Jerk Pork with Caribbean Salsa

I took this one an extra step (which you don’t have to), but I thought I’d provide the info in case you are feeling like a weekend warrior.

Once the pork is done and you pull it apart into smaller pieces, you can boil the remaining liquid in the dutch oven on the stove until it becomes a syrup (about 20 minutes). I coated the small pieces of pork with the syrup and laid it out on a baking sheet with aluminum foil and put in under the broiler for 10-15 minutes. Made the pork really flavorful and also crispy on the outside.

Ingredients

For the Marinade:

• 3.5-4 lb boneless pork shoulder roast, cut into 2 inch cubes
• 6 cloves garlic, crushed
• 2 - 3 tbsp Jerk Seasoning (you can make your own with common ingredients or buy it)
• 1/2 tsp coarse salt
• 1 lime, squeezed
• 1/2 cup fresh orange juice

For the Caribbean salsa:

• 1.5 avocados, 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

Directions

1.     Combine pork with marinade ingredients in a large zip lock and place in the fridge for 1 hour.  

2.     Pour zip lock contents into a dutch oven and cook covered at 250F for 3 hours**

3.     While the pork is cooking, mix up the mango salsa.

4.     Remove pork from dutch oven and pull apart into smaller pieces (you can just serve now or do the broiling steps I mentioned above)

5.     Serve pork on brown rice or in a tortilla, with the salsa on top.

**This step can be replaced with a Pressure Cooker “Meat/Stew” mode, which defaults to 35 minutes.