A tropical, low-and-slow smoked pork dish infused with bold Caribbean spice and sweet island flavors, perfect for warm summer nights and backyard gatherings.
Cooking Method
Low and Slow Smokehouse BBQ
Maintain a steady 115°C (240°F) in a smoker or charcoal grill using indirect heat and hardwood chunks (preferably fruit wood like guava or apple) for best results.
Ingredients:
- 2 lbs. pork shoulder or pork belly, skin scored
- 2 tbsp Aunty Jen’s Caribbean Seasoning
- 1 tbsp Red ‘Alaea Pa’akai
- 2 tbsp olive oil
- 1 cup pineapple juice, divided
- ½ cup crushed freeze-dried mango
- 12 Hawaiian sweet rolls or 2 cups steamed sticky rice
- Fresh cilantro or mint, for garnish (optional)
- Optional toppings: pickled red onions, thin-sliced jalapeños, lime wedges
Instructions:
- Prep the Pork (1 day ahead)
- Score the fat side of the pork shoulder or belly in a crisscross pattern.
- Rub the pork thoroughly with olive oil, then massage in the Caribbean seasoning and Red ‘Alaea salt.
- Cover and refrigerate overnight to let flavors penetrate.
- Smoke Low & Slow
- Preheat smoker or indirect grill setup to 115°C (240°F).
- Add fruit wood chips for aromatic smoke (e.g., guava, apple, or kiawe).
- Place pork in the smoker and cook for 4–5 hours, or until meat is tender and shreddable.
- Baste with pineapple juice every hour, keeping it moist and layering flavor.
- Finish & Assemble
- Once done, remove pork and let rest 15 minutes.
- Shred with forks, mixing some pan juices back in.
- Sprinkle crushed freeze-dried mango over the shredded pork just before serving—it will rehydrate slightly from residual heat and provide bright, tangy crunch.
- Serve
- Option 1: Pile onto toasted Hawaiian sweet rolls for sliders.
- Option 2: Spoon over warm sticky rice for a hearty plate.
- Garnish with chopped herbs, a squeeze of lime, or pickled onions for brightness.
How to Make Freeze-Dried Mango
Best Method: Using a Home Freeze Dryer
To get truly freeze-dried mango like commercial snack-quality (crispy, shelf-stable, with preserved nutrients), you’ll need a home freeze dryer like a Harvest Right unit.
Equipment:
- Home freeze dryer
- Sharp knife and cutting board
- Parchment paper or nonstick trays
Ingredients:
- Ripe mangoes (as many as you like)
- Look for firm, slightly soft mangoes—Ataulfo or Kent varieties work well.
Equipment:
- Home freeze dryer
- Sharp knife and cutting board
- Parchment paper or nonstick trays
Instructions (Freeze Dryer Method)
- Prep the Mango
- Wash, peel, and slice mangoes into thin slices or small cubes (½ inch thick or less).
- Uniformity is key for even drying.
- Pre-Freeze (Optional but Recommended)
- Lay slices in a single layer on a tray and freeze overnight.
- This reduces workload and time for the freeze dryer.
- Load the Freeze Dryer
- Arrange mango pieces in a single layer on the freeze dryer trays (lined if needed).
- Insert trays into the machine.
- Start the Freeze-Drying Cycle
- Set your machine according to manufacturer’s instructions.
- A typical cycle for mango takes 24–36 hours, depending on size, moisture, and room humidity.
- Test for Doneness
- Mango should be completely dry, brittle, and snap when broken.
- If it feels chewy or leathery, it’s not fully dried.
- Store
- Immediately transfer cooled mango to airtight, vacuum-sealed containers or Mylar bags with oxygen absorbers.
- Store in a cool, dark place. It can last years if stored properly.
Alternative (Crispy-Style) Without Freeze Dryer
Note: This is not true freeze-drying but can mimic the texture.
Ingredients:
- Mangoes, thinly sliced
Equipment:
- Oven
- Baking sheet + parchment
- Optional: fan or low-temp air fryer
Instructions (Oven “Crispy-Dried” Mango)
- Slice mangoes very thin (⅛” or less).
- Preheat oven to 170°F (75°C) or the lowest setting.
- Place slices on parchment-lined tray in a single layer.
- Dry for 8–12 hours, flipping halfway. Keep oven door slightly open to let moisture escape.
- Once crispy, cool fully and store in airtight jars. Will last up to 1 month.
Pro tip: Sprinkle mango slices with lime zest and a pinch of chili salt before drying for a spicy-tangy twist.
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