Slow-Cooker Jerk Pulled Pork

• Gluten free

• Meat

  • 5 lb Boston butt, boneless

• Produce

  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Habanero pepper
  • 1 Jalapeno pepper
  • 1 Lime, Juice of
  • 1 Onion, large
  • 3 Scallions
  • 1 Serrano pepper
  • 3 sprigs Thyme, fresh

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 1 tbsp Allspice, ground
  • 1/4 cup Brown sugar
  • 1 tsp Nutmeg
  • 1/2 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/4 cup White vinegar

• Drinks

  • 1/2 cup Orange juice

Found on vodkaandbiscuits.com

Description

Ingredients

• 1 jalapeno pepper, stem removed and roughly chopped (see note below)
• 1 habanero pepper, stem removed and cut in half (see note below)
• 1 serrano pepper, stem removed and roughly chopped (see note below)
• 3 scallions, roughly chopped
• 3 sprigs fresh thyme, leaves removed
• 3 cloves garlic
• 1 tablespoon fresh ginger (or 2 teaspoons ground ginger)
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon ground allspice
• 1 teaspoon nutmeg
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1/2 cup orange juice, preferably fresh
• juice of 1 lime
• 2 tablespoons olive oil
• 5 lb. boneless Boston Butt, trimmed of excess fat
• 1 large onion, sliced into thin slices or julienne

Directions

• Combine all ingredients in a food processor and pulse until ingredients are well blended and marinade forms. It wont look pretty but I promise it tastes pretty!
• Add the pork to a heavy zip lock bag and pour in the marinade. Refrigerate for a minimum of three hours to overnight. Remove from fridge one hour before cooking. Transfer pork to crockpot with all of the marinade. Add the onion slices. Cover and cook on low for 6-8 hours or until fork tender. Pull pork with a fork and enjoy as is, or serve in between Kings Hawaiian rolls with pineapple salsa or coleslaw. Enjoy :)

Nutrition