Recipe: Jamaican Jerk Pork (or chicken) (crock pot)

JAMAICAN JERK PORK

1 tablespoon cooking oil
1 tablespoon unsalted butter
1 pound pork loin, cut into 4 steaks
1 bunch spring onions (scallions)
2 garlic cloves
1 hot red chili pepper, halved, seeded and finely chopped
1 teaspoon ground allspice
1/4 stick cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon dried thyme
2 teaspoons demerara (or light brown) sugar
1 tablespoon flour
1 1/4 cups vegetable broth
1 tablespoon wine vinegar
1 tablespoon lime juice
2 teaspoons tomato paste
Salt and freshly ground pepper, to taste
FOR SERVING:
salad leaves or rice
fresh pineapple (for garnish)

Heat the butter and oil over medium heat in a frying pan on the stove. Add the meat and brown, about 2 minutes per side. Remove with a slotted spoon to the crock pot.

Using the same butter and oil, saute the scallions, garlic and chili, stirring frequently, for about 2 minutes, until they are soft, but not brown.

Stir in the allspice, cinnamon, nutmeg, thyme and sugar. Sprinkle in the flour and stir to mix. Gradually add the broth, stirring until the mixture bubbles and thickens, about 5 minutes. Remove the pan from the heat.

Stir in the vinegar, lime juice and tomato paste. Salt and pepper to taste. Pour the sauce over the pork (or chicken pieces)

Cover the crock pot, and cook on HIGH for 4 hours or LOW for 8 hours, until cooked and tender.

Serve on salad leaves or rice, garnish with fresh pineapple.

VARIATION:
May also be made with chicken, by substituting 8 drumsticks or thighs for the pork and using chicken stock instead of vegetable broth.

Makes 8 servings
Adapted from source: Slow Cooker Recipe Book by Catherine Atkinson