I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received DOLE Fruit n’ Spice products to facilitate my review. #MomBlogTourFF
We love slow cooker meals because they are so easy to have ready. I love the taste fruit and spices with meat, and I also love authentic Mexican food, so this Chili Lime Mango Pork Carnitas was born.
While my Chili Lime Mango Pork Carnitas is not exactly authentic, as I used some different, interesting flavors, it is based off of the classic recipe. Pork Carnitas is a Mexican slow cooker pulled pork. It has citrus flavor notes and a crispy texture.
My Chili Lime Mango Pork Carnitas is delicious and has such a refreshing flavor. My husband could not get enough of it! The recipe features DOLE Fruit n’ Spice Chili Lime Mango Chunks, which I will share more about later.
Chili Lime Mango Pork Carnitas
The first step is to prep the meat. You will want to rinse and dry the pork. I just dried it with a flour sack kitchen towel. Rub in salt and pepper.
In a small dish, combine olive oil, oregano, and cumin until a thick sort of paste is formed, then rub this onto the pork.
Place the pork into the slow cooker, fat side up.
To the slow cooker and pork, add the onion, garlic, jalapeno, orange juice, and mango. If you would like, you can add the entire jalapeno for more flavor. Slow cook on low for 8-10 hours. I ran out of time near the end of 8 hours, so I upped it to high for about an hour to speed up the cooking, so that is an option if you do not have the time to wait for it to get completely tender slowly.
The pork should easily pull apart once it is finished cooking.
Once it has finished cooking, remove the fat and large pieces of fruits or vegetables if you do not wish to keep them in with the meat. Remove the liquid as well and set aside.
Let the pork cool off some, then shred it apart with two forks.
In a large pan, heat the vegetable oil then add the shredded pork and saute a few minutes, pressing down on the top so the under side gets crispy.
Serve immediately. Add some of the juices to the meat when you serve. Chili Lime Mango Pork Carnitas is great served as is, added to tacos, or on a sandwich.
We served our Chili Lime Mango Pork Carnitas on homemade flour tortilla shells (they were so easy to make and delicious–I just used a generic recipe I found online and my kids helped too) with toppings like red onions, DOLE Chili Lime Mango chunks, avocado, and cilantro.
- 5 lbs pork shoulder/pork butt, bone-in
- salt and pepper
- 1 Tablespoon oregano
- 1 teaspoon cumin
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ½ to 1 whole jalapeno, seeded and de-ribbed, chopped
- juice of ½ an orange
- 1 cup DOLE Fruit n' Spice Chili Lime Mango Chunks
- 3 Tablespoons vegetable oil
- Rinse and dry the pork, then massage salt and pepper onto the meat.
- Mix together the olive oil, oregano, and cumin, then rub the mixture onto the meat. Place it into the slow cooker, fatty side up.
- Add in the mango, orange juice, jalapeno, garlic, and onion. Cover and cook on low for 8-10 hours.
- Once the meat is tender, remove the fat and any large pieces of vegetables or fruits you do not wish to keep in the mix. Remove the liquid and set aside.
- Using two forks, shred the pork.
- In a large pan, heat the vegetable oil then saute the pork, pressing down on top with a spatula until the under side is crispy.
- Serve immediately, drizzling a little of the reserved juices over the top. A great serving option is to make tacos. Layer the pork onto a homemade flour tortilla shell and top with things like cilantro, more of the mango chunks thawed and cut into smaller bits, red onions, and avocado.
DOLE Fruit n’ Spice comes in three varieties: Chili Lime Mango Chunks, Honey Lime Pineapple Chunks, and Cinnamon Apple Slices. You can find them in the frozen food aisle. Let them thaw slightly before eating them as a snack. You can also send them through a food processor and make them into ice cream!
Since I am a big fan of spices, I absolutely loved the Chili Lime Mango Chunks. They are sweet with a kick. Some pieces can get pretty spicy, but I love it. These are a great snack and are delicious in recipes. DOLE has a recipe for mango salsa using these and I have to try it!
The Cinnamon Apple Slices are great on their own, with yogurt, in mini pies…I treat them like pie apples. These have a little kick to them too–they have a hint of chili powder in there!
If you are not a big fan of spiciness, you will love the DOLE Fruit n’ Spice Honey Lime Pineapple Chunks. They are sweet and a little tangy. These would be great in yogurt, a smoothie, or with some chicken and rice (I’m thinking Hawaiian Chicken is on the menu.).
Have you seen our other recipes inspired by cuisines around the world? Check out our Asian-inspired Peppered Oat-Crusted Chicken with Orange Sauce, American-inspired Baked Macaroni and Cheese with Crispy Topping, Caribbean-inspired Coffee Coconut Shrimp, Italian-inspired Pesto Fresco Pasta, Mediterranean-inspired Mediterranean Salsa Relish, German-inspired Green Tea Spritz Cookies with Green Tea Icing, and “Back-to-School cuisine” Emoji Fruit Cups.
I would love to hear from you in the comments below–-Which Fruit n’ Spice variety do you want to try first?