{"id":489,"date":"2008-11-03T22:47:58","date_gmt":"2008-11-04T02:47:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=489"},"modified":"2008-11-04T00:25:35","modified_gmt":"2008-11-04T04:25:35","slug":"slow-cooked-pork-with-mango-salsa%e3%83%9d%e3%83%bc%e3%82%af%e7%85%ae%e8%be%bc%e3%81%bf%e3%80%81%e3%83%9e%e3%83%b3%e3%82%b4%e3%83%bc%e3%82%b5%e3%83%ab%e3%82%b5%e3%81%ae%e3%81%9b","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=489&lang=en","title":{"rendered":"Slow Cooked Pork with Mango Salsa
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Slow Cooked Pork with Mango Salsa<\/strong>
\nDinner November 1, 2008<\/em><\/p>\n

When I saw the picture of this great looking pork dish<\/a>, I knew I wanted to try it myself. And here is what I came up with using this as an inspiration. I loved the combination of slow cooked pork and fresh mango. The secret to my pork was a little apple butter added to the liquid in which the pork was cooked. This gave a subtle but nice fruity flavor. The mango salsa was made with fresh mango, lemon juice, cilantro, green onion, sugar, and salt. Too bad, I forgot to make margarita to serve with this dish!<\/p>\n

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Slow Cooked Pork with Mango Salsa Dinner November 1, 2008 When I saw the picture of this great looking pork dish, I knew I wanted to try it myself. And here is what I came up with using this as an inspiration. I loved the combination of slow cooked pork and fresh mango. The secret […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[],"class_list":["post-489","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=489"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/489\/revisions"}],"predecessor-version":[{"id":550,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/489\/revisions\/550"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}