Hands-on Time15 MinsTotal Time8 Hours 25 Mins
Yield: Serves 8 (serving size: 3/4 cup pork, 2 tablespoons salsa)
The name of this recipe says it all: It’s an easy, mostly hands-off jerk pork dish that comes together in a snap. The cayenne provides a little heat, but mostly the pork gets its flavor from the cinnamon and allspice. The bright salsa-pineapple topping cools the dish off and gives it a pretty, dinner-party–worthy appearance. Serve the meat alone, or pile it on buns for sandwiches or shredded atop nachos. Garnish with fresh thyme sprigs, if desired.
In cooking context, the term “jerk” refers to a blend of spices, predominately allspice, that’s used to marinate meat before it’s cooked. Here, the allspice—which tastes like cinnamon, cloves, and nutmeg—strongly flavors the pork to give it the classic jerk flavor before the pork is braised in the slow cooker.
Ingredients
- 1 tablespoon dark brown sugar
- 2 teaspoons chopped fresh thyme
- 1 3/4 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 3 pounds lean bone-in pork shoulder roast (Boston butt), trimmed
- 2 tablespoons canola oil
- 2 cups chopped yellow onion (from 1 onion)
- 1/2 cup fresh orange juice (from 2 oranges)
- 3/4 cup fresh salsa or pico de gallo
- 1/3 cup finely chopped fresh pineapple
Nutritional Information
- Calories 236
- Fat 11g
- Satfat 3g
- Unsatfat 7g
- Protein 21g
- Carbohydrate 11g
- Fiber 1g
- Sugars 6g
- Added sugars 2g
- Sodium 559mg
- Calcium 4% DV
- Potassium 14% DV
- Calories 236
- Fat 11g
- Satfat 3g
- Unsatfat 7g
- Protein 21g
- Carbohydrate 11g
- Fiber 1g
- Sugars 6g
- Added sugars 2g
- Sodium 559mg
- Calcium 4% DV
- Potassium 14% DV
How to Make It
Step 1
Stir together the brown sugar, thyme, salt, garlic powder, onion powder, cayenne, allspice, and cinnamon in a small bowl. Rub the pork with the oil, and rub the spice mixture all over the pork. Place the pork in a 5- to 6-quart slow cooker. Add the onion and orange juice to the slow cooker. Cover and cook on LOW until the pork is tender, about 8 hours. Transfer the pork to a platter, reserving the cooking liquid in the slow cooker. Let the pork rest 10 minutes. Skim the fat from the reserved cooking liquid. Break the pork into large pieces, and toss with the reserved cooking liquid.
Step 2
Stir together the salsa and pineapple in a small bowl; serve over the pork.
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