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Tropical Mango Pork - Ready to Eat Dinner

6 Servings Recipe By

Ingredients

  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Ginger, Ground
  • 14 ounces Diced Tomatoes, Fire Roasted
  • 1/3 cups Tomato Paste
  • 1/3 cups Orange Juice
  • 3 tablespoons Coconut Aminos
  • 3 pounds Pork, Shoulder
  • 2 tablespoons Ghee
  • 2 cups peel, pit, and dice Mango

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 596 Calories
  • 34g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 152mg Cholesterol
  • 514mg Sodium
  • 27g Total Carb
  • 4g Fiber
  • 21g Total Sugars (Includes 0g Added Sugars)
  • 45g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Plaid and Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mix together the chili powder, cumin, ginger, tomatoes, tomato paste, orange juice and coconut aminos.
  2. Place the roast in the slow cooker and top with the sauce.
  3. Top the roast with the ghee.
  4. Cook on low for 7-8 hours.
  5. Shred the pork and stir in the diced mango.
  6. Cook for an additional 30 minutes.
  7. Allow to cool.
  8. Divide the pork among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

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