Slow Simmered Jamaican Jerk Pork

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.

Peach Salsa

  • 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