Category
Beef, Pork and Lamb
Recipes
Worth the wait!
Submitted by Suzanne Power
Submitted by Suzanne Power
Cook Time
6 hours, 30 minutes
Total Time
6 hours, 30 minutes
Ingredients
Mango-Orange Confit
- 2 Tbsp olive oil
- 1/2 sweet onion, thinly sliced
- 1 mango, diced
- 1/4 cup dried cherries (re-hydrate in warm water for 10 minutes)
- 1 tsp fresh oregano
- 1/3 cup Sauce Goddess Sweet and Spicy sauce
Pork
- 3 lb pork shoulder (Boston Butt)
- salt and pepper
Mango-Orange Goddess Sauce
- 1 cup freshly squeezed orange juice
- 1/2 sweet onion, finely diced
- 1 cup Sauce Goddess Sweet and Spicy sauce
- 2 mangos, diced
- 1/4 cup brown sugar
- 1/4 cup bourbon (optional)
Grilled Fruits
- Several firm bananas
- Fresh pineapple slices
- Fresh peaches, cut in half, cored, skins on
- 1/2 cup Mango-Orange Goddess Sauce (recipe above)
Coconut Rice
- 3 Tbsp unsalted butter
- 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
Instructions
- 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 sauce, 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.
