This seems to be the week for Slow-Cookers. I really don't use mine that often, but I've been seeing some really good recipes from my foodie buds. I've never tried anything with Jamaican Jerk seasonings, and this recipe uses alot. It's a good idea to go through your spices every one in a while and replace the ones that have been in the spice rack for more than 5 years! When you pull out the spices to make this, I'm sure you'll need to replace something, something that you don't use that often.
For the Jerk Rub:
- 2 Tbsp. brown sugar
- 1 Tbsp. garlic powder
- 2 tsp. each black pepper, ground allspice and ginger
- 1 tsp. each kosher salt, onion powder, red pepper flakes, dry mustard, ground nutmeg and cinnamon
Coat 3-3-1/2 lb. boneless pork loin roast.
For the Jerk Sauce:
- 1/2 cup brewed coffee
- 1/4 cup orange juice
- 3 Tbsp. molasses
- 2 Tbsp. minced jalapeno
- 1 Tbsp. minced garlic
- 2 Tbsp. quick-cooking tapioca
Combine all rub ingredients and coat pork with rub mixture. Sear in 1 Tbsp. oil in a large saute pan over medium-high heat until browned on all sides. Transfer pork to slow cooker. Stir together jerk sauce ingredients and transfer sauce to slow cooker. Peel 2 lbs. sweet potatoes and cut into 2-inch chunks. Arrange potatoes around roast, cover slow cooker, and cook on high setting for 3 hours.
- 3 cups canned peach slices, diced, or fresh, if possible
- 1/2 red onion, thinly sliced
- 1/2 cup red bell pepper
- 2 Tbsp. jalepeno pepper, minced
- 1/4 cup chopped fresh cilantro
Stir in 3 Tbsp. Orange juice, 2 Tbsp. fresh lime juice, and salt and pepper to taste.
Transfer roast to a cutting board. Remove potatoes to a large bowl; reserve sauce. Add 1/2 cup milk, 2 Tbsp. unsalted butter and 1 Tbsp. brown sugar to potatoes. Mash until smooth then season with salt and pepper. (These potatoes taste like sweet potato pie with a little kick - delicious!)
Slice pork and serve with sauce and potatoes with salsa on the side.
~Adapted from Cuisine at Home
Man this looks awesome. I love sweet potato with my pork. what a great combination. I may just have to make this this weekend.ReplyDelete