Recipes and Links

Slow Cooker Jerked Pork

In the photo, the pulled pork is served on top of Kate’s Black Beans and Rice Recipe with fresh salsa and avocado. Use it in tacos, tamales, or hamburger buns. Delicious! BHL

Yield: 8-12 Servings, depending on how used


½ Tbsp ground cinnamon

½ Tbsp allspice

½ tsp freshly ground black pepper

1 tsp nutmeg

2-3 Tbsp brown sugar

½ Tbsp paprika

1 Tbsp freshly chopped or grated ginger

½ tsp red pepper flakes, if desired

1 tsp salt

1 Tbsp Flying Olive Garlic, Chipotle or a Flying Olive Single Extra Virgin Olive Oil of Choice

4-5 lb pork shoulder or pork butt

1 medium onion, roughly chopped

1 lime, halved

1 lemon, halved

6 cloves garlic, roughly chopped

2 Tbsp Flying Olive Pineapple Balsamic Vinegar

1 thyme sprig


Mix the cinnamon, allspice, black pepper, nutmeg, brown sugar, paprika, grated ginger, red pepper flakes, and salt in a small bowl. Set aside. Oil the slow cooker with the Flying Olive EVOO. Wash and rinse the pork. Pat dry.

Rub the spice mixture into the pork. Set the pork into the slow cooker. Add the chopped onion, lime, lemon, and garlic. Add the Flying Olive Pineapple Balsamic Vinegar and add the thyme sprig. Place the lid on and cook on low for 6-8 hours until the meat easily comes apart.

When cooled slightly, place the meat on a plate or cutting board and shred it with two forks.

Use as a topping for Kate’s Beans and Rice, in taco or tortilla shells, or in hamburger buns.

Submitted by Barb L.