Ingredients
3lbboneless pork shoulder blade roast,lean, all fat removed
6clovesgarlic,crushed
3tbspWalkerswood jerk seasoning
½tspcoarse salt
1lime,squeezed
½cupfresh orange juice
1haas avocado,diced
2large ripe mangos,peeled, seeded and coarsely chopped
1½tbspred onion,chopped
2tbspfresh cilantro,chopped
3tbspfresh lime juice
salt and pepper,to taste
Preparation
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, and rub all over pork.
Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate for 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.
After 9 hours, remove pork and shred using two forks.
Remove liquid from crock pot and reserve.
Add shredded pork back to the slow cooker.
Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper.
Let it cook for an additional 15 minutes.
Combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.
