Jamaican Pork

Came home with ingredients for a coconut curry recipe but ended up deciding on this instead…seemed more suitable for the day, and it is the West Indian Parade day.

  • 2 packages of cubed pork shoulder (with the scary fatty pieces discarded)
  • 2 tsp brown sugar
  • 2 tsp thyme
  • 1 tsp allspice
  • 1/2 tsp clove
  • 1 tsp cinnamon
  • sea salt and pepper
  • 1/2 chopped onion
  • 2 sliced sweet potatoes
  • 1 diced yellow pepper
  • 2 cups frozen peas
  • lime juice

Brown pork in skillet and sprinkle with pepper.

Place pork in slow-cooker, cover with onions, pepper, sweet potato, peas. Mix brown sugar and spices in small dish and add a little Worcestershire sauce to make it easier.

Cook on low heat for 6 to 8 hours. Add lime juice and heat for about 15 minutes more.


Chili Pepper Crock Pot Pork

  • 3 dried Ancho peppers, seeded and torn into pieces
  • 3 dried Guajillo peppers, seeded and torn into pieces
  • 2 dried Pasilla peppers, seeded and torn into pieces
  • 2 poblano peppers
  • 2 cubanel peppers
  • 4 cloves garlic
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 1/2 tsp cloves
  • 1 tsp cumin
  • 2 bay leaves
  • 3 cups vegetable broth (low sodium)
  • 2 – 3 lbs boneless pork shoulder cut into cubes
  • 1 cup chopped onion
  • 1/2 cup orange juice
  • 1 ounce Mexican chocolate – grated
  • 2 tsps brown sugar
  • 2 tsp cider vinegar
  • 1/2 tsp salt

Combine the peppers in a small bowl and pour boiling water over them, enough to cover. Let stand 20 minutes, drain peppers.

In a skillet brown the pork and transfer to the slow-cooker. Brown onion before adding it to the slow-cooker.

In a food processor combine the pepper mixture, garlic, cinnamon, oregano, cloves and cumin, and 1 cup broth. Pour on top of the pork. Add the rest of the broth, orange juice and bay leaves.

Cover and slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours).

Add chocolate, brown sugar, vinegar and salt and cook on low for about 1/2 hour more.

** recipe revised from “Mexican Pork and Chili Stew” Creative Slow Cooker recipes magazine – 2011

Slow Cooker Pulled Pork (spice rub from Cooks Illustrated)

Spice Rub:

  • 1 tablespoon ground black pepper
  • 1-2 teaspoons cayenne pepper
  • 2 tablespoons chili powder
2 tablespoons ground cumin
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
  • 1 tablespoon granulated sugar
1 tablespoon ground white pepper
  • 1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
  • 2 cups barbecue sauce
  1. Mix all spice rub ingredients in small bowl.
  2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
  3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
  4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
  5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Crock-Pot Pork Posolé

I found this recipe online (One Perfect Bite) and I probably modified it somewhat depending upon the ingredients and vegetables I had in the fridge.

2 tablespoons extra virgin olive oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
1 large white onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1/2-inch
1 red bell pepper, seeded and cut into 1/2-inch dice
2 (14.5-oz.) cans hominy, white or gold, drained and rinsed
1 (14.5-oz.) can diced tomatoes, undrained
1 (15.5-oz.) can kidney beans, undrained
2 tablespoons diced jalapeno or other green chilies
2 tablespoons tomato paste
1/4 cup creamy peanut butter
1/2 cup jarred prepared mole (mole can be found in Latin section of your grocery store) the grocery store]
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
4 cups reduced sodium chicken broth
Optional Garnish:
Sour cream
Fresh chopped cilantro

1) Spray 5-quart crock-pot with nonstick cooking spray. Heat olive oil in a large skillet set over medium heat. Add pork and saute until browned on all sides, about 10 minutes. Transfer to crock-pot. Add onions, carrots and garlic to pan and cook until softened, about 5 minutes. Transfer to crock-pot. Stir in bell pepper, hominy, tomatoes, kidney beans and jalapenoes. Mix well.

2) In a separate bowl, combine tomato paste, peanut butter, mole sauce, cumin, oregano, chili powder, cinnamon and 2 cups chicken broth. Whisk until thoroughly combine.Stir in remaining 2 cups broth. Pour over mixture in crock-pot and stir to combine.

3) Cover crock-pot and cook on LOW for 6 hours, or on HIGH for 3 hours. The completed posolé should have the consistency of a stew. If it is too thick, thin with additional chicken broth or water. If too watery, dissolve 2 tablespoon of flour in 1/4 cup broth. When smooth add 2 cups of liquid from stew and stir until smooth. Return to pot and cook until posolé comes to a simmer and thickens slightly, about 10 minutes. Ladle into warm bowls and garnish with sour cream and cilantro. Serve with warm tortilla or cornbread.

Yield: 8 to 10 servings.