Tuesday, March 26, 2013
Crock-Pot Jerk Pulled Pork with Caribbean Salsa
I love my crock-pot, but only when it comes to meats. They cook low and slow and shred perfectly. You then have meat to top over rice, potatoes, quesadillas, nachos, pizza, the possibilities are endless. I love playing around with different flavor profiles to switch it up. This jerk seasoning is so delicious. It is warm from the cinnamon and nutmeg and then spicy. I love it. This was a great dinner, it simmered all day, all I had to do when I got home is make the rice and salsa. You make this the night before and refrigerate all night long, so you really get the meat tender and the great flavors in it.
This dinner was a winner in my house. We both loved it so much. I paired it with my Cilantro-Lime Rice and just substituted white for the brown since that is what I had. The salsa was a real keeper. I will be making this salsa again, even without the pork. It was so easy to put together and the flavors were so good together. The tangy from the mango and the smooth avocado, yum! This was great just served on chips if you have any leftover!
For the Pork:
3 lb. Pork Tenderloin
6 cloves of Garlic, minced
3 tablespoons of Jerk Seasoning
1/2 teaspoon of Sea Salt
Juice of 1 Lime
1/2 cup of Fresh Orange Juice
For the Caribbean Salsa:
1 Avocado, diced
2 Mangos, peeled, seeded, diced
1 1/2 tablespoon of Red Onion, chopped
1 tablespoon of Cilantro, chopped
3 tablespoons of Lime Juice, freshly squeezed
Salt and Pepper, to taste
First, cut a few slits in the pork and stuff half of the crushed garlic in the holes. I usually do the prep of raw meat on a sheet of wax or parchment paper, so I can throw it away afterwards.
Next, get out a large container that can be covered and refrigerated overnight. You can also use your crock-pot for this step.
Now, combine the remaining garlic, jerk seasoning and sea salt. Rub all over the pork. Place the pork in your container. Pour the lime and orange juice over it. Refrigerate for 5 hours or overnight.
Next, place in your crock-pot or turn on your crock-pot. Let this cook on low for 9 hours or high for 5 hours until the meat shreds easily with two forks.
After the time has elapsed, shred the meat. Place the meat back in with the juices and let cook for 15 more minutes.
While the pork is cooking for the last 15 minutes, make the salsa. Combine all of the ingredients and season with salt and pepper, to taste. If not using immediately, refrigerate.
Serve the pork with salsa on top.
The Barbee Housewife