Slow Cooker Jerk Pork Wraps
2021-09-28- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
473.4 -
Fat
25.1 g -
Saturated Fat
6.0 g -
Polyunsaturated Fat
4.5 g -
Cholesterol
146.2 mg -
Sodium
1,692.9 mg -
Potassium
828.1 mg -
Carbohydrate
9.2 g -
Fiber
2.3 g -
Sugars
0.7 g -
Protein
50.9 g
Slow cooker jerk pork wraps. Pork shoulder roast cooked in a slow cooker and served with Mexican tortillas and homemade lime mayonnaise. Looking for more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
You may also like Pulled Pork Sandwiches cooked in a slow cooker, another easy and tasty recipe.
Slow Cooker Jerk Pork Wraps
Ingredients
- 2 pounds (960 g) boneless pork shoulder roast, fat trimmed
- 1 tablespoon Jamaican jerk seasoning
- 1/4 teaspoon dried thyme, crushed
- 1 cup (250 ml) fresh cold water
- 1 tablespoon freshly squeezed lime juice
- 6-8 10-inches (25 cm) flour tortillas
- 6-8 lettuce leaves
- 1 cup chopped mango
- 1/2 cup chopped red or green sweet pepper
- Lime Mayo (recipe follows)
Method
Step 1
Sprinkle Jamaican jerk seasoning evenly over meat and rub it with your fingers. Place pork in 3½-4-quart (3½-4 L) slow cooker.
Step 2
Sprinkle pork with thyme and pour water over meat. Cover slow cooker and cook on low-heat setting for 4-5 hours.
Step 3
Transfer cooked meat to a cutting board and discard cooking liquid. Using two forks, pull meat apart into shreds.
Step 4
In a mixing bowl, combine shredded pork and lime juice. Mix well and set aside.
Step 5
Line tortillas with lettuce leaves. Spread meat mixture onto tortillas just below corners. Top with mango, sweet pepper and Lime Mayo. Fold bottom edge of each tortilla up and over filling; fold in sides. Roll up from the bottom.
Step 6
Lime Mayo: In a small mixing bowl, combine 1/2 cup mayonnaise,1/4 cup finely chopped red onion,1/4 teaspoon finely shredded lime peel,1 tablespoon lime juice and 1 clove garlic, minced. Stir well and store in a tightly covered container. Keep in refrigerator for up to one week.
