Let’s talk about tropical food today.
I know it is nothing new around here, but I can’t help it, tropical foods are simply the best!
Ok, and I guess I am especially excited about them today since I am on my way to Florida for a week of warmth and sun (hoping for some awesome hot and sunny weather!). This means that I will be taking my tropical food craze to addiction level. You can pretty much guarantee that I will have eaten my weight in mangos, pineapple and coconut by the time I return home in a week. Pretty excited.
Anyway, I am probably going to try to keep things a little less lengthy this week since I promised little Miss Asher that I would give her my full and undivided attention for the next seven days. And trust me, if you know Asher then you know she will hold me to this.
We have big plans – dying Easter eggs, hanging by the pool, shopping with Nonnie, more hanging by the pool, munching on mangos and pineapples, sipping seltzer water out of fancy tropical glasses (topped with cute umbrellas and fruit…of course) while Nonnie drinks her wine, making Shirley Temples, making cookies, more pool time, having a spa day. Basically just everything fun that sisters can do together, we’ve got it planned. Mostly though, I really just want to be outside, in the sun and sweating (gosh, I love the heat) and hanging with my family.
ANYWAY. I made these Caribbean mango pork and tropical rice plates a little while ago, but when I found out I was actually headed somewhere tropical I decided I would wait to post the recipe. This way I could talk about tropical things and actually be pumped that I am about to be (or maybe even in, depending on what time you are reading) a tropical place.
These plates are probably one of my favorite recipes. Like favorite, favorite. FAVORITE.
It has all the things I love. Tons of flavors, loads of texture, rice, garlic tostones (plantain chips), slow cooked pork, black beans, COCONUT and MANGOS. It’s literally Caribbean on a plate.
AND it’s pretty easy to put together. YES.
You can make the pork in the oven or in the crockpot. I chose the oven just because I decided to sear my pork for a little extra flavor, but both ways are delish. You basically just throw all the ingredients for the pork into a pot and cook low and slow. Aside from making some tropical rice, that’s it. Then put it all together on a plate and call it a day.
I also made some homemade garlic tostones or plantain chips (whatever you want to call them). I LOVE these crunchy/sweet/salty chips, but you do not NEED them. I mean, I surely do, but you know, I am a little freakish. I am not sure if you can buy them in the store or not, but if you can, you could always go that route too, especially if you are looking to save time.
Making them yourself really is not hard though…just sayin…I think they are so worth it.
Such an easy recipe for a busy weeknight dinner and totally perfect for any of those cold (and possibly even snowy) spring days, when we all just wish we could be sitting on the beach and chilling (sorry guys!).
Trust me, I so know that feeling and this meal got me through those feelings. No seriously, it did. Make it, try it, dream about tropical things and love it!!
See, Monday is actually looking pretty awesome!
Gosh, I love when that happens.
Caribbean Mango Pork and Tropical Rice Plates.
Servings: 6 Servings
Calories Per Serving: 542 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 2 tablespoons olive oil
- 2 pounds pork shoulder roast
- 1 ounce can crushed fire roasted tomatoes 28
- 1/3 cup ketchup preferably organic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fresh ginger or ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon all-spice
- 1/4 teaspoon cayenne pepper
- 1/3 cup orange juice
- 3 tablespoons soy sauce
- 1 tablespoon molasses
- 2 1/2 cups cooked black beans (about 1 can drained + rinsed)
- 1-2 mangos peeled + chopped
- 1 batch [Garlic Tostones/Plantain Chips | https://www.halfbakedharvest.com/cuban-black-bean-rice-mojo-burgers-slaw-garlic-tostones/]
- 1 avocado sliced
- limes + warmed tortillas for serving
To make the Pork in the oven
- Preheat the oven to 350 degrees F.
- Heat a heavy bottom dutch oven pan over medium-high heat and add olive oil. Season the pork all over with salt and pepper. Once hot, add pork to dutch oven and sear on all sides until golden brown (about 2 minutes per side). Remove the pot. Add the crushed tomatoes, ketchup, chili powder, cumin, smoked paprika, cinnamon, all-spice, cayenne pepper, orange juice, soy sauce and molasses.
- Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. Shred the pork in the pot and toss with the sauce. Discard and fatty pieces.
- Add the chopped mango and black beans and toss with the pork, cover and keep warm.
To make the Pork in the Crockpot
- Add the pork to the bowl of your crockpot. Add the crushed tomatoes, ketchup, chili powder, cumin, smoked paprika, cinnamon, all-spice, cayenne pepper, orange juice, soy sauce and molasses. Cover and cook on low for 7-8 hours or on high for 4-6 hours. Shred the pork in the crockpot and toss with the sauce. Discard and fatty pieces.
- Add the chopped mango and black beans, toss with the pork, cover and keep warm.
- About 30 minutes before you are ready to eat make the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Add the lime juice + zest, carrots and green onions, toss. Add a handful of cilantro and toss once more.
Putting it All Together
- Divide the rice among plates. Add a tortilla/pitta to each plate and top with shredded pork. Toss on some plantain chips/tostones. Serve with extra mango, shredded coconut, lime and sliced avocado.
It’s the mangos, they put a smile on my face. Always.