Looking for an easy, healthy AND delicious meal? Look no further. And no, it’s not too good to be true. This meal is the perfect combination of the holy trinity of meal goals. I’ll be honest, the majority of my food posts on here will be thanks to Graham’s amazing cooking skills. But my high standards on simplicity and tastiness are the deciding factors on what meals make it as a blog post. And let me tell you, my expectations are high. One of our absolute favorites is a Slow Cooker Jerk Pork that is extremely versatile and easy to make.
In my opinion, this Slow Cooker Jerk Pork with Mango Avocado Salsa is absolutely perfect. Honestly, any recipe that utilizes a slow cooker has immense potential to be a winner in my books. Stick it in and forget about it, finish up just before you’re ready to eat and boom, you’ve got an amazingly delicious meal with barely any effort involved.
We found this recipe, surprise, surprise… on Pinterest. Thanks to one of my favorite recipe blogs, Skinny Taste. I love that this recipe includes elements that can be transformed into such different meals. Whether you serve the jerk pork over rice with the salsa as intended, or on tacos with some extra cilantro on top, or just the jerk pork by itself; no matter what you’ll know that you’re enjoying a healthy meal.
2.5-3.5 lbs pork shoulder roast, trim excess fat
10-12 garlic cloves
4 tbsp Walkerswood Jerk Seasoning (mild)
1 tsp coarse salt
1 lime, squeezed
½ cup orange juice
For Mango Avocado Salsa:
1 avocado ripened, sliced into cubes
2 mangos, sliced into cubes
3-4 tbsp red onion
2 tbsp chopped fresh cilantro
1 lime, squeezed
salt and pepper to taste
Cut slits into the pork. Cut garlic cloves into thirds. Stuff garlic cloves into slits of pork. Rub jerk seasoning and salt onto pork. Place in crock pot or large container. Combine lime and orange juice and pour over the pork. Cover and refrigerate, letting the pork marinade for 8-10 hours or overnight. Turn the pork occasionally so that the marinade covers all of the pork.
In the morning, place everything in the crock pot and cook on low for 10 hours. After 8-9 hours, remove bone and shred until fork tender. Leave meat and juice in the slow cooker for 1-2 hours.
Make the salsa and rice/tortillas while waiting for jerk pork to finish. For the salsa, combine all ingredients in a bowl and add salt and pepper to taste. Refrigerate salsa until pork is ready to serve.
Want to try it out? Let me know what you think!