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We loved this recipe. Like another reviewer, I used a crock pot because I had pork shoulder, but I had great luck with it. I made the rub 24 hours ahead of cooking, and the salsa as well. I didn't have a food processor last time I made this and it took me forever, but I am really slow at chopping.
To convert to pulled pork, I accordingly multiplied the rub ingredients per weight, then added a little extra. I also added a lot of extra juice and even a cup or so of ginger ale. I had no problems with this burning. I'll be making 11 lbs of pork in the crock pot this way for a party on Saturday. I am very excited to have a food processor this time around.
I made half a recipe, chilled for 5 hours then cooked inside as it is very cold here. Wonderful flavors that meld together. DH loved this one and look forward to doing it on the grill next time.
We loved this recipe, especially the salsa. Without the salsa, the pork would have been dry. I think I would make the salsa to serve over many other meats. It would be great with chicken.
fantastic, beautiful, and super flavorful dish! i served this when my in-laws were in town. they were impressed! it was nice because i marinated the tenderloins the day before and made the salsa the day before too, so it was a total make-ahead dish! i loved how easy it was to throw together! thanks for this impressive keeper, v!
the marinade and all that looks great and i am a huge jerk fan but i didnt like this jerk or neither the salsa ... sorry
I won't add any stars, since I screwed this recipe up! I tried making it in my crockpot, but the seasonings burned (that's never happened before!) and the meat was dry. However, I am REALLY looking forward to making this the RIGHT way - we just don't have a grill available to us as we live in an apt - I'll put this recipe on the back burner for now. I'm just posting this review to warn fellow-crock pot-users. :)
I decided give this salsa recipe a try as an alternative to tomato-based salsas. It was to be one of four salsas served along with tamales at a party. There were no ripe mangos available, so I used four kiwis in total. It was simple to make and had a bright, tangy flavor. The spoonful of rum added the perfect zing! The yellow-green color was ultra appealing. I can't wait to try it with mango!
Absolutely fab!!! Will make again and again-I can see it being very good on chicken too and will try that next. The salsa was great, and I would love to wrap the meat and the salsa up in a fluffy pocketless pita!!! Thanks for posting!
I made this ages ago but forgot to review it. It was great, and the Salsa was exceptional. I used it on many things throughout the week!
lordy, lordy, Queen Bees and Chef V, you DO know how to do a Jerk recipe---royally!!!! This is a dish to serve the Queen,yeah, it was Moi! Loved every bite! Made for ZWT3.