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Prep Time

Prep Time

10 min

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Total Time

4 hrs

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Calories per serving

210

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Servings

10

Ingredients (11)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 2 to 3 pounds boneless, skinless pork shoulder, trimmed of excess fat and cut into 4-inch pieces
  • 1 tablespoon vegetable oil
  • 1 jar (16 oz.) hot salsa
  • 2 tablespoons tomato paste
  • 2 clove garlic, finely chopped
  • 3 cups frozen DOLE® Mango Chunks, partially thawed
  • 1/3 cup chopped fresh cilantro
Directions
  1. Stir together chili powder, cumin, salt and paprika, in large bowl.  Stir in pork pieces until coated.
  2. Heat oil in large skillet over medium-high heat, add pork pieces to quickly brown the pork.
  3. Combine pork, salsa, tomato paste and garlic in slow cooker.  Stir well to combine all the ingredients.  Cook on HIGH for 4 hours.
  4. Shred pork and return to slow cooker, stir in mango chunks and cilantro.