Slow Cooked Jerk Pork with Mango Blueberry Salsa

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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

Directions:

• 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 Jalapeño pepper, seeded and minced
• 3 tablespoons lemon juice
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Directions:

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