Man, I think this has been the tastiest thing I’ve ever made in the Slow Cooker for a long time! I got to use my jerk spice seasoning that I got when the husband and I went to Jamaica. The jerk seasoning I got, wasn’t too hot though, I would have liked it on that side a little bit more. I tried it before serving the pork, and decided to throw in an extra tablespoon of the jerk seasoning. If you’ve never had jerk seasoning before it’s a mixture of allspice, cinnamon, cloves, cumin, brown sugar, and red pepper flakes. I’d like to try a wet jerk marinade in the slow cooker one time. That uses habenero peppers and would be a lot more spicier! Jerk is kind of a funny name for a spice mixture, isn’t it?
I can never find decent ripe mangoes where I live, so I used a pineapple instead. I think the Caribbean salsa was the best part. Instead of rice, I served this over orzo pasta. I would definitely make this again.
Recipe and Nutrition Info from Skinnytaste.com
Calories: 265, Fat: 15g, Protein: 21.4g, Carbs: 11.5g, Fiber 2g
Points Plus: 7Print
- 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
For the Caribbean salsa:
- 1 haas avocado, diced
- 2 large ripe mangos, peeled, seeded and coarsely chopped
- 1 1/2 tbsp chopped red onion
- 1–2 tbsp chopped fresh cilantro
- 2–3 tbsp fresh lime juice
- salt and pepper, to taste
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.
Smart Points: 5 (3 oz pork,1/2 cup salsa)