A little tropical, a little sweet. Paired with rice, this braised mango pork makes for a hearty and inexpensive meal.
Pork butt isn’t just for smoking. This affordable cut—also labeled pork shoulder or neck—shines when cooked low and slow. Braising it in a flavorful liquid keeps the meat moist and tender. If you can’t find mango nectar, pineapple juice or guava juice are good substitutes.
Mango Braised Pork with Coconut Rice
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- Author: Jess Pryles
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Ingredients
4–5 lb pork butt, shoulder or neck, skinless & boneless
2 tablespoons Hardcore Carnivore Red seasoning (or your preferred spice rub)
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
10 oz frozen mango pieces
24 oz mango nectar (or pineapple/guava juice)
2 tablespoons tomato paste
2 cups chicken or vegetable broth
Salt to taste
2 cups jasmine rice
13.5 oz coconut milk
Instructions
- Cut the pork into large chunks, about 2 inches.
- Coat the pork evenly with the Hardcore Carnivore Red seasoning (or another rub).
- Heat half the olive oil in a heavy Dutch oven over high heat. Brown the pork in 2–3 batches so pieces don’t overcrowd the pot. Remove each batch and set aside.
- Add the remaining oil to the pot, then sauté the diced onion and garlic until translucent, about 5–7 minutes. Use a wooden spoon to scrape up the browned bits from the bottom of the pan.
- Stir in the tomato paste, frozen mango, mango nectar and chicken broth. Return the browned pork to the pot and bring the mixture to a boil.
- Reduce heat to a gentle simmer, cover, and cook until the pork is tender and easily shredded, about 2 hours.
- Carefully remove the pork with tongs and shred it with two forks. Return the shredded meat to the pot, taste and adjust salt as needed, then stir to combine.
- Prepare the coconut rice according to package directions, substituting the water called for with coconut milk (typically replace 2 cups of water with 2 cups of coconut milk for the listed rice amount).