This wonderful recipe for Caribbean Crockpot Pork is full of flavor. The pork is so moist and tender because of the low, slow cooking method.
These wonderful warm spices from the islands infuse the pork as it cooks to tender perfection in your crockpot. The pork is considered 'done' at 140°F because the temperature will rise another 5 degrees after it's removed from the slow cooker. The government reduced the "safe final internal temperature" of pork to 145°F a few years ago. You no longer have to cook pork until it's well done.
Serve this wonderful recipe with a green salad tossed with orange segments and coconut curls. Some steamed green beans or roasted asparagus would be another wonderful addition to the meal.
- 2 tablespoons brown sugar
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 (4 pound) boneless pork loin roast
- 2 onions, chopped
- 3 cloves garlic, minced
- 1/2 cup apple juice
In a small bowl, combine the brown sugar with the curry powder, cumin, salt, and pepper, and mix well. Rub the spice mixture thoroughly into the pork roast.
Place the chopped onions and garlic in the bottom of a 4 to 5 quart crockpot. Place the roast on top of the onions. Pour the apple juice over all.
Cover the crockpot and cook on low for 7 to 8 hours or until a reliable meat thermometer reads 140°F.
Remove the pork from the crockpot and cover it snugly with foil. Let the pork stand for 15 minutes before slicing.
You can thicken the oniony juices with some cornstarch dissolved in water and serve alongside, if you like. Pour the juices from the slow cooker into a saucepan. Add 1 to 2 tablespoons of cornstarch mixed with more apple juice. Bring the mixture to a boil until it thickens to the consistency you want.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|