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!!
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
- 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
- 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
- Remove pork and shred in a stand mixer or with two forks.
- 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.
- 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.
- To assemble, warm tortillas and top with a few spoonfuls of rice, the pork mixture, and salsa. ENJOY!!