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Taco Tuesday: Shredded Jerk Pork Tacos with Caribbean Salsa

June 4, 2013 by Jaida Leave a Comment

All I can think to say is, omg omg omg these TACOS! This is another one of the recipes that I made early on in J and I’s relationship that didn’t get photographed, so I had to make them again. The crockpot has become my friend lately, especially now having access to one with temperature settings!! This is definitely a great crockpot recipe!!

Shredded Jerk Pork Tacos with Caribbean Salsa
The jerk seasoning is great on the pork and the Caribbean salsa is the perfect creamy, citrus-y topping. Keep in mind that this does make a lot, so make sure you either have a crowd to feed or freeze the leftovers…you don’t want to waste any of it!!
Shredded Jerk Pork Tacos with Caribbean Salsa
As seen on Skinny Taste
Ingredients
  • 3 lb boneless pork shoulder blade roast, lean, all fat removed
  • 6 cloves garlic, crushed
  • 2 – 3 Tbsp Jerk Seasoning (I used mild)
  • 1/2 tsp coarse salt
  • 1 lime, squeezed
  • 1/2 cup fresh orange juice
  • 2 cups brown rice
  • 2 cups chicken (or vegetable) broth
  • Wheat tortillas
For the Caribbean salsa
  • 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

Preparation

  1. 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.
  2. The next morning, put everything in the crock pot and cook on low for 9 hours
  3. Remove pork and shred in a stand mixer or with two forks.
  4. Remove liquid from crock pot and reserve. Add shredded pork back to the crock pot, and about 1 cup of the reserved liquid, season with salt and pepper to taste. Allow to cook for about 15 more minutes.
  5. Meanwhile, cook the brown rice in the chicken broth according to the package instructions and make the Caribbean salsa by combining all the ingredients in a bowl. Season to taste with salt and pepper and refrigerate salsa until ready to serve.
  6. To assemble, warm tortillas and top with a few spoonfuls of rice, the pork mixture, and salsa. ENJOY!!

Filed Under: Main Dish, Pork, Slow Cooker, Tacos Tagged With: Avocado, Caribbean, Mango, Pulled Pork, Salsa, Slow Cooker, Taco Tuesday, Tacos

Previous Post: « May 2013 Re-Make Recap
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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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