Slow Cooked Jerk Pork with Caribbean Salsa Recipe

Slow Cooked Jerk Pork with Caribbean Salsa Recipe

How To Make Slow Cooked Jerk Pork with Caribbean Salsa

Let your slow cooker do the heavy lifting with this jerk pork recipe. Meat is seasoned with jerk seasoning and served with a bright mango and avocado salsa.

Preparation: 10 minutes
Cooking: 9 hours 15 minutes
Marinate Time: 5 hours
Total: 14 hours 25 minutes



  • 3lbboneless pork shoulder blade roast,lean, all fat removed
  • 6clovesgarlic,crushed
  • 3tbspWalkerswood jerk seasoning
  • ½tspcoarse salt
  • 1lime,squeezed
  • ½cupfresh orange juice

For Caribbean salsa:

  • 1haas avocado,diced
  • 2large ripe mangos,peeled, seeded and coarsely chopped
  • tbspred onion,chopped
  • 2tbspfresh cilantro,chopped
  • 3tbspfresh lime juice
  • salt and pepper,to taste


  1. Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.

  2. Combine the remaining garlic, jerk seasoning, and salt, and rub all over pork.

  3. Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate for 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.

  4. The next morning, put everything in the crock pot and cook on Low for 9 hours.

  5. After 9 hours, remove pork and shred using two forks.

  6. Remove liquid from crock pot and reserve.

  7. Add shredded pork back to the slow cooker.

  8. Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper.

  9. Let it cook for an additional 15 minutes.

Caribbean Salsa:

  1. Combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.


  • Calories: 307.55kcal
  • Fat: 14.25g
  • Saturated Fat: 4.99g
  • Trans Fat: 0.44g
  • Monounsaturated Fat: 7.48g
  • Polyunsaturated Fat: 1.44g
  • Carbohydrates: 18.81g
  • Fiber: 3.34g
  • Sugar: 12.95g
  • Protein: 28.90g
  • Cholesterol: 92.53mg
  • Sodium: 626.77mg
  • Calcium: 52.98mg
  • Potassium: 763.17mg
  • Iron: 4.30mg
  • Vitamin A: 54.95µg
  • Vitamin C: 43.01mg
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