Caribbean-Style Pork

  • TracySmith Posted: 11/04/12
    Worthy of a Special Occasion

    This is now in regular slow cooker rotation. Great flavor, easy to put together, and uses ingredients I typically have on hand.

  • Mjohaynes Posted: 02/05/13
    Worthy of a Special Occasion

    This was a great dish! The meat was nice and tender, with an excellent sauce. I altered the recipe some because I didn't have enough green onions. I chopped a large white onion and added it with the peppers. We shredded the leftovers for tacos. Yum! (Note: In my opinion, the newer crock pots cook at a much higher heat, so some of these recipes fail due to that. I used my old crock pot that really cooks slow).

  • sunsets Posted: 12/02/12
    Worthy of a Special Occasion

    Followed the directions except that I checked the pork after it had cooked 1 hour on high and 2 hours on low in the slower cooker. The pork was already fully cooked. It was dry and didn't have much flavor. I have shredded it and refrigerated it in the sauce, hoping it will take on the sauce flavor throughout. I don't know why the recipe takes about 'crisp' peppers. Once they've been in the slower cooker even my 3 hours there isn't anything crisp about them. Not a complaint- just an observation. The flavor doesn't remind me of caribbean.

  • Namaste Posted: 12/02/13
    Worthy of a Special Occasion

    Excellent! Followed the instructions carefully and the tenderness was amazing. Only thing I did differently was I read in this mag to sear meats whole, first, then cut into larger chunks, and I did that and it made all the difference.

  • betsbw Posted: 06/11/14
    Worthy of a Special Occasion

    I agree with Mjohaynes. My newer slow cooker over cooks the food. The meal was tasty, but the meat was dry. I added a couple of tablespoons of orange marmalade to up the citrus flavor.

  • DoctorT Posted: 07/03/14
    Worthy of a Special Occasion

    Will make this again as always keen to add a recipe for the slow cooker as it's so convenient. Made as directed but added some chopped celery too to use it up. Agree with the previous review re the peppers - certainly nothing is ever crisp after a turn in the slow cooker! However, I noted the meat to be getting a bit dry and stirred it thoroughly half way through. I did give it the full time as suggested in the recipe but if I hadn't stirred it, I think the meat not covered by the sauce would have been inedible (ie most of it). I served this with noodles as they were left over but definitely will make again with rice or quinoa to soak up the sauce. Flavour was nice but certainly didn't suggest Carribean to us.

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