Slow Cooker Caribbean Jerk Pork and Salsa

Sometimes I feel like slow cooker pork recipes all start to taste the same, so I decided to shake it up by adding a little bit of Caribbean flavor to this recipe!

The key to this recipe is using a good Caribbean Jerk seasoning – this is the one that I used and I loved all the flavor that it added.

After the pork slow cooked all day, I topped it off with a fresh salsa. I love salsas that combine sweet and savory flavors and this salsa complimented the pork perfectly!!

You could serve this over cooked rice or quinoa – either is delicious!

If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners, 2 side dishes, and 1 dessert each week!

Slow Cooker Caribbean Jerk Pork and Salsa Recipe

The key to this recipe is using a good Caribbean Jerk seasoning – this is the one that I used and I loved all the flavor that it added.

ServingServing: 8 servings

Prep Time 5 hours hours 45 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 14 hours hours 15 minutes minutes

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Ingredients

Pork

• ▢ 3 garlic cloves, crushed
• ▢ 3 Tablespoon Caribbean Jerk Seasoning
• ▢ ½ teaspoon salt
• ▢ 3 pound pork loin roast
• ▢ 1 lime, juice is squeezed
• ▢ ½ cup orange juice

Salsa

• ▢ 3 Roma tomatoes, diced
• ▢ ½ cup fresh pineapple , chopped
• ▢ ½ cup chopped red onion
• ▢ ½ jalapeno pepper, seeded and finally chopped
• ▢ 2 Tablespoon fresh cilantro, chopped
• ▢ 1 Tablespoon lime juice
• ▢ ½ teaspoon Caribbean jerk seasoning
• ▢ ¼ teaspoon salt
• ▢ 4 cups cooked rice, optional

Equipment

• Mixing Bowl (Small)
• Ziploc Bag (Gallon)
• Slow Cooker
• Non-stick Cooking Spray
• Mixing Bowl (Medium)

Instructions

1. In a small bowl, mix together crushed garlic, Caribbean Jerk seasoning, and salt. Rub mixture evenly on all sides of the roast.
2. In a resealable gallon-sized bag, pour in the juice of one lime and orange juice. Mix together, then add the roast to the bag and seal tightly.
3. Place the roast in the fridge for 5-8 hours (or overnight), turning occasionally so that the roast is evenly marinated.
4. Spray slow cooker with non-stick cooking spray and pour all the contents from the bag into the slow cooker. Cook on low heat for 8-9 hours.
5. Remove the roast and gently shred with two forks (the roast should easily fall apart).
6. Remove liquid from slow cooker and set aside. Place the shredded pork back into the slow cooker and add 1 cup of the liquid back into the slow cooker; mix with the pork.
7. Let pork cook for an additional 15-20 minutes on low heat.
8. Mix together all salsa ingredients in a medium bowl. Cover and refrigerate at least 20-30 minutes to let flavors blend together.
9. Serve pork topped with salsa.
10. Serve over rice (optional).

Notes

• Great served with rice or quinoa
   

Nutrition

Calories: 361 kcal · Carbohydrates: 30 g · Protein: 41 g · Fat: 8 g · Saturated Fat: 2 g · Cholesterol: 107 mg · Sodium: 356 mg · Potassium: 855 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 1179 IU · Vitamin C: 21 mg · Calcium: 40 mg · Iron: 2 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Main Course

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Recipe adapted from SkinnyTaste