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Jerk Pulled Pork With Chilli Mango Salsa
Prep Time
15 mins
Cook Time
12 hrs
Total Time
12 hrs 15 mins
 

Think your slow cooker is just for winter? Dust it off and try these summery jerk pulled pork tacos with a vibrant chilli mango salsa. 

Course: Main Course
Author: Jemma Andrew-Adiamah
Ingredients
  • 1.7 kg boneless pork leg joint
  • 6 tbsp jerk paste
  • juice of 1 lime
  • 3 cloves of garlic minced
  • salt and pepper
  • 1 ripe mango diced
  • 1 red chilli deseeded and diced
  • 2 tbsp coriander roughly chopped
  • 1/2 red onion diced
  • Tortilla wraps
Instructions

  1. Place the pork leg joint in the Crock-Pot 4.7L Digital Countdown Slow Cooker and cover with the garlic, salt and pepper and jerk paste.  Cook for 12 hours on the low heat setting.

  2. Mix the mango, chilli, coriander and red onion together to create the salsa. Cover and leave in the fridge while the pork is cooking.

  3. When the pork has finished cooking, use two forks to shred the pork into pieces and mix with the cooking juices. 

  4. Serve the pork in tortilla wraps topped with the chilli mango salsa and enjoy!