Slow-Cooker Jerk Pulled Pork
Yields: 6 Servings
For the Marinade
- jalapeno pepper, stem removed and roughly chopped
- 1 serrano pepper, stem removed and roughly chopped (see note below)
- 3 scallions, roughly chopped
- 3 tsp. thyme
- 1 Tbls. minced garlic
- 1 tablespoon fresh ginger (or 2 teaspoons ground ginger)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon ground allspice
- 1 teaspoon nutmeg
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1/2 cup orange juice, preferably fresh
- 1/4 cup lime juice
- 2 tablespoons olive oil
For the Pork
- 5 lb. boneless Boston Butt, trimmed of excess fat
- 1 large onion, sliced into thin slices or julienne
For the Marinade
- Combine all ingredients in a food processor and pulse until ingredients are well blended and marinade forms. It won’t look pretty but I promise it tastes amazing.
For the Pork
- Add the pork to a heavy zip lock bag and pour in the marinade. Refrigerate for a minimum of three hours to overnight. Remove from fridge one hour before cooking.
- Transfer pork to slow cooker with all of the marinade. Add the onion slices. Cover and cook on low for 6-8 hours or until fork tender.
- Pull pork with a fork and enjoy as is, or serve in between Kings Hawaiian rolls with pineapple salsa or coleslaw.