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
- 3 garlic cloves crushed
- 3 Tablespoons Caribbean Jerk Seasoning
- ½ teaspoon salt
- 3 pound pork loin roast
- 1 lime juice is squeezed
- ½ cup orange juice
- 3 Roma tomatoes diced
- ½ cup fresh pineapple chopped
- ½ cup chopped red onion
- ½ jalapeno pepper seeded and finally chopped
- 2 Tablespoons fresh cilantro chopped
- 1 Tablespoon lime juice
- ½ teaspoon Caribbean jerk seasoning
- ¼ teaspoon salt
- 4 cups cooked rice optional
- In a small bowl, mix together crushed garlic, Caribbean Jerk seasoning, and salt. Rub mixture evenly on all sides of the roast.
- 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.
- Place the roast in the fridge for 5-8 hours (or overnight), turning occasionally so that the roast is evenly marinated.
- 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.
- Remove the roast and gently shred with two forks (the roast should easily fall apart).
- 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.
- Let pork cook for an additional 15-20 minutes on low heat.
- Mix together all salsa ingredients in a medium bowl. Cover and refrigerate at least 20-30 minutes to let flavors blend together.
- Serve pork topped with salsa.
- Serve over rice (optional).
Great served with rice or quinoa
- small bowl
- Ziploc Bag
- Slow Cooker
- Non-stick Cooking Spray
- Medium Mixing Bowl
Recipe adapted from SkinnyTaste
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