halfbakedharvest4.7
Caribbean Mango Pork and Tropical Rice Plates.
These plates are probably one of my favorite recipes. Like favorite, favorite. FAVORITE.
👥 6 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min🔥 Cook: 4h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●pot
- ●dutch oven
- ●bowl
- ●stove
📝 Preparation Steps
1
To make the Pork in the oven
2
Preheat the oven to 350 degrees F.
3
Heat a heavy bottom dutch oven pan over medium-high heat and add olive oil. Season the pork all over with salt and pepper. Once hot, add pork to dutch oven and sear on all sides until golden brown (about ⏱️ 2 minutes per side). Remove the pot. Add the crushed tomatoes, ketchup, chili powder, cumin, smoked paprika, cinnamon, all-spice, cayenne pepper, orange juice, soy sauce and molasses.
olive oil2 tablespoonschili powder1 tablespoonground cumin1 teaspoonsmoked paprika1 teaspoonsoy sauce3 tablespoonsmolasses1 tablespoon
4
Place a lid on the pot and place in the preheated oven. Roast the pork for ⏱️ 3-4 hours or until the pork is falling off the bone and shreds easily. Shred the pork in the pot and toss with the sauce. Discard and fatty pieces.
5
Add the chopped mango and black beans and toss with the pork, cover and keep warm.
6
To make the Pork in the Crockpot
7
Add the pork to the bowl of your crockpot. Add the crushed tomatoes, ketchup, chili powder, cumin, smoked paprika, cinnamon, all-spice, cayenne pepper, orange juice, soy sauce and molasses. Cover and cook on low for ⏱️ 7-8 hours or on high for ⏱️ 4-6 hours. Shred the pork in the crockpot and toss with the sauce. Discard and fatty pieces.
chili powder1 tablespoonground cumin1 teaspoonsmoked paprika1 teaspoonsoy sauce3 tablespoonsmolasses1 tablespoon
8
Add the chopped mango and black beans, toss with the pork, cover and keep warm.
9
Tropical Rice
10
About ⏱️ 30 minutes before you are ready to eat make the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another ⏱️ 20 minutes (don't take any peeks inside!). After ⏱️ 20 minutes remove the lid and fluff the rice with a fork. Add the lime juice + zest, carrots and green onions, toss. Add a handful of cilantro and toss once more.
unsweetened (flaked coconut)3 tablespoonscoconut oil1 tablespoon
11
Putting it All Together
12
Divide the rice among plates. Add a tortilla/pitta to each plate and top with shredded pork. Toss on some plantain chips/tostones. Serve with extra mango, shredded coconut, lime and sliced avocado.
avocado (sliced)1
Nutrition Facts
calories
752 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
12 g
sugar Content
13 g
sodium Content
607 mg
protein Content
30 g
cholesterol Content
61 mg
carbohydrate Content
65 g
saturated Fat Content
14 g
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