• 4-5 lb boneless, skinless pork shoulder or butt
• 2 tablespoons Hardcore Carnivore Red
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, crushed
• 10 oz frozen mango pieces
• 24 oz mango nectar
• 2 tablespoons tomato paste 
• 2 cups chicken or vegetable broth
• salt to taste
• 2 cups jasmine rice
• 13.5 oz coconut milk

Method:

1. Prepare the meat by cutting into large 2 inch chunks. Cover the meat well with the seasoning, and toss to coat. 
2. Heat a little oil in a heavy dutch oven over high heat. Working in 2-3 batches (depending on the size of your pot), brown the meat. Remove meat from pot once brown and repeat until all batches are finished. Do not overcrowd the pot or the meat will not brown. 
3. Add a little more oil to the empty pot, then add the onions and garlic. Cook until translucent, about 5-7 minutes. 
4. Add the tomato paste, frozen mango, mango nectar and chicken broth, stir to combine. Then return the meat to the pot and bring the mixture to a boil. 
5. Once boiled, reduce heat to a simmer and cook until pork is tender, about two hours. 
6. Use tongs or a skimmer to remove the pork from the liquid, and shred with two forks before returning to the pan. Salt to taste and stir to combine - the dish is now ready to serve. 
7. To make the rice - follow directions on package but substitute 2c water for the coconut milk.