Slow Cooker Jerk Pork Tacos with Caribbean Salsa
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 lb pork shoulder (Boston butt)
  • 3 cloves garlic, crushed
  • 3 tbsp mild jerk seasoning
  • ½ tsp salt
  • 1 lime, squeezed
  • ½ cup orange juice
  • ¼ teaspoon cayenne powder
  • 1 avocado, diced
  • 1 cup diced mango
  • ¼ red onion, diced
  • 1-2 tbsp chopped fresh cilantro
  • 2-3 tbsp fresh lime juice
  • salt and pepper, to taste
  • Soft taco shells
  1. Make the marinade: Combine garlic, jerk seasoning, salt, lime juice, orange juice, and cayenne in a gallon sized Ziplock bag with the pork shoulder. Let marinade overnight.
  2. In the morning, place contents of the marinade bag into the slow cooker with the pork. Cook on low heat for 8-9 hours.
  3. Shred pork with two forks, and continue to cook 30 more minutes.
  4. Meanwhile, make the salsa: combine diced avocado, mango, onion, lime juice, salt and pepper in a medium bowl. Chill until ready to serve.
  5. Heat taco shells, fill with shredded pork, and top with caribbean salsa.
Recipe by Ally's Cooking at