2 Tbsp finely chopped green onion (white and green parts)
1 1/2 cup jasmine rice
1 1/2 cup water
1 1/2 cup coconut milk
1/2 tsp salt
Preheat oven to 350. Line a roasting pan with foil. Mix olive oil, onion, mango, cherries, oregano and Spicy Grill Glaze in a medium bowl. Set aside.
Rub the roast with salt and pepper. Place the roast on a rack in the pan. Pour confit over the roast. Cover the roast with foil and place in oven. Bake 4-6 hours or until done. When the roast has 2 hours left, remove the foil.
Make the sauce-combine O.J., Spicy Grill Glaze, mangos, brown sugar and bourbon in a small saucepan. Bring to a boil, and then simmer slowly for 45 minutes.
30 minutes before the pork is done, begin the rice. In a large saucepan, sauté the green onion in the butter for one minute. Add the rice and continue to sauté until the rice is coated with the butter and begins to turn opaque. Add the water, coconut milk and bring to a boil, stirring frequently. Add salt and stir one final time. Immediately turn the heat to low, cover the pot and cook for 25 minutes. After 25 minutes, remove from the heat and let stand.
Heat the grill and prepare the fruits.
Remove the pork for the oven, tent with foil and let rest for 10 minutes. Pull the pork apart into bite sized pieces.
While the meat is resting, brush the fruits with the sauce and grill 2-3 minutes until grill marks appear.
Serve rice topped with pork, sauce and grilled fruits.
Cook Time: 6 hours, 30 minutes
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