Friday, October 10, 2014

Slow Cooked Jerk Pork with Carribean Salsa from Skinnytaste

Marinated Pork cooks all day until it's falling-apart tender and then it's served over rice with a salsa of fresh mango, avocado, and cilantro.

Slow Cooked Jerk Pork with Carribean Salsa from Skinnytaste featured on SlowCookerFromScratch.com
(Photos from Skinnytaste.)

(For Friday Favorites we spotlight past recipes that you may have missed, and this Slow Cooker Jerk Pork with Carribean Salsa from Skinnytaste sounds like a delicious family-friendly slow cooker meal.)

There's a lot to love about this recipe for Slow Cooked Jerk Pork with Carribean Salsa from Skinnytaste, and for some of you who need things that can cook all day while you're at work the 9-hour cooking time on low might be enough to get you to try the recipe.  But even without that nice bonus, I love the sound of this pork that's marinated overnight in citrus, garlic, and jerk seasoning, cooked all day until it's falling-apart tender, and then served over rice with a fresh-sounding Carribean salsa.  Gina recommends a jerk rub that she likes, but if you don't want to buy a special ingredient for one dish, Google a recipe and make your own.

Ingredients for this CrockPot Recipe:
  • Boneless pork shoulder blade roast
  • garlic
  • Jerk seasoning
  • salt
  • lime
  • orange juice
  • For the Carribean Salsa: Avocado, mangos, red onion, cilantro, lime juice, salt and pepper.

Get complete instructions for Slow Cooked Jerk Pork with Carribean Salsa from Skinnytaste. 

More Slow Cooker Recipes from Skinnnytaste:
Carne Guisado (Latin Beef Stew) from Skinnytaste
Chicken Enchilada Soup from Skinnytaste
Turkey White Bean Pumpkin Chili from Skinnytaste

More Ideas with Pork in the Slow Cooker:
Apricot Ribs from Kayotic Kitchen
Barbecue Country-Style Ribs from Shocking Delicious
Garlic Pork Roast by From Scratch to Plate
Mexican Pulled Pork from Simply Recipes
Pork Posole Stew from Foodie Crush 

2 comments:

  1. I'm not a pork eater, but this surely does look delicious.

    ReplyDelete
  2. Lydia, I bet this would be delicious with chicken as well!

    ReplyDelete

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