Slow Roasted Jerk Pork with Curried Sweet Potato Puree and Mango Salsa

This plate has a little bit of everything. Savoury and spicy pork is paired with rich sweet potato puree and fresh, citrusy mango salsa for a meal that will impress and delight.

Ingredients

• 4.5 lbs (2 kg) pork shoulder (I used the “Coppa” but any part of the shoulder will do)
• 1 cup (250 ml) Saha Jerk Marinade™, divided
• 2 lbs (900 g) sweet potatoes (approximately 3 large potatoes)
• 1/4 cup (120 ml) Saha Caribbean Curry Base™
• 4 tbsp (60 ml) unsalted butter
• 1 avocado, diced
• 1 large mango, diced
• 1/2 red onion, diced
• 2 tbsp (30 ml) cilantro, finely chopped
• 1 1/2 tbsp (22 ml) olive oil
• 1 tbsp (15 ml) lime juice
• salt and pepper to taste

Method

Preheat an oven to 300°F. Combined the pork shoulder with 180 ml of the Jerk marinade in a large bowl and ensure that the pork is fully coated in the marinade. Set aside. Line a baking tray with foil, pierce the sweet potatoes all over with a fork and set the potatoes on the tray. Line a second tray with foil, set a rack into it and place the pork on the rack. Put the pork into the preheated oven and set a timer for an hour. Once the hour has passed, baste the pork with half of the remaining jerk marinade, add the tray with the sweet potatoes to the oven and return the pork to the oven. Set your timer for another 1 1/2 hours and in the meantime, prepare your salsa. In a medium sized bowl, mix the olive oil, lime juice and chopped cilantro. Add the diced mango, avocado and onion and toss until well coated. Once the 1 1/2 hours has passed, baste the pork with the remaining marinade, remove the sweet potatoes from the oven and set aside to cool. Return the pork to the oven for another 1/2 hour. When the potatoes have cooled enough to handle, peel them and place them in a large bowl. Add the butter and curry base to the potatoes and mix with a fork until well combined and smooth. Once the 1/2 hour has passed, remove the pork from the oven and let rest for at least 15 minutes. Cut the pork into thick slices and serve over the sweet potatoes with a generous portion of the mango salsa.

Serves 8