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Slow Cooker Caribbean Pork Pot Roast
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- #102806

over 5 hrs
ingredients
4 pounds boneless pork shoulder roast
2 teaspoons salt-free Jamaican jerk seasoning
1/2 teaspoon salt
2 tablespoons cooking oil
1 can (20 ounce size) pineapple tidbits (juice pack)
2 cans (4 ounce size) diced green chile peppers, undrained
2 tablespoons quick-cooking tapioca
1 tablespoon packed brown sugar
6 cups hot cooked rice
directions
Trim fat from meat. Sprinkle Jamaican jerk seasoning and 1/2 teaspoon salt evenly over all sides of the meat; rub in with your fingers. In a large skillet, heat oil over medium heat. Brown meat on all sides in hot oil. Drain off fat.
Place meat in a 4- to 5-quart slow cooker. Drain pineapple, reserving 1/2 cup juice. In a medium bowl, combine pineapple, the reserved juice, the undrained chile peppers, tapioca, and brown sugar. Pour over meat in cooker.
Cook; cover on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Transfer meat to serving platter. Skim fat from pineapple mixture; serve with meat over rice.
added by
ChefJerrold
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
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