Jerk Pork With Caribbean Salsa

2-3 lb boneless pork roast
6 cloves garlic, crushed
2-3 T. Jerk seasoning
1/2 tsp. coarse salt
1 Lime, squeezed
1/2 c. fresh orange juice

Caribbean Salsa:
1 avocado, diced
2 large ripe mangos, diced
1 1/2 T. red onion, minced
1-2 T. cilantro, chopped
2-3 T. lime juice
Salt & pepper to taste

Cooked rice

Using a sharp knife cut slits into the portk and stuff holes with half of the crushed garlic. (I placed small whole piece of garlic into the slits).  Combine the remaining garlic, jerk seasoning, and salt together.  Rub all over pork.  Place in container, pour lime and orange juice over the pork; cover and refrigerate overnight, turning occasionally.

The next morning, put pork with marinate in crock pot and cook on LOW for 8-9 hours.

Shred pork to eat.

Salsa: Combine all ingredients in a bowl, season with salt and pepper.  Refrigerate until ready to serve.


(Zach and I both loved this recipe!  However, we both want to find some kind of dipping sauce for it.  If you find something PLEASE let me know!)