Slow Cooker Jerk Pork Sandwiches

Combine the fantastic flavors of Jamaica and Mexico in jerk pork sandwiches topped with corn relish, cilantro and lettuce.

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Prep Time 20 min
Total Time 11 hr 20 min
Servings 8

Ingredients

2: 1/2- to 3-pound pork boneless shoulder roast

1: medium onion, chopped (1/2 cup)

3: tablespoons Caribbean jerk seasoning

1/2: cup chili sauce

1/2: cup purchased corn relish

2: tablespoons chopped fresh cilantro

1: cup shredded lettuce

8: pita fold breads

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Directions

1 Spray 3- to 4-quart slow cooker with cooking spray. Remove netting or strings from pork roast; cut pork into 2-inch pieces. Place pork and onion in cooker. Sprinkle with jerk seasoning; toss to coat. Pour chili sauce over top.
2 Cover and cook on Low heat setting 9 to 11 hours.
3 Place pork on cutting board; use 2 forks to pull pork into shreds. Return pork to cooker. Mix corn relish and cilantro in small bowl. To serve, layer lettuce, pork mixture and corn relish in pita fold breads.

EXPERT TIPS

Expert Tips

For accurate cooking times and proper doneness, cut all meats and vegetables into the sizes specified in the recipe.

Corn relish is a spicy mixture of corn, seasonings and vinegar. Look for it near the other condiments at your supermarket or in the deli. Caribbean jerk seasoning, sometimes called Jamaican jerk seasoning, is a blend of many spices that may include chilies, thyme, garlic, cinnamon and ginger.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 450
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 760mg; 760%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 36g; 36%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;