Day 14: Caribbean Caveman Pork

Posted: March 14, 2012 in Recipes, Uncategorized, Whole30
Tags: , , , , , , ,

Oh the crock pot. You are like a little round chef that makes my evenings so delightful. There is nothing like coming home to a house full of delicious smells and you didn’t have to cook a thing! Tonight, in an effort to brighten up the most dreadful Seattle March, I am embracing the Caribbean caveman inside.

What’s for Dinner:

Caribbean Caveman Jerked Pork Loin and Pineapple Salsa

Serves 4, 8 Hours on Low











What you need:

Jerk Seasoning (3 Tbls or make your own)

  • 1 tablespoon garlic powder
  • 1 1/2 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2  teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper

2 Tbls Coconut Oil

2-3 lb Pork Loin

1/2 cup Water

Pineapple Salsa:

1/2 Fresh Pineapple (cut into bite sized cubes)

1 Green Pepper (chopped)

1/2 Onion (chopped)

2 Jalapanos (chopped, remove the seeds for less heat)

Juice of 1/2 Lemon

Salt and Pepper

How it’s done:

Melt down your coconut oil and mix in the jerk seasoning. Slather your pork loin with the spices and oil, place in slow cooker on low.

Cut up pineapple and veg into bite size pieces. Squeeze lemon juice over and mix well. Lightly season with a dash of salt and pepper. Mix well and store in air tight container. Let the flavors mingle until the pork is done.

About 8 hours later, pull out pork and let rest for 5 minutes. Pull apart, plate and top with salsa. Enjoy!


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