Monday, February 4, 2013

Slow Cooker Caribbean Jerk Pork Curry

The original recipe this delectable crockpot meal was based on, called it Jamaican Jerk Pork.  It's just...  not.  The flavor has much more in common with Indian style curry than Jamaican jerk.  However, it is absolutely delicious!  And the flavor is very strong, so a little goes a long way.

I served it over rice, and it went quite well, though you could also serve it on noodles or potatoes, or go in a very different direction and put it on bread as a sort of curry barbecue.


  • 3 lb. of boneless pork loin
  • 2 Tbs thyme
  • 2 Tbs Cumin
  • 1 Tbs Ground Cinnamon
  • 1 Tbs ground allspice
  • 1 Bulb of garlic, chopped
  • 3 Medium onions, finely chopped
  • 2 Tbs sugar
  • 2 Tbs salt
  • 2 tsp ground black pepper
  • 1/2 tsp of Red Pepper Flakes
  • 1/2 cup olive oil
  • 1-2 Tbs lime juice (squeeze one lime)
  • 1 cup orange juice


  1. Chop onions and set aside.
  2. Combine everything but onions and pork in a blender  or food processor and blend until smooth.
  3. Coat pork thoroughly with the spice mixture, then combine in either freezer bag or slow cooker.  
  4. If freezing, move from freezer to refrigerator the day before you wish to cook it to allow it to thaw.
  5. Place in crockpot and cook on low for 6-8 hours, or high for 4-6.  
  6. If the sauce is too thin, remove cover for final half hour, or add 1-2 Tbs cornstarch dissolved in a few Tbs of cold water.
  7. Remove pork from gravy and shred with two forks.  May require some cutting if the strands are very long.  Add some of the gravy in to your desired consistency.
  8. Serve over rice, noodles, potatoes, or in bread as sandwiches.

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