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Servings: 4, Prep Time: 20 min, Cook Time: 240 min
Ingredients
32 oz [907.2 g] Pork Loin (Tenderloin)
1 medium [61 g] Carrot
0.5 tbsp [3.45 g] Paprika
0.5 tbsp [3.45 g] Onion Powder
0.5 tbsp [4.2 g] Garlic Powder
1 tbsp [18 g] Salt
0.5 tbsp [3.2 g] Black Pepper
1 cup [240 ml] Chicken Broth
2 medium [358 g] Plantains
1 tbsp [14 g] Olive Oil
0.25 cup, sliced [41.25 g] Mango (Diced)
0.25 cup, chopped or sliced [45 g] Tomatoes (Diced)
0.25 cup, chopped [31.5 g] Red Onions
3 tbsp [3 g] Cilantro (Coriander)
1 Juice of 1 lime [38 g] Fresh Lime Juice
Directions
Trim all the fat off the pork loin and cut it into 4 pieces.
Add the pork loin, carrot, paprika, onion powder, garlic powder, half of the salt, black pepper, and chicken broth to a slow cooker.
Cook on high heat for 4 hours or low heat for 8 hours.
Mix the mango, tomato, red onion, cilantro, remaining salt, and lime juice. Refrigerate until ready to eat.
Peel the green plantain and cut it into 2-inch rounds.
Toss the green plantain rounds in olive oil and air fry for 10 minutes at 350°F (175°C).
Smash the green plantain rounds and air fry for an additional 5-10 minutes until crispy.
Top the crispy green plantains with pulled pork and mango salsa.
Nutrition Info
Calories: 486, Fat: 16g, Carbs: 37g, Protein: 49g, Fiber: 4g
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