Jamaican Jerk Pulled Pork with Caribbean Mango Salsa
Entree
Prep time:
30 mins
Total time:
9 hours 30 mins
INGREDIENTS
- 3-pound pork shoulder roast, trimmed of all visible fat
- 6 garlic cloves, crushed
- 1/4 cup dark brown sugar, packed
- 1 tablespoon ground allspice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon ground cloves
- 3 tablespoons fresh lime juice
- 1/2 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
- Using a pairing knife, cut several small slits into pork shoulder. Stuff slits with half of the crushed garlic.
- 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).
- In the morning, remove roast from refrigerator. Cook in Crockpot on low for 9 hours.
- After 9 hours, remove roast from pot and shred with 2 forks. Return pork to pot and allow to cook 10 more minutes.
- 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.
NUTRITION INFORMATION
CALORIES:
300
FAT:
10
CARBOHYDRATES:
25
SODIUM:
360
FIBER:
3
PROTEIN:
28
CHOLESTEROL:
85
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
