A simple rub of vibrant jerk spices makes this pork perfect in a sandwich, on top of a bed of lettuce or whole grains, stuffed in a pita or as a topping for pizza.
- 2–3 tablespoons jerk seasoning (use 2 for less heat, 3 for more heat)
- 2 tablespoons packed brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon Kosher or sea salt
- 2 1/2 pounds pork loin roast, trimmed of excess fat
- 1 small yellow or white onion, sliced
- 1/2 cup + 1/4 cup pineapple juice
- 1 1/2 cups chicken or vegetable broth
- 2 tablespoons apple cider vinegar
- Kosher or sea salt, to taste
- In a bowl, combine the jerk seasoning, brown sugar, garlic and salt. Rub seasoning mixture all over pork roast. If doing this step the night before, place the pork in a rimmed baking dish or rimmed sheet pan, cover and refrigerate.
- Spread the sliced onions in the bottom of a 4 1/2-6 quart slow cooker. Place pork roast on top of the onions.
- Pour 1/2 cup pineapple juice and the chicken broth around the roast. Cover slow cooker with a lid and cook on low for 8 hours.
- Carefully remove 1 1/2 cups of cooking liquid and discard. Using two forks, shred pork in the slow cooker. Add the remaining 1/4 cup pineapple juice and the apple cider vinegar. Cover and cook on low for at least 30 more minutes. Season with salt and serve.
- This recipe makes about 6 cups of pulled pork. Lucky you!
- Not hot enough? Top with a dash of hot sauce before serving.
- Making sandwiches? Top with a carrot or cabbage slaw tossed with a simple dressing of apple cider vinegar, Dijon mustard and canola oil.
- Serving Size: 10
- Calories: 261
- Sugar: 5
- Sodium: 233
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 6
- Protein: 37
- Cholesterol: 108