Mango Pork

6 Servings
1 hr 20 min

Who’s ready for your next go-to meal?? I posted a few days ago about these Quick Pickled Veggies, and promised a dinner recipe to go with them (read through the caption on that Veggie post to find my favorite go-to lunch recipe with them). I love this dish and how simple it is to bring a ton of fresh flavor of to your meals!

This Mango Pork can be made in the Instant Pot or Crock Pot - whatever you’re most comfortable using! In the pictures below, I have it assembled in a Rice bowl, but this would also taste great in some sort of modern Asian-inspired burrito form. Especially if you have leftovers and want to re-purpose it.

I hope you enjoy this dish as much as me and my family do- it’s such a beautiful dish with the different ingredients, a perfect summer meal to avoid turning on your oven!

Let me know if you have any questions or comments by dropping me a note down below, or you can tag me @theflouredcountertop on Instagram. I’d love to hear from you! And make sure you never miss a recipe by following me on Pinterest, under the same name.

Enjoy!

Recipe details

  • 6  Servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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Ingredients


  • 2 cups fresh or frozen Mango
  • 1 Tbsp freshly grated Ginger
  • 1 cup water
  • 1/4 cup Honey or Agave Nectar
  • 1 teaspoon Salt
  • 1/4 cup Lime Juice
  • 4 lbs Pork Shoulder
  • Optional Toppings to make into a rice bowl or burrito:
  • Tortillas
  • White or Brown Rice
  • Pickled Veggies
  • Avocados (sliced)
  • Mangoes (sliced)
  • Teriyaki Sauce
  • Sesame Seeds

Instructions


In a blender, combine 2 cups fresh or frozen Mango, 1 Tbsp freshly grated Ginger, 1 cup water , 1/4 Honey or Agave Nectar, 1 teaspoon Salt, and 1/4 cup of Lime Juice. Blend until smooth.
Grab your 3-4lbs of pork shoulder, and cut it into four or five pieces. It’s important to do this step when using a pressure cooker- your meat will not be as tender if you place the whole pork roast in. Place the pieces in your pressure cooker or slow cooker, and pour 2 cups of the of the mango mixture over the meat. Set aside the rest of the sauce for topping later. Cook it on high pressure for one hour, with a 15 minute pressure release. If using a slow cooker, cook on low for 8 hours.
After the meat is done cooking, shred it and place on top of rice with whatever toppings you’d like. I prefer additional Mango slices, Avocado, Pickled Veggies, Sesame Seeds, Teriyaki sauce, and the rest of the Mango sauce. Additionally, you can make it into a burrito with those toppings. Enjoy!
The Floured Countertop
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