JERK PORK WRAPS WITH LIME MAYO

1 1.2 - 2 lb boneless pork should roast

1 tbsp Jamaican jerk seasoning

1/4 tsp dried thyme, crushed

1 cup water

1 tbsp lime juice

6 to 8 10-inch flour tortillas

6 to 8 lettuce leaves, optional

1/2 cup chopped red bell pepper

1 cup chopped fresh mango or pineapple

1 recipe lime mayo (below)

Trim fat from the pork. If necessary, cut meat to meat in a 3 1/2 or 4-quart slow cooker.

Sprinkle jerk seasoning evenly over meat, rub into meat with your fingers. Place meat in the cooker. Sprinkle with thyme. Pour the water over the meat. Cover and cook on low heat 8 to 10 hours or on high4 to 5 hours.

Transfer the meat to a cutting board and allow to cool slightly. Using two forks, pull meat apart into shreds, discarding fat. Place meat in a medium bowl and stir lime juice into the meat.

To serve, line tortillas with lettuce leaves (if using). Divide the meat among the tortillas, piling meat in the centers. Top with the pepper, mango and lime mayo. 

LIME MAYO

In a small bowl, stir together 1/2 cup mayo, 1/4 cup finely chopped red onion, 1/4 tsp finely shredded lime peel, 1 tbsp lime juice and 1 clove garlic, minced. Cover and refrigerate until ready to serve. Will keep in the refrigerator 1 week.

the file photo