Pulled Pork:
• 3-pound pork shoulder roast, trimmed of all visible fat
• 6 garlic cloves, crushed • 1/4 cup dark brown sugar, packed
• 1 tablespoon ground allspice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon ground cloves
• 3 tablespoons fresh lime juice
• 1/2 cup fresh orange juice
Caribbean Salsa:
• 2 Haas avocados, chopped
• 4 ripe mangos, peeled, cored & chopped
• 3 tablespoons red onion, diced
• 3-4 tablespoons fresh cilantro, chopped
• 2 limes, juice of
• Salt & pepper to taste
Nutrition Information
300 calories, 10 g fat, 85 mg cholesterol, 360 mg sodium, 25 g carbohydrate, 3 g fiber, 28 g protein
1. Using a paring knife, cut several small slits into pork shoulder. Stuff slits with half of the crushed garlic.
2. In a small bowl, combine remaining garlic, brown sugar, allspice, salt, black pepper, red pepper flakes, cinnamon, cumin, & cloves. Rub entire mixture all over roast. Place pork in Crockpot & pour in lime & orange juice. Cover and refrigerate overnight (or at least 5 hours).
3. In the morning, remove roast from refrigerator. Cook in Crockpot on low for 9 hours.
4. After 9 hours, remove roast from pot and shred with 2 forks. Return pork to pot and allow to cook 10 more minutes.
5. Meanwhile, in a medium-sized bowl toss together avocado, mango, red onion, cilantro, lime juice, salt & pepper.
Serve salsa alongside pulled pork, over brown rice or in a salad.