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5

Slow Cooker Island Jerk Pork + Slow Cooker Giveaway

This recipe was created by Jill Holland, Sous Chef of Catering for Good and Chef Instructor of Second Harvest Food Bank of Central Florida for Where Slow Food and Whole Food Meet. It's reprinted with permission.
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 -10

Ingredients

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons grated fresh ginger
  • 11/2 teaspoons ground cloves
  • 11/2 teaspoons ground allspice
  • 11/2 teaspoons thyme
  • 11/2 teaspoons dry mustard
  • 11/2 teaspoons coarse salt
  • 1 teaspoon sweet or hot paprika
  • ½ teaspoon cumin
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 3 pound boneless pork butt
  • 1 cup apple cider or apple juice
  • 1 bay leaf

Instructions

  • In a small bowl combine onion powder, garlic powder, ginger, cloves, allspice, thyme, dry mustard, salt, paprika, cumin, sugar, black pepper and cayenne. Use fingers to rub spices together to ensure that ginger is dispersed throughout. Rub spice mixture all over pork.
  • Put the pork in the slow cooker fat side up. Pour apple cider over pork and add bay leaf. Cook on low for 8 hours.
  • Remove pork from slow cooker. Use two forks to shred meat. Skim fat off liquid in slow cooker. Drizzle a few tablespoons of the remaining liquid over the meat and mix to combine.