Cuban Pulled Pork & Aunt Mary’s Mango Chutney {salsa}


A few weeks ago we went to a dinner for hub’s cousin who is getting married in a few weeks. Her Grandmother, Hub’s Aunt Mary made all the food. Aunt Mary did pulled pork and Mango Chutney (kinda more like a salsa to me, probably why i liked it!) that was just terrific! 


Cuban pulled Pork

1 to 2 lb pork loin

1/2 cup olive oil

2 T fresh oregano

Juice from 1 lime & 1 orange

1 t cumin

4 cloves garlic

4 oz crushed pineapple

1 bay leaf

Salt & pepper pork loin, place in crock pot; add all remaining ingredients, except bay leaf, to a mini food processor. Zap and pour over pork. Add bay leaf. Set on Low for 6-8 hours. use 2 forks to shred pork.


Aunt Mary’s Mango Chutney


4 pitted mangos, chopped

sm can of crushed pineapple, drained

1/2 cup brown sugar

2 t kosher salt

2 T cider vinegar

1 jalapeno pepper, seeds & ribs removed

1 T grated fresh ginger root


place all ingredients in sauce pan, bring to boil, reduce heat and simmer 20 mins. Cool completely and serve. I cut the recipe way down and only used 1 mango since it was just for us. It was yummy!!


mango chutney

Serve with black beans and rice for an authentic Cuban meal! It was awesome!!


Mama Bird

Featured Chef Tuesday

chef brad Chef Brad has been in the culinary world for 23 years. He is currently working in China. Currently he is doing consulting work for different restaurants who need are looking to  improve their menus, and advice on menu planning.

Hawaiian Roast Pork Loin with

Tropical Pineapple Salsa

1  tablespoon salt
11⁄2  teaspoons five-spice powder
1⁄2  teaspoon dry mustard
1⁄4  teaspoon freshly ground pepper (black or white)
2  tablespoons molasses

1  (4- to 5-lb.) boneless pork loin
1  tablespoon Dijon mustard

3  cups small diced fresh pineapple (1 lb.)
2  or 3 jalapeño chiles, seeded, finely chopped
1  red bell pepper, finely chopped
1⁄2  cup finely chopped red onion
1⁄3  cup chopped fresh cilantro
1⁄4  cup lime juice
1⁄2 teaspoon salt

1. In small bowl, combine all rub ingredients; mix well. Paint pork Loin with Dijon mustard, just a light brushing. Rub dry rub over painted pork loin. Cover; refrigerate 30 minutes or overnight.

2. Heat oven to 425°F. Place rack in shallow roasting pan. Place pork on rack; add ½ inch water to pan. Bake, uncovered, 30 minutes or until browned.

3. Reduce oven temperature to 250°F.; bake roast an additional 2 to 2 ½ hours or until internal temperature reaches 150ºF., checking to make sure there is always some water in bottom of pan.

4. Meanwhile, in large bowl, combine all salsa ingredients; mix well. Cover and refrigerate.

5. Place roast on carving board. Cover loosely with foil; let stand 15 to 20 minutes. Whisk Dijon mustard into pan juices. Slice pork; place on serving platter. Pour mustard sauce over slices. Serve hot or at room temperature with salsa.

Thanks so much to Chef Brad for an awesome recipe!!  I look forward to seeing more!!

Cranberry Orange Pineapple Salad

No holiday meal is complete without this yummy salad! Don’t let the addition of jello throw you off! I promise it is great and even the haters of all things jello love it!! This is a keeper!! It is of my personal opinion that you should make this a day or two ahead! ENJOY!!

Cranberry Salad
1 can whole berry cranberry sauce
1 can Mandarin oranges
1 sm can crushed pineapple
1/2 c walnuts
1 sm box cherry jello
Dump jello out in a bowl, add 1 cup boiling water and 1 cup juice from oranges or pineapple of both! Add entire can of cranberry sauce, drained pineapple & oranges. Mix well. Add walnuts. Stir and chill overnight!

Hawaiian Chicken

Mercy, I ran into the grocery store today to buy 1 thing, you know how this turns out, 4 bags later I left the store with 2 pks of chix breast that were not frozen as all the protein I have is in my freezer! This is a real oldie but goodie!! You can whip up this marinade really quick, cover your chicken with it and bake. Super simple. I have cut the original recipe in half as I am typically only cooking 3-4 chicken breast at a time. Feel free to double for 6-8 breast.
1/4 c mustard
1/8 c molasses
1/4 c rice wine vinegar (You can use whatever you have on hand)
1/8 c soy sauce
4 oz can crushed pineapple
1/4 tsp curry powder
1/4 c brown sugar
Mix all ingredients in a small sauce pan, bring to slow boil, reduce heat and simmer 10 min. Pour over chicken, cover with foil. Bake at 350 for 45 min, uncover and bake additional 25 mins. Enjoy!!