Caribbean Mango Pork and Tropical Rice Plates.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Caribbean Mango Pork and Tropical Rice Plates.
By halfbakedharvest
Course: Main Course
Cuisine: Caribbean
Keyword: mango, pork, rice, tropical
These plates are probably one of my favorite recipes. Like favorite, favorite. FAVORITE.
Ingredients
Pork
- 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
Tropical Rice
- 1 cup uncooked jasmine or basmati rice
- 1 cup canned coconut milk
- 3/4 cup coconut water
- 3 tablespoons unsweetened flaked coconut
- 1 tablespoon coconut oil
- juice + zest of 1 lime
- 1/2 cup grated carrots
- 2 green onions chopped
- 1/2 teaspoon salt + pepper
The Rest
- 1 batch [Garlic Tostones/Plantain Chips | https://dev.halfbakedharvest.com/cuban-black-bean-rice-mojo-burgers-slaw-garlic-tostones/]
- 1 avocado sliced
- limes + warmed tortillas for serving
Instructions
To make the Pork in the oven
-
Preheat the oven to 350 degrees F.
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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.
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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.
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Add the chopped mango and black beans and toss with the pork, cover and keep warm.
To make the Pork in the Crockpot
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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.
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Add the chopped mango and black beans, toss with the pork, cover and keep warm.
Tropical Rice
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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
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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.
Monday IS looking awesome! All of these tropical flavors going on are making me wish I was going to Florida too! These plates look amazing!
Hope you and Asher both have a great Vacation!
I am heading to Florida in May and now I am even more anxious to go! In the meantime, I am gonna have this tropical bowl of love to to tie me over. Gosh. So beautiful!
GAH! Florida! How I miss living there with it’s sunny weather and palm treats! I may be ( a lot) jealous of you right now.
I think I am going to have to drown my sorros in 2 PLATES of this fabulous pork! Bring on all the tropical goodness…pinned!
This looks so yummy and tropical..can’t wait to try I’m with you on the mangos and pineapple can’t stop eating them…Have a blast with Asher these will me memories she’ll have forever..
Wow, sounds like a fun trip to Florida. Who wouldn’t want to be pounding down on this poolside listening to a few steel drums. Of course, in Buffalo, when the temps hit 40 degrees, every guy in town is wearing shorts (and I must say exposing very white legs to the world)
Hoping your having a wonderful time with Asher and Nonnie (that’s what my kids call my mom!) This pork looks incredible! I think I might just make it this week since it’s lightly snowing outside right now – I need a little tropics in my life!
This little tropical dish looks divine! Loving all the wonderful spices from smoked paprika, to cinnamon and cayenne pepper. All-spice has had my heart for a long while; I cook with it all the time. I hope you have a great time in Florida. I know you work super hard on this blog and otherwise, it is nice to know you will take some time to be with family and to simply kick your feet up by the pool. Enjoy!
GAH!! I could so use a plate of these this morning!!
I’ve decided you need to open a restaurant so I can come and eat these things. I pin so many of your recipes and there’s not enough time to make them all! I’ll just order one of everything and be fat for a day. Or week.
Bring on the tropical food! And if the rest looks anything like this, we’re in luck! Have fun on your trip!
Can’t wait to make this Tieghan, it looks amazing! I hope you’re enjoying Florida and sun and time with your fam!
This is just what I need! The weather where I live keeps switching from cold to hot and back again (can it just accept that it’s supposed to be spring now?) So even though the weather may not be cooperating, I’ll enjoy this tropical dinner! (maybe if I cover the walls with a beach-y wallpaper I can pretend I’m on the beach with you 😉 )
Great post. It’s a two-for!! The post is worth it just for the rice recipe. YUM. Enjoy your sister time. Wish I had one….
Hi:
I made this tonight and it was amazing! I am vegetarian so I replaced the pork with spaghetti squash. It was a great substitute and turned out amazing. My husband was stunned that I actually successfully made rice as well. Thanks!!!
I love when you do tropical food! These plates are just what I’m craving!
I made this last night and let me tell you this was fantastic. My husband is pretty picky and he said “please make this again” Thanks !!!!
WOW! I made the pork out of this recipe and it was flat out delicious!! I used the slow cooker method but seared off my meat first (I have a wicked slow cooker that also sears, roasts and bakes) and it was just incredible. Interesting mix of flavors and love the sweet bits throughout!
Im a fan 🙂
I can not WAIT to make this. Saying it looks amazing is an understatement. Mangos. Coconut. Plantain chips. Heaven. Heaven. Heaven! #Yes Having grandparents from Barbados, and a father who grew up in South America, this recipe is calling my roots! Thanks for posting.
what is for dinner tonight? THIS is for dinner tonight!
Update: I tried this last week and it was delicious! It was a learning experience as I did since things wrong (adding the black beans too early and not cooking it for the full time). But it still came out great and this is definitely going into my rotation. Thanks again for sharing. =)
Can’t wait to make this Tieghan, it looks amazing! I hope you’re enjoying Florida and sun and time with your fam!
I am from the Caribbean and we do not cook pork like this at all. I guess this is more “Caribbean Inspired Pork”!.
Caribbean inspired, yes! 🙂
Thanks Tom!
From the type of recipes you have on your site, you might find it interesting to visit mine. The photos are not as professional as yours, nor is the web page design (just started in April) but the recipes are a type of fusion cooking that mixes Caribbean, Lebanese,Indian and English cooking. Would certainly welcome your feedback.
Can I make the tropical rice the day before? I stress out when I have to do things when guests arrive. I am also doing the pork the day before and will add the black beans and mangoes before I serve when reheating the pork. What do you suggest?
We are having a Caribbean Night with our friends that vacationed with us in St. John’s last month. Painkiller drinks will also be served! Thanks for the recipes! Kay
Yes, you can make the rice a day in advance. Making the pork in advance will be great too! It will develop better flavor this way! Let me know if you have any other questions, thanks!
Omgosh this looks incredible! I definitely want to make it, however I have a question about the rice. I like the flavor of coconut, but not the flaky texture, if I remove the flaky coconut, should I add more of something else to balance the taste?
I already have the pork cooked! What is the best way to combine the other ingredients to make a sauce and then combine it all together?
Hey Kelsey! I recommend making the sauce, simmering it until it’s warmed then tossing with the pork. That will be great I am sure! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Made this tonight but substituted jackfruit for pork shoulder to make it a vegan meal. Served to 3 meat eaters and they absolutely looooooved it! Will definitely make this again.
Thank you so much Kaycie! xTieghan
This looks so good! The recipe says “1 ounce can crushed fire roasted tomatoes 28” – do you mean one 28 oz tin of fire roasted tomatoes?
Hey Jasmine,
Sorry for the confusion, yes you will want to use 1-28 ounce can. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Great flavors, even compromising recipe during Covid!
I miraculously had most of the ingredients but didn’t have 4 hours. But my pork was frozen boneless chops, so I thawed them 1 minute and cut them into bits while icy. Then I started browning them in my big iron skillet while I gathered all those spices (going easy on the cayennebecauseI’m a wimp.)
I didn’t have the canned tomatoes but I had a little leftover marinara. I didn’t have molasses but I had brown sugar. I moved the meat into a casserole dish with the sauce and got it in the oven.
I only had Sushi rice,not longer grain, but it’s rice. And no shredded coconut or coconut oil, but I used the whole can of coconut milk. I also threw the chopped mango in to cook with the rice. I cooked it in the microwave (25 min at .5 power, then it needed another 5 min at .5 power) and it behaved nicely, no boiling over.
I didn’t have carrots but I had the lime and green onion which I mixed and sprinkled on top of the finished meat, which was ready in under an hour, although someday I’d like to do the long version with pork shoulder for extra succulence.
I don’t have plantains but I have banana and avocado available for garnish to preference. I’ve had a nibble and it’s delicious and such a nice change of pace during lockdown! Thanks for putting it out there!
Hi Mary! I am glad this recipe turned out well for you and I love that you were able to use what you had one hand! Thank you for trying this one! xTieghan
Made this tonight; crock pot method. Made the tostones as well…A MUST DO! I varied the presentation slightly but it was a winner in my books. Easy too even though there are a lot of ingredients. Very fresh tasting.
Hey Jane,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan