Sunday, 18 October 2015

Slow Cooker Jerk Pulled Pork with Caribbean Salsa

I can’t remember at all what first prompted me to make this: I suppose I could say that it was while searching for new recipes to try out in the slow cooker but really it would be guesswork. What the hell, we’ll go with that.

There are, if you care to shop for it, many different kinds of jerk seasoning. I’ve used Dunn’s River here but Walkerswood is another well known brand. I will say that the Dunn’s River is pretty damn hot & spicy so if you want less of that do try and find a mild type.

The smell of the pork cooking during the day will honestly be enough to drive you almost to distraction and it will be so, so, difficult not to scoff the lot while shredding it. In short this was unbelievably delicious and I can definitely see myself cooking it again and again.

Slow Cooker Jerk Pulled Pork with Caribbean Salsa
serves 3-4

For the pork
500-600g boneless pork shoulder, fat removed
2 cloves garlic, crushed
1 tbsp jerk seasoning
pinch of coarse sea salt
juice of ½ lime
¼ cup orange juice
For the Caribbean salsa
½ haas avocado, diced
1 large ripe mango, peeled, seeded and coarsely chopped
1 tbsp finely chopped red onion
1 tbsp coriander, chopped
1-2 tbsp fresh lime juice
sea salt and pepper, to taste

Using a sharp knife stab slits into the pork and then stuff these holes with half of the crushed garlic. Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (it is probably a good idea at this point to wear a pair of marigolds or washed latex gloves).

Place the pork swathed in its marinade in a plastic container, pour over the lime and orange juices and then cover and refrigerate for at least 5 hours or overnight. Turn the pork occasionally in the marinade.

Once the pork has marinated tip it all into the slow cooker and cook on low for 9 hours.

After 9 hours, remove the pork and shred using two forks.

Add the shredded pork back to the slow cooker and taste carefully for seasoning (although I’d be very surprised if it needed it). Let it cook an additional 15 minutes.

Meanwhile make the Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper then refrigerate.

Serve the salsa alongside the pork and some plain rice with a little chopped coriander sprinkled over.

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