Slow Cooker Jamaican Jerk Tacos with FreshMango Salsa and Avocado Crema
Summer is finally here and we have definitely been feeling the heat! One of the things that I try to avoid during the hot summer days, is using my stove. Well this summer, I am excited to be teaming up with Paderno and their new small appliances. (Sponsored) They’re designed with the precision control I needed to deliver some of my best cooking moments and enhance these beautiful moments through my cooking journey. My family loves enjoying tacos all year around, especially when they are made with slow simmered pull apart tender meat. Paderno's 6-Quart Slow Cooker was the perfect fit for my family. With its programmable temperature and timer, it is simple to use for precise cooking and performance. These Jamaican Jerk Pork Tacos with fresh mango salsa and avocado crema, bring you back to the tropics with just the right amount of heat. Using the perfect cut of meat is very important, as that's what makes them so delicious. Boneless pork shoulder cut in 2 inch cubes, not only gives you a flavourful tender finish but it also reduces your simmering time. You know it's a cooking thing when Paderno equips me with the essentials to help me deliver a family meal. The Paderno 10-Speed Hand Mixer was ideal to whip up a creamy avocado crema to give our tacos a fresh finish. It is simple to use and also perfect for little hands to help me in the kitchen. What are you waiting for this summer, give your stove a break and make these delicious slow cooker tacos with your family!
4-5 lbs boneless pork shoulder, cut in 2 inch cubes
3 scotch bonnet peppers, seeds removed for a milder taste
6 green onions, roughly chopped
1/2 cup of Red Stripe Jamaican beer
1 cup fresh cilantro with stems
1 cup Italian flat leaf parsley with stems
4 large garlic cloves, chopped
5 tbsp olive oil
Zest of 2 limes and their juice
2 tsp ground allspice
1 tsp each ground cloves, cumin and salt
1/2 tsp fresh ground pepper
1 large mango, small diced
1 cup red pepper, small diced
1/2 cup red onion, small diced
1/2 cup cilantro leaves
Juice and zest of one lime
2 ripe avocado
1/2 cup creme fraiche
1 large garlic clove minced
Juice of one lime
1/2 tsp salt
Place pork in Paderno slow cooker and prepare the marinade.
To make marinade, place all ingredients with the exception of the tortillas in a food processor or blender. Puree until a creamy sauce. Pour jerk sauce over pork ensure all of pork is covered. Place lid and set slow cooker to cook for 4 hours on high heat.
To make salsa, mix all ingredients in a medium bowl and refrigerate until ready to serve.
To make avocado crema, place all ingredients in a large glass bowl. Using the Paderno hand mixer with the whip attachment, whisk until creamy. Cover and store in refrigerator until ready to serve.
Once Jerk pork is cooked, easily falls apart. Using a fork, shred the meat. Place shredded meat on platter and add a side bowl of reserved juices from the crockpot.
Serve pork with warm tortillas, fresh mango salsa, avocado crema and extra cilantro and scotch bonnet for those who like it with an extra kick.
SERVINGS 6-8 | PREP & COOK TIME 4 hours and 45 mins