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!
- 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
- 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.
Nutrition InformationServing Size 1 of 6
Amount Per Serving Calories 447Total Fat 28gUnsaturated Fat 0gCarbohydrates 17gFiber 2gSugar 12gProtein 26g