I’ve got a new recipe to feed a crowd! This is always so exciting for me. I like having a handful of great back-pocket recipes that I can turn to when I need to feed bunches of people. This recipe uses the simple to prepare pork shoulder and steps it up a notch with a homemade jerk seasoning. I went easy on the spiciness because I have lots of littles at my dinner table, but you could double the red pepper flakes if you want it with some more kick. The salsa will take a few minutes to cut and chop, but if you have lots of people showing up at your house they can help chop the cilantro, mango and onion. I used a seven pound pork roast and it fed 10 people with some leftovers.
For the pork roast:
Six pounds pork shoulder roast
8 cloves of garlic
6 tablespoons of jerk seasoning (recipe below)
2 limes, juiced
1 cup orange juice
For the jerk seasoning:
2 tablespoons all spice
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons red pepper flakes
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1 tablespoon salt
1 1/2 teaspoons freshly ground pepper
For the mango salsa:
2 haas avocados, chopped
3 large mangos, chopped
1 bunch of cilantro, chopped
1/2 cup red onion, diced
1/4 cup lime juice
salt and pepper to taste
My crock-pot has a removable pot, so I was able to spray the pot with non-stick spray and use it to marinate the pork. Then, the next day I could just pot the stoneware pot back into the crock-pot and cook it without having to mess another dish. If you can’t remove the inner-pot, or if it is too big to fit in your fridge, just marinade in a large plastic bag or large bowl.
To prepare the roast to marinate: Make a bunch of 1/2 inch slits into the pork roast with a small knife. Rub the minced garlic into these slits. Then massage the jerk seasoning into the meat. Place the meat into the dish you want to keep it in overnight. Pour the orange juice and lime juice over the pork. Refrigerate overnight. Try to turn once during the marinating time.
The next day: Remove the dish from your fridge and pour the contents into your crock pot. Cook on low for 8-10 hours or until the meat falls apart when you start to shred it. If the meat isn’t falling apart, it needs to cook longer. Once the pork is done, shred it with forks and return it to the juice in the pot and let it stay warm on the low setting.
Make the salsa: In a medium bowl combine the avocados, mangos, cilantro, red onion and lime juice. Salt and pepper to taste.
Serve the meat on a bed of rice with the fruit salsa on top. We liked a bit of Siracha to turn up the heat for the grown-ups.
- For the pork roast:
- Six pounds pork shoulder roast
- 8 cloves of garlic
- 6 tablespoons of jerk seasoning (recipe below)
- 2 limes, juiced
- 1 cup orange juice
- For the jerk seasoning:
- 2 tablespoons all spice
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons red pepper flakes
- ½ teaspoon ground cloves
- ½ teaspoon ground cumin
- 1 tablespoon salt
- 1½ teaspoons freshly ground pepper
- For the mango salsa:
- 2 haas avocados, chopped
- 3 large mangos, chopped
- 1 bunch of cilantro, chopped
- ½ cup red onion, diced
- ¼ cup lime juice
- salt and pepper to taste
- My crock-pot has a removable pot, so I was able to spray the pot with non-stick spray and use it to marinade the pork. Then, the next day I could just pot the stoneware pot back into the crock-pot and cook it without having to mess another dish. If you can't remove the inner-pot, or if it is too big to fit in your fridge, just marinade in a large plastic bag or large bowl.
- To prepare the roast to marinade: Make a bunch of ½ inch slits into the pork roast with a small knife. Rub the minced garlic into these slits. Then massage the jerk seasoning into the meat. Place the meat into the dish you want to keep it in overnight. Pour the orange juice and lime juice over the pork. Refrigerate overnight. Try to turn once during the marinading time.
- The next day: Remove the dish from your fridge and pour the contents into your crock pot. Cook on low for 8-10 hours or until the meat falls apart when you start to shred it. If the meat isn't falling apart, it needs to cook longer. Once the pork is done, shred it with forks and return it to the juice in the pot and let it stay warm on the low setting.
- Make the salsa: In a medium bowl combine the avocados, mangos, cilantro, red onion and lime juice. Salt and pepper to tate.
- Serve the meat on a bed of rice with the fruit salsa on top. We liked a bit of Siracha to turn up the heat for the grown-ups.
Recipe inspired by Skinny Taste.
Jerk seasoning from Food Network.
This recipe is linked to Gluten-Free Wednesdays