Grilled Pork Salad with Fruit Salsa and Coconut Rice


Fruit Salsa

  • 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

Coconut Rice

  • 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


  1. In a large bowl combine all the ingredients for the fruit salsa and toss together. Set aside, tossing occasionally until everything else is ready.
  2. 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.
  3. When the rice is cooked, fluff with a fork, stir in the coconut oil, flakes, and salt and pepper. Cover until ready to serve.
  4. Meanwhile, baste the pork with the olive oil.
  5. 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.
  6. 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.
  7. Now lower the heat to medium. Close the lid and cook for 4-5 minutes, before flipping and cooking for another 4-5 minutes.
  8. Turn down the heat to low and cook until the internal temperature reads 145°.
  9. Remove from the grill, tent with foil, and allow to rest for 5-10 minutes.
  10. 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.
  11. 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.
  12. 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

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