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Slow Cooked Jerk Pork with Caribbean Salsa
Ingredients
  • 3 lb boneless pork shoulder blade roast, lean, all fat removed
  • 6 cloves garlic, crushed
  • 2 to 3 tbsp Walkerswood Jerk Seasoning, I used mild
  • ½ tsp coarse salt
  • 1 lime, squeezed
  • ½ cup fresh orange juice
  • subheading: For the Caribbean salsa:
  • 1 haas avocado, diced
  • 2 large ripe mangos, peeled, seeded and coarsely chopped
  • 1 ½ tbsp chopped red onion
  • 1 to 2 tbsp chopped fresh cilantro
  • 2 to 3 tbsp fresh lime juice
  • salt and pepper, to taste
Steps
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