Crockpot Jerk Seasoned Pork Stuffed Poblano Peppers

Pat pork roast dry with a paper towel. Rub a generous amount of Jerk Seasoning on the roast and place in a crockpot for 6-7 hours or until pork can be easily shredded and chopped.

Drain the canned pineapple and reserve juice. Add a tablespoon of jerk seasoning to the pineapple juice.

Once pork is finished cooking, chop the pork into small pieces. Preheat oven to 375 degrees.

Slice the poblanos lengthwise, remove seeds and membranes. Place the poblanos cut side down on an aluminum foil lined baking sheet. Spray or rub vegetable oil on the poblanos and bake for 12 minutes. This will make the poblanos more pliable and fork tender. Allow to cool enough to handle. Set aside.

While poblanos bake, sauté red onions in a tablespoon of olive oil. Add pineapple chunks and pineapple juice seasoning blend to the pan. Stir until combined. Salt and pepper to taste.

Add pork to the skillet mixing until combined.

Stuff the poblano peppers with the pork mixture and place back on the foil lined baking sheet.

Top with cheese and sprinkle with pepper. Bake for 12-15 minutes or until cheese is melted. Dice the tomato for the topping. Cut the tomatoes in half lengthwise, scoop out the inside seeds and discard or mulch, dice the remaining.

Sprinkle with diced tomatoes and serve. Enjoy!