Jerk Pork Sandwiches with Lime Mayo

(from Better Homes and Gardens Crockery cookbook)


1.5 to 2 lb boneless pork shoulder roast
1 T Jamaican jerk seasoning
1/4 t dried thyme, crushed
1 cup water
2 T lime juice, divided
6-8 kaiser rolls, split and toasted
6-8 lettuce leaves (optional)
6 thinly sliced red or green sweet pepper rings (optional)
1 medium mango, peeled and thinly sliced (optional)
1/2 cup light (or regular) mayonnaise
1/4 cup finely chopped red onion
1/4 t finely shredded lime peel
1 clove garlic, minced

1. Trim fat from meat and rub jerk seasoning evenly over roast.
2. Place meat in 3.5-4 quart crock pot. Sprinkle with thyme and pour water over roast.
3. Cover and cook on low for 8-10 hours or high for 4-5 hours.
4. Meanwhile, in a bowl, stir together the mayo, red onion, lime peel, garlic, and 1 T lime juice. Cover and chill until ready to serve.
5. Remove meat from cooker and reserve juices.  Shred meat, discarding any fat.
6. Skim fat from juices and add just enough of the juices to moisten the meat (about 1/2 cup).
7. Stir 1 T of lime juice into meat.
8. To serve, use a slotted spoon to place pork mixture onto roll bottoms. If desired, layer lettuce, sweet pepper rings, and mango slices.
9. Spoon lime mayo mixture onto each sandwich and add roll tops.