SLOW COOKER JERK CHICKEN WITH JERK SEASONING RECIPES
SLOW COOKER JERK PORK WITH CARIBBEAN SALSA - SKINNYTASTE
Slow Cooked Jerk Pork with Caribbean Salsa is a delicious pork roast, marinated overnight with fresh citrus juice, garlic, and jerk seasoning. Topped with a bright Caribbean salsa of fresh mangoes, avocado and cilantro.
Provided by Gina
Categories Dinner
Total Time 550 minutes
Prep Time 10 minutes
Cook Time 540 minutes
Yield 10
Number Of Ingredients 12
Steps:
- 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, rub all over pork (you may want to wear gloves).
- Place in a 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 of pork.
- The next morning, put everything in the crock pot and cook on LOW for 9 hours.
- After 9 hours, remove pork and shred using two forks.
- Remove liquid from crock pot and reserve.
- Add shredded pork back to the slow cooker.
- Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper.
- Let it cook an additional 15 minutes.
- Meanwhile make the Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.
Nutrition Facts : ServingSize 3 oz pork, 1/3 cup salsa, Calories 265 kcal, CarbohydrateContent 11.5 g, ProteinContent 21.4 g, FatContent 15 g, SaturatedFatContent 5 g, CholesterolContent 72.3 mg, SodiumContent 468.4 mg, FiberContent 2 g, SugarContent 7.5 g
JAMAICAN JERK CHICKEN AND SEASONING RECIPE - FOOD.COM
I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.
Total Time 2 hours 30 minutes
Prep Time 1 hours 15 minutes
Cook Time 1 hours 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
- Whisk together lime juice and olive oil.
- Rub chicken well with lime/oil mix. Do not marinate.
- Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
- Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
- Prepare grill for direct/indirect grilling.
- Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
- Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
- One quick dance across the direct heat before serving will help crisp it a bit.
- Serve with plenty of napkins.
Nutrition Facts : Calories 949.1, FatContent 65.5, SaturatedFatContent 16.9, CholesterolContent 255.2, SodiumContent 2859.9, CarbohydrateContent 24.7, FiberContent 2.9, SugarContent 17.2, ProteinContent 64.2
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