Crock Pot Caribbean Pork Pot Roast Recipe

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.

nutrition data

678 calories, 35 grams fat, 56 grams carbohydrates, 34 grams protein per serving.

reviews & comments

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