Caribbean Mango Pork and Tropical Rice
Ingredients
The Pork
-
2
tablespoons
olive oil
-
2
pounds
pork shoulder roast
-
1
can
crushed fire roasted tomatoes (28 oz)
-
⅓
cup
ketchup
-
1
tablespoon
chili powder
-
1
teaspoon
ground cumin
-
1
teaspoon
fresh ginger or ground
-
1
teaspoon
smoked paprika
-
½
teaspoon
cinnamon
-
¼
teaspoon
all-spice
-
¼
teaspoon
cayenne pepper
-
⅓
cup
orange juice
-
3
tablespoons
soy sauce
-
1
tablespoon
molasses
-
2½
cups
cooked black beans (about 1 can drained + rinsed)
-
1-2
mangos (peeled + chopped)
The Tropical Rice
-
1
cup
uncooked jasmine or basmati rice
-
1
cup
canned coconut milk
-
¾
cup
coconut water
-
3
tablespoons
unsweetened flaked coconut
-
1
tablespoon
coconut oil
-
1
juice + zest of 1 lime
-
½
cup
grated carrots
-
2
green onions (chopped)
-
½
teaspoon
salt + pepper
The Rest
-
1
batch
Garlic Tostones/Plantain Chips
-
1
avocado
sliced
-
as needed
limes + warmed tortillas for serving
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in a heavy bottom dutch oven and sear the seasoned pork until golden brown.
- Add crushed tomatoes, ketchup, and spices to the pot and cover it.
- Roast in the oven for 3-4 hours until the pork shreds easily.
- Shred the pork in the pot and mix with the sauce, then add mango and black beans.
- For crockpot, combine all ingredients and cook on low for 7-8 hours or high for 4-6 hours.
- For the rice, combine coconut milk and coconut water in a pot, bring to a boil, then add rice and other ingredients.
- Cover and cook on low for 10 minutes, then let sit for 20 minutes.
- Fluff the rice and mix in lime juice, carrots, and green onions.
- Serve rice on plates topped with pork, plantain chips, and garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
752
Total fat
30g
Total carbohydrates
80g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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