Thanks for the advice...
It was a bit disappointing not getting the cook all the way finished last night and my plan was altered...dejected I put the shoulder wrapped in the fridge last night.
New day... I cut the shoulder into chunks this morning and put it in the crock pot with the dark jerk sauce I made, a cup of water and a couple tablespoons of jerk paste. It has cooked down nicely and I just ate a little lunch from it.
Jerk Pork Street Tacos....jerk pork, warm white corn tortilla, drizzled with habanero mango hot sauce, made last night and a little Pickapeppa...with some diced purple onion and a pinch of finishing salt.
I must say, holy wow....it was really delicious a few hours in the crock pot...with the dark sauce.... I was shocked...
My partner said last night....no way not going to do jerk taco at the taco shop....(but I think he will sing a different tune after eating one)
The Yucatan peninsula is essentially in the carribean sea I told him....lol
Here is the habanero mango sauce recipe:
Base recipe is here
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/caribbean-style-mango-habanero-hot-sauce-video/I modified it some...upping the amounts some and adding orange, lemon and lime juice, depending on how sweet or acidic the mango is. It is okay for it to seem a little on the citrus side as long as the heat and sweet are there....this is a condiment after all...and is meant to enhance what you are eating.
Depending on the sweetness of your mango, adjust the sugar and OJ accordingly...you want a nice balance between sweet, hot, citrus and mango...a good balance starts sweet in front, heat builds in the back and sour hits the sides then the mango cools it all off....
3 fresh habenaro peppers (add more it gets hotter - mango tends to nullify the heat after a few seconds in your mouth)
2 ripe mangoes
1 cup of orange juice (more if needed)
1/2 cup water (if needed)
2 T lemon juice
2 T lime juice
4-5 cloves of garlic
1 medium white onion peeled and quartered
1 t. salt (more if desired during cooking)
1 t cumin
1 t ground ginger
1/4 cup cider vinegar (more if desired during cooking)
1 t of cilantro seeds
4-5 allspice berries or 1 t of ground allspice
1 T sugar (optional)
Find and slice along mango seed sides to remove seed and cut in half. SLice a cross hatch in pattern in the flesh and then lay flat and slice the cubes of mango out...might be a bit stringy that's okay.
Put everything in the blender. Blend away.
Pour through strainer into 1 qt. sauce pan...you will have to work it with a rubber spatula...
Heat the sauce to boil reduce and simmer to desired thickness....I like it to just coat a spoon...add vinegar, salt and or sugar to get desired salty,tang and sweet combo .
Cool and pour into a squeeze bottle. refrigerate, enjoy for 3 months.