Slow Cooker Jamaican Pork Roast Food

SLOW COOKER PORK ROAST

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

SLOW-COOKER JAMAICAN PORK ROAST

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt.
• Place pork in 4- to 5-quart slow cooker. Mix remaining ingredients except thyme in medium bowl; spread mixture over pork.
• Cover and cook on Low heat setting 7 to 8 hours. Sprinkle thyme over pork.

SLOW COOKER JAMAICAN JERK PORK

Steps:

• In a bowl, combine the jerk seasoning, brown sugar, garlic and salt. Rub seasoning mixture all over pork roast. If doing this step the night before, place the pork in a rimmed baking dish or rimmed sheet pan, cover and refrigerate.
• Spread the sliced onions in the bottom of a 4 1/2-6 quart slow cooker. Place pork roast on top of the onions.
• Pour 1/2 cup pineapple juice and the chicken broth around the roast. Cover slow cooker with a lid and cook on low for 8 hours.
• Carefully remove 1 1/2 cups of cooking liquid and discard. Using two forks, shred pork in the slow cooker. Add the remaining 1/4 cup pineapple juice and the apple cider vinegar. Cover and cook on low for at least 30 more minutes. Season with salt and serve.

SLOW COOKED PORK

Steps:

• Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.
• Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.

SLOW-COOKED CARIBBEAN POT ROAST

Steps:

• Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker., In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef., Cover and cook on low until beef and vegetables are tender, 6-8 hours.

SLOW COOKER MOJO PORK

Steps:

• Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
• Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
• Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.

JAMAICAN JERK PORK LOIN

Steps:

• Marinade:.
• Put all marinade ingredients into a food processor and process until thoroughly chopped but not to the point that it turns into a paste or too liquid.
• Put marinade into a large sealable plastic bag (like a Ziploc bag).
• Meat Preparation:.
• Lightly score the fat layer of the pork loin.
• Place meat in bag with marinade.
• Marinate up to 8 hours in the refrigerator, turning occasionally.
• Heat oven to 375°F.
• Remove pork from marinade.
• Wipe most of marinade off of pork leaving some on fat layer to brown.
• Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°F).
• If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
• Allow to rest at least 15 minutes before slicing.

JAMAICAN PORK TENDERLOIN

Steps:

• In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

EASY JAMAICAN POT ROAST

Steps:

• Put oil into dutch oven or cast iron pot and heat on high until hot and smoking.
• Add roast beef and sear on all sides, till well browned.
• Lower heat and season roast with sea salt, paprika and thyme.
• Add garlic, onions, tomatoes and hot peppers together, mix well and add to pot with roast.
• On top of roast and along the sides.
• Cover and cook on top of the stove on low heat for 3-4 hours, baste often with juice in pot until meat is tender and falls apart with fork.
• Thicken spicy gravy and serve over hot rice or roasted potatoes and slices of the pot roast.