85
Type: Entree
Cuisine: Jamaican
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 3-pound pork shoulder roast, trimmed of all visible fat
  • 6 garlic cloves, crushed
  • ¼ cup dark brown sugar, packed
  • 1 tablespoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cumin
  • ¼ teaspoon ground cloves
  • 3 tablespoons fresh lime juice
  • ½ cup fresh orange juice
  • 2 haas avocados, chopped
  • 4 ripe mangos, peeled, cored & chopped
  • 3 tablespoons red onion, diced
  • 3-4 tablespoons fresh cilantro, chopped
  • 2 limes, juice of
  • Salt & pepper to taste
Instructions
  1. Using a pairing knife, cut several small slits into pork shoulder. Stuff slits with half of the crushed garlic.
  2. In a small bowl, combine remaining garlic, brown sugar, allspice, salt, black pepper, red pepper flakes, cinnamon, cumin, & cloves. Rub entire mixture all over roast. Place pork in Crockpot & pour in lime & orange juice. Cover and refrigerate overnight (or at least 5 hours).
  3. In the morning, remove roast from refrigerator. Cook in Crockpot on low for 9 hours.
  4. After 9 hours, remove roast from pot and shred with 2 forks. Return pork to pot and allow to cook 10 more minutes.
  5. Meanwhile, in a medium-sized bowl toss together avocado, mango, red onion, cilantro, lime juice, salt & pepper. Serve alongside pulled pork, over brown rice or in a salad.
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