Tuesday, March 5, 2013

Slow Cooked Jerk Pork with Mango Blueberry Salsa

Click here to print the recipe

Flavor fiesta in the mouth!
Fresh ingredients, simple preparation, and maximum flavors. Do I need to say more?
For lower carb option, serve with cooked hull-less barley instead of rice.
Leftover pork can also be made into pulled pork sliders, if you choose to.

Ingredients for Jerk Pork:
  • 1 boneless pork loin (about 5-6 pounds)
  • 5 green onions, roughly chopped
  • 1 tablespoon fresh thyme, roughly chopped
  • 1 tablespoon brown sugar
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 scotch bonnet peppers
  • 2 tablespoons vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup vinegar
  • 1 onion, roughly chopped
  • 1/2 cup orange juice
  • 5 cloves garlic
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • Cut the pork into 3 equal sections. Place inside a slow cooker.
  • Put the rest of the ingredients in a food processor and pulse until it forms a marinating sauce. Pour the sauce over the pork. Secure the lid on the slow cooker, cook on high heat setting for about 4-5 hours (8-10 hours on low heat setting), or until the pork is tender. Remove the pork from slow cooker, use 2 forks to pull pork into shreds. Return shredded pork into the slow cooker and mix with the juice.
  • Serve with rice and mango blueberry salsa.

Ingredients for Mango Blueberry Salsa:
  • 2 ripe mangoes, diced
  • 1/2 cup fresh blueberries
  • 1/2 red bell pepper, diced
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 JalapeƱo pepper, seeded and minced
  • 3 tablespoons lemon juice
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste

In a large glass bowl, mix all of the ingredients until well blended. Store in the refrigerator before serving.

The recipe for Jerk Pork was adapted from Caribbean Pot Website