My brother is a foodie like me, and so for Christmas he gave me a Crockpot cook book filled with delicious recipes. We sat on the couch after opening and ooh'ed and ahh'ed over the pretty pictures and I mentally made a list of recipes I had to try out... and this was the one that stuck out me the most.
I can list the number of recipes I've made with "jerk" taste on one hand. One finger even... this is my first go at it. I have had things with the taste, so I know I like it at least... so at least I have that going for me, right?
It's also my first time using allspice in a recipe, and it's my first time buying pork shoulder. Lots of firsts! A fair warning though... this recipe is cheap in theory. You only need 1 1/4 pounds of pork shoulder for this recipe, but the smallest one I could find at my grocery store was a whopping 8+ pounds and it cost $15. So... lots of pork in our future!...I also had to buy allspice, which was $2.72 - not bad, considering I couldn't find an offbrand, and I'll probably use it in more things. But besides those two - this is a pretty cheap and amazingly good dinner. Especially with these sort of temps outside!
I've added a new feature to the blog - printable recipes! Now you can press the Print This Recipe link and it'll take you to my Google Site, where my printable recipes are housed!
Ready to make it? You'll need:
Print This Recipe
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 lbs pork shoulder
- 2 tablespoons vegetable oil
- 2 small-medium sweet potatoes
- 1 cup frozen or canned corn
- 1/4 cup minced green onions, green only, divided
- 1 clove of garlic
- 1 teaspoon jalapeno pepper
- 1/8 teaspoon allspice
- 1 tablespoon lime juice
- 2 cups white rice, cooked
- 1 cup chicken broth
- Chop your pork shoulder into bite sizes pieces. Add flour, salt and pepper to a ziplock-type bag. Add your pork shoulder to the bag, seal, and shake well to coat.
2. Heat your oil in a pot or skillet until hot. Add your pork and brown on both sides. Add this to your crockpot.
3. Chop the sweet potatoes if you haven't already, then add those to the crockpot. Add your corn, 2 tablespoons of the green onions (hold on to the rest for later), mince the garlic and add, mince the jalapeno and add, and add the allspice.
4. Stir in the chicken broth. Cover and cook on low 5-6 hours.
5. Before serving, prepare the white rice. Also before serving, top the stew with the remaining green onions and lime juice. Add more salt and pepper if necessary. Serve the stew over the rice and enjoy!
