Chili Lime Mango Pork Carnitas
Recipe type: Entree
Cuisine: Mexican
Cook time: 
Total time: 
This Chili Lime Mango Pork Carnitas is a crispy, tangy slow cooker pulled pork, a twist on the classic Mexican dish.
  • 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
  1. Rinse and dry the pork, then massage salt and pepper onto the meat.
  2. Mix together the olive oil, oregano, and cumin, then rub the mixture onto the meat. Place it into the slow cooker, fatty side up.
  3. Add in the mango, orange juice, jalapeno, garlic, and onion. Cover and cook on low for 8-10 hours.
  4. 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.
  5. Using two forks, shred the pork.
  6. 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.
  7. 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.
This makes a pretty large batch of pulled pork. If you cannot eat it all right away, reserve some in a freezer container with some of the juice added, before the pan frying step. Once you are ready to make it again, thaw and reheat, remove the juices, and pan fry per the directions here.
Recipe by Arts and Crackers at