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mango pork

Mango Braised Pork with Coconut Rice

  • Author: Jess Pryles



45 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


  1. Prepare the meat by cutting into large chunks, about 2 inches.
  2. Coat the meat in the Hardcore Carnivore Red seasoning, tossing to ensure even coverage.
  3. 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.
  4. 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.
  5. 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.
  6. Once boiled, reduce heat to a simmer and cook until pork is tender, about two hours.
  7. 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.
  8. To make the rice – follow directions on package but substitute 2c water for the coconut milk.