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Caribbean Crock Pot Pork with Mango

Crock Pot ready to go!

Crock Pot ready to go!

Inspired by my sister, who is married to a native of Trinidad, I came up with this Crock Pot dish.  The main ingredients  are Country Style Ribs, Badia brand Sazon Tropical seasoning, Matouk’s West Indian Hot Sauce, Chief Green Seasoning and a mango. The seasoning and sauces can be found in some grocery stores in the Latino section or at Mexican or Caribbean specialty stores.

I started by adding some of the Green Seasoning and West Indian Hot Sauce to the bottom of the Crock pot and set the pot on “low” to begin heating. The hot sauce is potent…use sparing! And adjust to your preference.

Sauces in the bottom of the Crock Pot.

Sauces in the bottom of the Crock Pot.

The Sazon seasoning is sprinkled liberally on all sides of the meat. The tumeric in the seasoning will color your hands, if you touch it…you could use tongs or wear food handling gloves, if you like.

Seasoning the meat.

Seasoning the meat.

Brown the meat on all sides in a preheated frying pan with a little hot vegetable oil. Remove the meat and deglaze the pan with water or a little apple cider.

Browning the meat.

Browning the meat.

Begin layering the meat into the Crock Pot and add fresh mango pieces, more hot sauce and green seasoning. It doesn’t require a lot…maybe a teaspoon of hot sauce and a couple of tablespoons of the green seasoning (I just did it freehand).

Layering in the Crock Pot.

Layering in the Crock Pot.

Put the top on the Crock Pot and cook on low setting for about 6-ish hours, until very tender. (see top photo). About halfway through, I moved the meat around to ensure even cooking. When done, take out the meat and strain the juices.

Separating the fat/liquid/sediment.

Separating the fat/liquid/sediment.

Straining the juices.

Straining the juices.

I actually refrigerated mine overnight and let the fat harden, the juices gelatinize, and the sediment drop to the bottom. The next day, I removed and discarded the fat. I took out the gelatinized juices and discarded the sediment. I put the meat into an oven-safe dish, distributed the jellied juices over the top, and covered with a disk of parchment paper (optional) and sealed with foil. I reheated the meat in a 350F oven for about 45 minutes.

When the meat came out of the oven, I separated it from the juices again, broke it up to serve and moistened with the juices, as desired.

Out of the oven.

Out of the oven.

And plated:

Serving suggestions.

Serving suggestions.

Left: with simple rice and corn; Right: with quinoa and a lentil, tofu, tomato curry. This dish is really very adaptable and easy. I have also made it with the meat marinated in sour oranges juice and the hot sauce and green sauce,  and no mango. You could serve right from the crock pot, but I would still remove the meat, strain the juices and skim the fat. Enjoy!

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