slow cooker caribbean jerk pork and red lentils
Ingredients
- ¼ cup extra virgin olive oil
- 2 lbs. pork chops, bone in, thick cut
- 3 cups V8 juice
- 1 (15 oz.) can tomatoes, diced + 1 can water
- 1 (1.25 oz.) pkg. chili seasoning
- 1 ½ cups sweet onions, diced
- 1 ½ Tbl. McCormick's Pinch Perfect Caribbean Seasoning
- 1 ½ tsp. sea salt
- 1 tsp. coarse ground pepper
- 2 cups dried red lentils
- GARNISH
- Sour Cream
- Green Onions, sliced
- Green Pepper, sliced thinly or diced
Instructions
- Put the slow cooker on high for 4 hours. Add the olive oil, pork chops, juice, tomatoes, water, chili seasoning, onions, Caribbean seasoning, salt, and pepper. Cover and let it cook.
- Remove the pork chops and debone cutting/shredding the meat into bite size chunks. Return to the slow cooker. Put the bones back in the mixture. (Wring out all the value!) Add the lentils and blend. Cook another hour on high.
- Add water as needed. You determine whether you want the mixture really thick or soupy. Remove the bones before serving!
- Serve with optional garnishing.
Notes
This is a meal! Just add a salad and you're all set!
Leftovers can be frozen. Use freezer zip lock bags or freezer containers.
Depending upon your preference for consistency, add liquid (water, chicken stock, beef stock, vegetable stock) to lessen thickness. (We like our thick! Can even eat with a fork!)
https://allyskitchen.com/slow-cooker-caribbean-jerk-pork-and-red-lentils/
