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Think your slow cooker is just for winter? Dust it off and try these summery jerk pulled pork tacos with a vibrant chilli mango salsa.

Is your slow cooker currently left abandoned in the back of your kitchen cupboard, waiting for autumn to arrive?  If you think that slow cooking is strictly for the colder months, let me prove you wrong with these jerk pulled pork tacos that are topped with a juicy mango salsa complete with a chilli kick.

Don’t you just love sunshine food?  I love the vibrant colours of summer produce, it always puts a smile on my face and reminds me of times abroad on family holiday’s making special memories.  

Caribbean flavours take me back to my childhood.  My grandparents are from the Dominican Republic and although I’ve never been myself, I’ve often wondered what the food would taste like and have tried to recreate some native recipes at home from time to time. 

5 from 1 vote
Jerk Pulled Pork With Chilli Mango Salsa
Prep Time
15 mins
Cook Time
12 hrs
Total Time
12 hrs 15 mins

Think your slow cooker is just for winter? Dust it off and try these summery jerk pulled pork tacos with a vibrant chilli mango salsa. 

Course: Main Course
Author: Jemma Andrew-Adiamah
  • 1.7 kg boneless pork leg joint
  • 6 tbsp jerk paste
  • juice of 1 lime
  • 3 cloves of garlic minced
  • salt and pepper
  • 1 ripe mango diced
  • 1 red chilli deseeded and diced
  • 2 tbsp coriander roughly chopped
  • 1/2 red onion diced
  • Tortilla wraps
  1. Place the pork leg joint in the Crock-Pot 4.7L Digital Countdown Slow Cooker and cover with the garlic, salt and pepper and jerk paste.  Cook for 12 hours on the low heat setting.

  2. Mix the mango, chilli, coriander and red onion together to create the salsa. Cover and leave in the fridge while the pork is cooking.

  3. When the pork has finished cooking, use two forks to shred the pork into pieces and mix with the cooking juices. 

  4. Serve the pork in tortilla wraps topped with the chilli mango salsa and enjoy!


The jerk spice blend is a traditional part of Caribbean cooking and contains a mix of sweet and fiery flavours that tend to include scotch bonnet peppers, cloves, cinnamon, thyme, garlic, ginger, and brown sugar.  However, you can buy decent jerk pastes from the supermarket now if you don’t want to make your own, which is what I tend to do for ease and is one of the main reasons that I adore my – such an effortless way to cook. 

Another great feature of a slow cooker is that it can be used all year round and is incredibly versatile,  its not limited to just stews and casseroles; you can cook a whole host of different foods and cuisines. Whether it’s British, Italian, Indian, Asian, Chinese or in this case Caribbean the slow cooker will do it all, the only limit is your imagination.  

To make the jerk pulled pork, I used the , which can feed approximately up to 6 people.  For smaller families, it’s great for batch cooking and filling the freezer full of wholesome meals.  I let the pork cook overnight for 12 hours, returning to find a tender pork leg joint that almost melted when shredded with two forks.  The whole house smelled of jerk spices too, yum!

Do you use your slow cooker in the summer or is it off limits until winter?

*This post was commissioned by Crock-Pot, but all opinions are my own.

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