Caribbean Pork Chili (Whole30 Compliant)


I know, I know, to many people who are used to the typical American flavor profiles, the combination of tomatoes, meat, and fruit just sounds weird.  I’m able to recognize that.  Trust me on this: the combination is delicious and you’ll want to start adding pineapple or the like to all of your chili.  I’m not sure that it would taste good with traditional chili…but I know it tastes good in this.

The sour cream garnish obviously is NOT Whole30 compliant.  But you could garnish it with some mango pineapple salsa, some cilantro, some chopped red onion, or even some more diced tomatoes.  I would definitely be on any ship headed to whatever island served this soup all the time.  Oh, and the pork…the pork falls apart in your mouth after basically braising all day.  Yeah, it’s good.


Caribbean Pork Chili (Whole30 Compliant)

Serves 4

2-3 pounds pork shoulder roast (or Boston Butt), cut into 1.5″ chunks

1 large onion, sliced thin

2 Tbsp Kerrygold butter

30 oz diced fire-roasted tomatoes

8 oz tomato sauce

2 Tbsp chili powder

2 tsp cumin

1 tsp salt

2 tsp smoked paprika

1 tsp cinnamon

1/2 tsp allspice

1 mango, peeled and diced

1 pineapple, peeled and diced

Possible garnishes: sour cream, lime wedges, cilantro, pineapple salsa, mango salsa, diced tomatoes


1.- Coat slow cooker with shortening or coconut oil.

2.- Heat fat in large skillet over medium-high heat.  Add pork, being careful not to overcrowd the pan.  Cook for about 8-10 minutes, until lightly browned.  Drain and add pork to slow-cooker.  Add onions to the same skillet for just a few minutes, until starting to brown.  Add to slow cooker.

3.- In large bowl, mix tomatoes, tomato sauce, chili powder, cumin, salt, paprika, cinnamon, and allspice.  Pour tomato mixture over pork.  Cover and cook on low for 8-10 hours.  During the last 30 minutes, add mango and pineapple chunks.  Garnish and serve.


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