Crockpot Jerk Pork Tacos with Avocado & Mango Salsa
Yields 6 Servings
Ingredients
Jerk Rub:
- 1 Tbsp dried onion flakes
- ½ Tbsp garlic powder
- 2 tsp dried thyme
- 1 ½ tsp kosher salt
- 1 tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ½ Tbsp granulated sugar
- 1 tsp black pepper
- ½ tsp cayenne pepper
Pork and Marinade:
- 3 lbs pork roast
- 6 cloves garlic, minced
- Jerk Rub, (from recipe above)
- 1 fresh lime, squeezed (3-4 Tbsp)
- ½ cup orange juice
Avocado and Mango Salsa:
- 1 large avocado
- 2 large mangoes, (or about 2 cups frozen chunks, thawed)
- 3 Tbsp finely diced red onion
- 2 Tbsp fresh cilantro, chopped
- 1 fresh lime, squeezed (3-4 Tbsp)
- Salt & Pepper
Instructions
- Combine all the ingredients in a bowl for the jerk rub & stir together. Makes approximately 4 Tablespoons.
- Place pork roast into a crock pot. Using a knife, score the pork roast & rub the minced garlic into the slits. Sprinkle 3 Tablespoons of the jerk rub (saving 1 Tbsp for later) over the pork roast. Pour the lime & orange juices over the top. Let the pork marinate, covered in the fridge for 4 hours, spooning marinade over the top occasionally.
- Once the pork has been marinaded, cook it in the crock pot on low for 8-9 hours, or until shreddable. Once meat is tender, remove from crock pot & shred. Strain the juices from the meat & SAVE. Put shredded meat & strained juices back into the crock pot. Add remaining 1 Tbsp jerk seasoning to the mixture, stir & let the pork heat up for another 15-30 minutes on low.
- Meanwhile, dice the avocado & mangoes & put them in a medium sized bowl. Add the finely diced red onion, chopped cilantro, and fresh lime juice & season to taste with salt & pepper.
- When ready to serve, place meat mixture onto soft flour tortillas & top with salsa. Enjoy!