Ingredients

The following ingredients have 30 Servings
  • 3 lb boneless pork shoulder blade roast (lean, all fat removed)
  • 6 cloves garlic (crushed)
  • 2 - 3 tbsp Walkerswood Jerk Seasoning
  • 1/2 tsp coarse salt
  • 1 lime (squeezed)
  • 1/2 cup fresh orange juice
  • 1 haas avocado (diced)
  • 2 large ripe mangos (peeled, seeded and coarsely chopped)
  • 1 1/2 tbsp chopped red onion
  • 1-2 tbsp chopped fresh cilantro
  • 2-3 tbsp fresh lime juice
  • salt and pepper (to taste)

Instruction

  • Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
  • Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves).
  • Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.
  • The next morning, put everything in the crock pot and cook on LOW for 9 hours.
  • After 9 hours, remove pork and shred using two forks.
  • Remove liquid from crock pot and reserve.
  • Add shredded pork back to the slow cooker.
  • Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper.
  • 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. Refrigerate salsa until ready to serve.