Caribbean Pork Casserole
Dive into the vibrant flavors of the Caribbean with this hearty and aromatic Caribbean Pork Casserole! Tender chunks of seared pork shoulder are slow-cooked with a medley of sweet pineapple, creamy coconut milk, and tangy diced tomatoes, all infused with warm spices like allspice, cinnamon, and paprika. Fresh thyme and a hint of garlic bring an herby depth, while colorful bell peppers and carrots add a satisfying crunch. This one-pot wonder is perfect for family dinners or festive gatherings, delivering a burst of tropical flair straight to your table. Serve it over fluffy white rice and garnish with fresh cilantro for a comforting dish that's as visually enticing as it is delicious. Designed to be both flavorful and filling, this easy casserole will quickly become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 800 grams pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic cloves (minced)
- 1 large bell pepper (diced, any color)
- 2 medium carrots (peeled and sliced)
- 200 grams pineapple chunks (fresh or canned, drained)
- 400 grams canned diced tomatoes
- 200 milliliters coconut milk
- 300 milliliters chicken stock
- 1 teaspoon ground allspice
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (for garnish, optional)
- 4 cups cooked white rice (optional, for serving)
Instructions
Preheat your oven to 170°C (340°F).
Heat 1 tablespoon of olive oil in a large oven-safe casserole dish over medium-high heat.
Season the pork shoulder cubes with salt and pepper. Sear them in batches until browned on all sides. Remove the pork and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the casserole dish.
Sauté the diced onion, garlic, and bell pepper for 3-4 minutes until softened.
Add the sliced carrots and cook for an additional 2 minutes.
Stir in the pineapple chunks, canned diced tomatoes, coconut milk, and chicken stock.
Add the ground allspice, cinnamon, paprika, fresh thyme, and 1 teaspoon of salt. Stir well to combine.
Return the browned pork to the casserole dish, mixing it into the sauce and vegetables.
Bring the mixture to a gentle simmer, then cover the casserole dish with a lid or foil.
Transfer the dish to the preheated oven and cook for 1 hour and 15 minutes, or until the pork is tender and flavors are well blended.
Remove the casserole from the oven. Taste and adjust seasoning with additional salt or pepper if necessary.
Sprinkle with fresh cilantro before serving, if desired.
Serve the Caribbean Pork Casserole on its own or over a bed of cooked white rice.
Nutrition Facts
Calories |
3943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.2 g | 266% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 338.1 g | 123% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 64.4 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4625 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
