Mango Pork
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!
Mango Pork
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!