Jerk Pork Wraps with Lime Mayo

By harvard88

Ingredients

• 1 1 1/2 - 2 pound boneless pork shoulder roast
• 1 tablespoon Jamaican jerk seasoning
• 1/4 teaspoon dried thyme, crushed
• 1 cup water
• 1 tablespoon lime juice
• 6 8 inches flour tortillas
• 6 lettuce leaves (optional)
• 1 medium red or green sweet pepper, chopped (1/2 cup)
• 1 medium mango, peeled, seeded, and chopped, or 1 cup chopped pineapple
• 1 recipe Lime Mayo (recipe below)
• 1/2 cup fat-free mayonnaise
• 1/4 cup finely chopped red onion
• 1/4 teaspoon finely shredded lime peel
• 1 tablespoon lime juice
• 1 clove garlic, minced

Details

Servings 6
Preparation time 30mins
Cooking time 1110mins
Adapted from bhg.com

Preparation

Step 1

Directions

1.
Trim fat from meat. Sprinkle jerk seasoning evenly over pork; rub into meat with your fingers. Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with thyme. Pour water over meat in cooker.

2.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3.
Remove meat from slow cooker; discard cooking liquid. When cool enough to handle, shred meat by pulling two forks through it in opposite directions; discard any fat. Place meat in a medium bowl. Stir lime juice into meat.

4.
If desired, line tortillas with lettuce leaves. Spoon 1/2 cup meat mixture onto the center of each tortilla. Top with about 1 tablespoon sweet pepper and 2 to 3 tablespoons mango. Top with about 2 tablespoons Lime Mayo. Fold up one side of each tortilla; fold in side edges. Roll up and serve immediately.

Directions

1.
In a small bowl stir together mayonnaise, red onion, lime peel, lime juice, and garlic. Cover and store in refrigerator until ready to serve or for up to 1 week.