Slow Cooked Jerk Pork with Caribbean Salsa

Recipe from Skinny-taste

3 lb. boneless pork shoulder blade roast, lean all fat removed
6 cloves garlic, crushed
2-3 TBS. Walkerswood Jerk Seasoning (I just bought jerk seasoning at Walmart)
1/2 tsp. coarse salt
1 lime, squeezed
1/2 cup orange juice


Caribbean Salsa
1 avocado, diced
1-2 ripe mangos, peeled, seeded and coarsely chopped
1 1/2 tsp. chopped red onion
1-2 TBS. chopped fresh cilantro
2-3 TBS. fresh lime juice
salt and pepper, to taste

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 large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all the pork.

The next morning, put everything in the crockpot and cook on low for 9 hours.
After 9 hours, remove pork and shred using two forks.

Remove the liquid from the crockpot and reserve.  Add shredded pork back to the slow cooker.  Add about 1 cup of the liquid back into the crockpot and taste for salt and pepper.  Let it cook for an additional 15 minutes.

Meanwhile make the salsa.  Combine all the ingredients in a bowl, season to taste with salt and pepper, refrigerate salsa until ready to serve.

Serve over brown rice.