Jerk pork with mango-avocado salsa

All year round, I love meals in the slow cooker - they save so much time and provide such a welcoming scent when you get home from work. It's so nice to walk in the door and feel like your dinner is almost ready to eat (it's almost as if someone else has cooked for you!) I saw this recipe from Skinnytaste via Pinterest and decided I wanted to make something similar. I made my own jerk seasoning and changed up quite a few things, but I included the pork, salsa, and served it with rice. This meal was really flavorful and super easy to make. The pork was sweet and spicy and paired nicely with the fresh salsa and white rice. This is a lovely summertime meal and this recipe was scaled down to feed about three to four people because the pork roast I has was only about 1.5 pounds. Since it's just my husband and I, I almost always try to make a meal that will make four servings - two for dinner and two to take to work the next day!

Jerk pork with mango-avocado salsa
for the pork:
approximately 1.5 pound boneless pork roast (I used shoulder)
3 tablespoons brown sugar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/2 cup chicken stock/broth
juice of 1/2 a lime

for the salsa:
1 mango, peeled and diced
1 avocado, peeled and diced
2 scallions, greens and whites thinly sliced
1/3 cup roughly chopped cilantro
pinch of sea salt
juice of 1/2 a lime

for serving:
1 cup white rice, cooked to package directions

Trim any excess fat from the pork (leave a little to keep it moist). Stir the spices (brown sugar through red pepper flakes) in a small bowl. Rub the spice mix all over the pork. Place the pork in your slow cooker along with the chicken stock and lime juice. Cook on low for about 8 hours.

Stir all of the salsa ingredients together and refrigerate until serving time. Don't do this too far ahead of time so the avocado stays bright green.

When the rice and pork are finished, shred the pork using two forks. Serve the pork over the rice topped with the salsa.

What was I cooking one year ago?: lavender-honey frozen custard
Two years ago?: green pea curry with mint rice
Three?: plum skillet cake

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