- 2 mangos, cubed
- 2 apricots, cubed
- 1 cup cubed pineapple
- 1 red bell pepper, chopped
- 1 tomato, cubed
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 1/2 cup pineapple juice (I just used the juice from the can of pineapple chunks!)
- salt & pepper
- 1 cup jasmine rice
- 14 ounce can light coconut milk, shaken well (I use Trader Joe’s brand)
- 3/4 cup coconut water
- 2 Tablespoons coconut oil
- 1/4 cup coconut flakes
- salt and pepper
For the Pork
- 3-3 1/2 pounds pork shoulder
- 3 Tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3/4 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 heads of Romaine Lettuce
- 2 Tablespoons olive oil
- In a large bowl combine all the ingredients for the fruit salsa and toss together. Set aside, tossing occasionally until everything else is ready.
- To make the rice, heat a medium sized pan over medium-high heat and add the rice, coconut milk, and coconut water. Bring to a boil, give one last stir so it’s not sticking to the bottom, reduce heat to low, and cover until cooked. Usually about 40 minutes.
- When the rice is cooked, fluff with a fork, stir in the coconut oil, flakes, and salt and pepper. Cover until ready to serve.
- Meanwhile, baste the pork with the olive oil.
- In a small bowl, combine the cumin, chili powder, oregano, smoked paprika, garlic, salt and pepper. Stir together and rub evenly over all the pork.
- Preheat grill to high heat. You want to sear each side to get them cooking. So put the pork on the grill, close the lid and cook for 1 minute. Open the lid, flip, and cook for one more minute.
- Now lower the heat to medium. Close the lid and cook for 4-5 minutes, before flipping and cooking for another 4-5 minutes.
- Turn down the heat to low and cook until the internal temperature reads 145°.
- Remove from the grill, tent with foil, and allow to rest for 5-10 minutes.
- While the pork is resting, grill up your romaine. Cut about 1-2 inches off the top of each heart, and drizzle with olive oil.
- Turn the heat back up to medium-high and place the lettuce across the grates, turning every 1-2 minutes until it is lightly brown on all sides.
- To assemble, Serve each plate with 2-3 romaine leaves, top with sliced pork and a scoop of the fruit salsa. Serve alongside the coconut rice.
Recipe Source: Fabtastic Eats