Preparation Steps

• Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
• Combine the remaining garlic, jerk seasoning, and salt. Rub all over pork. You may want to wear gloves.
• Place the pork in a large container. Pour the lime and orange juice over the pork. Cover and refrigerate for 5 hours or overnight, turning pork occasionally so the marinade covers all of it.
• The next morning, put everything from the container into the slow cooker. Cook on LOW for 9 hours.
• After 9 hours, remove the pork from the slow cooker and shred using two forks.
• Remove the liquid from the slow cooker and reserve.
• Add the shredded pork back to the slow cooker.
• Add about 1 cup of the reserved liquid back into the slow cooker with the pork. Taste and adjust for salt and pepper.
• Let it cook for an additional 15 minutes.
• Meanwhile, prepare the Caribbean salsa: combine all the salsa ingredients in a bowl. Season to taste with salt and pepper. Refrigerate the salsa until ready to serve.