Crockpot Jerk Pork Tacos with Avocado and Mango Salsa

Jerk Rub:

• 1 Tbsp dried onion flakes
• ½ Tbsp garlic powder
• 2 tsp dried thyme
• 1 ½ tsp kosher salt
• 1 tsp ground allspice
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• ½ Tbsp granulated sugar
• 1 tsp black pepper
• ½ tsp cayenne pepper

Pork and Marinade:

• 3 lbs pork roast
• 6 cloves garlic, minced
• Jerk Rub, from recipe above
• 1 fresh lime, squeezed (3-4 Tbsp)
• ½ cup orange juice

Avocado and Mango Salsa:

• 1 large avocado
• 2 large mangoes, (or about 2 cups frozen chunks, thawed)
• 3 Tbsp finely diced red onion
• 2 Tbsp fresh cilantro, chopped
• 1 fresh lime, squeezed (3-4 Tbsp)
• Salt & Pepper

• Combine all jerk rub ingredients in a bowl and stir until evenly blended. This yields about 4 tablespoons.
• Place the pork roast in the crock pot. Score the roast with a knife and rub minced garlic into the slits. Sprinkle 3 tablespoons of the jerk rub over the pork, reserving 1 tablespoon for later. Pour the lime and orange juices over the roast. Cover and refrigerate for about 4 hours, turning or spooning the marinade over the pork occasionally.
• After marinating, cook the pork on low in the crock pot for 8–9 hours, or until it easily shreds. Remove the meat and shred it. Strain and reserve the cooking juices. Return the shredded pork and strained juices to the crock pot, add the remaining 1 tablespoon of jerk seasoning, stir, and heat for another 15–30 minutes on low.
• While the pork finishes heating, dice the avocado and mango and place them in a bowl. Add the finely diced red onion, chopped cilantro, and lime juice. Season the salsa with salt and pepper to taste.
• To serve, spoon the pork onto warm soft flour tortillas and top with the avocado-mango salsa. Enjoy immediately.