Comforting Crock Pot Citrus Pork Chili with mango made easily in your slow cooker. This crock pot recipe is easy to make ahead of time for any night of the week, or any special occasion.
The recipe for this mouth-watering chili comes from Natalie Perry’s new cookbook, The Big Book of Paleo Slow Cooking!
This Citrus Pork Chili with Mango comes together seamlessly in your crock pot and the flavors are so big, it’ll bring you to tears!
The shredded pork? So tender and tasty.
The tangy citrus, creamy-sweet mango, and spicy kick?
Perfect compliments to the pork, and a perfect balance to each other.
Way I see it, this chili is an awesome dish to set up in the morning and enjoy with friends and family during any football gathering or simply any night of the week, any time of year.
This recipe comes from Natalie Perry’s (from Perry’s Plate) new cookbook, The Big Book of Paleo Slow Cooking. If you follow my Instagram stories, you saw me rave all about it, as the book is absolutely amazing!
I’ve known Natalie for almost six years – basically since I started The Roasted Root – as her blog, Perry’s Plate was one of the first blogs I started following. It just so happens that Natalie lived in Reno, too, so we’ve met up a few times over the years and have stayed in touch.
Her work is incredibly inspirational, her recipes are squeaky clean yet so healthful, and she’s so sweet and genuine to boot!
Natalie’s book includes 200 recipes for everyday dinners and weekend feasts, tips on optimal slow cooking and what type of slow cooker to use, and her photographs are gorgeous and enticing!
As I went through her book, I couldn’t stop taking note of recipes I wanted to make. I do a lot of slow cooking year round (particularly in the winter), as I find the process incredibly convenient and the end result is always over-the-top flavorful and delicious.
Combine whole food meals with the art of slow cooking, and you instantly have my full attention!
I made a few changes to the recipe, only out of laziness.
For instance, Natalie’s recipe calls for a pork shoulder roast cut into chunks. I left my roast whole and shredded it once it was finished slow cooking just to save the step of chopping the roast (my grocery store didn’t have a pre-chopped roast).
I also used pure maple syrup instead of coconut sugar, but you can easily swap it back. I left my chili cooking all day (upwards of 10 to 12 hours), which resulted in incredibly tender pork and a super flavorful chili. Garrett and I both ate the chili with a little bit of forbidden rice, which was amazing for soaking up the flavorful broth.
The recipe makes a lot (enough to feed 6 to 8), and freezes well! Garrett and I powered through the entire batch in a few days because we loved it so!
Hope you enjoy it as much as we do!
Also check out my Slow Cooker Turkey Chili with Black Beans if you love crock pot chili recipes!
Crock Pot Citrus Pork Chili with Mango
Ingredients
- 2 pounds pork shoulder roast
- 2 teaspoons sea salt
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 15- ounce can diced tomatoes undrained
- 1 8- ounce can tomato sauce
- 2 tablespoons coconut aminos
- 1 4- ounce can diced green chilis
- 1 tablespoon pure maple syrup
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 2 tablespoons ghee melted
- 1 mango peeled, pitted, and diced
- 1/2 cup fresh cilantro chopped, optional
- 1 cup full-fat canned coconut milk
Instructions
- Place the pork shoulder roast in your crock pot and sprinkle with sea salt, chili powder, and ground cumin.
- Add the next 8 ingredients (diced tomatoes through ghee) and stir well. Secure the lid on your slow cooker and cook on low for 6 to 10 hours, or on high for 3 to 4.
- Transfer the pork shoulder to a cutting board and use two forks to shred it. Transfer the meat back into the crock pot, and add the mango, cilantro, and coconut milk. Continue cooking another 15 minutes before serving.
Have you ever tried using frozen mango when mango isn’t in season? I wonder if that would still be good?
Hi Kate!
I haven’t tried using frozen mango, but I think it would work just fine! I would recommend thawing it before using it. My only concern is frozen mango tends to be more tart (less sweet) than fresh mango, so you may want to keep that in mind 😀 Hope you love the chili!
Loved this recipe, but I found it way to heavy/fatty once I made it. The flavor was good though! Do you trim the pork beforehand? Why add ghee and coconut milk if the meat is already so fatty? Any substitutions/recommendations? Again, the meat flavor turned out so good! We ended up draining the fat and liquids and using the meat for tacos. 🙂
Aaah I’m sorry to hear it didn’t turn out as expected! I know roasts can vary in fatiness, so that could definitely play a role. My shoulder roast had already been trimmed of excess fat by my butcher, so I didn’t find the chili to be overly fatty. My guess is if you wanted to try the chili again, you’d have success with a trimmed roast. In this sense, the ghee and coconut milk were a welcome part of the recipe, as they added a creaminess to offset the acidity from the citrus and tomato. Glad you made the best of the situation by turning the meat into tacos. 😉
This was really good and different! I made it last night for dinner with my parents over and they liked it too. Super easy!
Yaaas! I was a huge fan of the chili! Definitely tempted to make it again! xo
Congrats on the PR, lady! Seeing you smash out these half marathons is inspiring me to sign up for a race. Probably a 5k though, lol! I can’t imagine running 13.2 miles at this point. It definitely helps to have someone to run with and B is the opposite of a runner. He has tree trunks for legs. Boy ain’t going nowhere fast.
The citrus is a such fun twist on this chili! It’s perfect for these warmish, slightly cool days before fall arrives!
You’re weekend sounded great…especially the wine tasting in Oregon part. 🙂 I love Oregon pinot noir! That’s great that you did so well in the race too…congrats!
This pork chili looks incredible and I love the fruity element along with those spices!