One of the very first posts I did here (in 2009!) was a ridiculously simple recipe/product review of Walkerswood Jamaican Jerk Rub, which I used on grilled chicken. Since starting a new job in January, I’ve been working later during the week, so finding more easy recipes for us to eat at home has become important. Colleen had found a recipe for jerk pulled pork wraps with mango and banana salsa from Closet Cooking that she had insisted she could do one night and it would be very easy, but once it showed up on the schedule and the meat was already defrosted, Colleen was working even later than usual and just too tired to do the meal prep, and asked if I’d do it. Well, I’m not a big wrap fan, and the mango and banana salsa looked like a lot of work for the mood we were in, and while Closet Cooking suggested using his admittedly tasty looking home-made jerk marinade, that also looked like a lot of work, especially when I already had a jerk paste I loved so much!
So in the end, I just rubbed the lean pork loin roast with my Walkerswood paste, added some broth in the crock pot to help keep it moist (if I’d used a pork butt or similar fatty roast, I probably wouldn’t have bothered with the broth), let it go all day on low, and it turned out great! Served it with the mango we already had on hand, and my favorite easy coconut rice on the side, and had a super simple meal for dinner that night.
You can make your own jerk rub like Closet Cooking did, or try making this dry version or this wet version, or use one of the other commercial jerk rubs or marinades out there, but I really love the Walkerswood brand, and if you can’t handle much heat, Walkerswood does make a mild version, though the regular version wasn’t nearly as spicy using the crockpot and a pork roast as it was on my grilled chicken recipe above.
As I was looking for the original recipe above, I did stumble across an incredibly similar recipe also using Walkerswood from another of our favorite blogs, Skinny Taste, so I guess this wasn’t nearly as brilliant an innovation as I initially thought it was, but who doesn’t like something easy that tastes like you worked on it all day?
- 1 2-3 Pound boneless pork loin roast (or fattier pork roast)
- 2-4 Tbsp of Walkerswood (or other brand or home-made) Jerk Seasoning
- ½ cup (or a little more) of fat-free chicken broth
- Rub roast with jerk seasoning--more or less depending on the intensity of flavor you desire (it really wasn't very spicy, even with a good layer of spicy rub on ours).
- Place in crock pot.
- Put ½ cup or more of chicken broth in pot (enough for a quarter inch or so in bottom of crock pot).
- Cook 8-10 hours on low.
- Shred pork in crock pot juices.