A little tropical, a little sweet. Paired with rice, this braised mango pork makes for a hearty and inexpensive meal.
Pork butts ain’t just for smoking. Yes, pork butt or shoulder is the cheap cut that makes pulled pork, but that also means it’s perfect for low and slow braising. Letting it chill out in a tasting liquid bath will also help keep the meat moist. It’s kind of like a flavor hot tub. Kind of. Except that visual is sort of gross, so let’s move on. If you can’t find mango nectar you can substitute with pineapple juice or even something more exotic like guava juice.
The seasoning I used for this recipe is actually my own brand, Hardcore Carnivore, and can be found here.
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Mango Braised Pork with Coconut Rice
Ingredients
4–5 lb pork butt, shoulder or neck, skinless & boneless
2 tablespoons Hardcore Carnivore Red seasoning
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
10 oz frozen mango pieces
24 oz mango nectar
2 tablespoons tomato paste
2 cups chicken or vegetable broth
salt to taste
2 cups jasmine rice
13.5 oz coconut milk
Instructions
- Prepare the meat by cutting into large chunks, about 2 inches.
- Coat the meat in the Hardcore Carnivore Red seasoning, tossing to ensure even coverage.
- Heat some of the oil in a heavy dutch oven over high flame. Brown the meat, working in 2-3 batches (depending on the size of your pot/dutch oven). Remove meat from pot once brown and repeat until all batches are finished. Do not overcrowd the pot or the meat will not brown properly.
- Add remaining oil to the empty pot, then add the onions and garlic. Cook until translucent, about 5-7 minutes. Use a wooden spoon to scrape all the brown bits from the meat from the bottom of the pan.
- Add the tomato paste, frozen mango, mango nectar and chicken broth, stir to combine. Then return the meat to the pot and bring the mixture to a boil.
- Once boiled, reduce heat to a simmer and cook until pork is tender, about two hours.
- Use tongs to carefully remove the pork from the liquid, then shred using two forks. Return shredded meat to the pan. Salt to taste and stir to combine – the dish is now ready to serve.
- To make the rice – follow directions on package but substitute 2c water for the coconut milk.
