Slow Cooker Citrus Pork Chili with Mango
A vibrant slow-cooker chili that combines tender shredded pork with warm spices, bright citrus notes from orange and lemon zest, and sweet mango chunks. The coconut milk adds richness while keeping it dairy-free, and fresh cilantro brings herbaceous freshness. Serve for casual weeknight dinners or meal prep for the week ahead. This version balances savory chili spices with unexpected tropical fruit and citrus, creating a complex flavor profile that feels both comforting and refreshing.
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 whole mango, peeled, pitted, diced
- ½ cup fresh cilantro, chopped(optional)
- 1 cup full-fat canned coconut milk
Instructions
- 1
Add pork shoulder to crock pot and season with sea salt, chili powder, and cumin.
- 2
Add diced tomatoes, tomato sauce, coconut aminos, green chilis, maple syrup, orange zest, lemon zest, and melted ghee. Stir well and secure the lid.
- 3
Cook on low for 6 to 10 hours or on high for 3 to 4 hours.
- 4
Transfer pork to a cutting board and shred using two forks.
- 5
Return shredded pork to crock pot and stir in diced mango, cilantro, and coconut milk.
- 6
Cook for 15 minutes more, then serve.
Tips
For deeper flavor, toast the chili powder and cumin in a dry skillet for 1 minute before adding to the crock pot.
Add the mango and coconut milk only at the end to preserve the fruit's fresh texture and bright flavor.
Leftovers freeze well for up to 3 months; thaw overnight in the refrigerator before reheating.
Good to Know
Cover and refrigerate for up to 4 days in an airtight container.
Prepare through step 2 up to 8 hours ahead. Start cooking when ready. Alternatively, make the full recipe and refrigerate; reheat gently on low in the crock pot.
Ladle into bowls and top with fresh cilantro, diced avocado, sliced lime, or a dollop of full-fat yogurt if not dairy-free.
Common Mistakes
Don't skip the citrus zests; they provide brightness that prevents the chili from tasting one-dimensional and heavy.
Don't overcook the final 15 minutes; mango can become mushy if exposed to heat too long.
Don't omit the cilantro if you enjoy herbaceous notes; it balances the sweetness of mango and maple syrup.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of pork?
Yes. Pork butt, pork loin, or even chicken thighs work well. Adjust cooking time for smaller cuts; chicken thighs need only 4 to 6 hours on low. Lean cuts may dry out, so stick with fattier options.
How long can I keep this chili in the freezer?
Freeze for up to 3 months in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the crock pot on low. The mango texture may soften upon thawing.
Can I add beans to this recipe?
Absolutely. Stir in 1 to 2 cans of black beans or pinto beans during the last 30 minutes of cooking to warm through. This adds fiber and makes the chili more filling without significantly changing cook time.