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Tropical Triple Pork

 Tropical Triple Pork
With a busy day ahead, I threw this jambalaya-style main dish together using items I had on hand—it was so easy! When I served it at dinner, it earned rave reviews from my guests.
8 ServingsPrep: 25 min. Cook: 5 hours


  • 1-1/2 pounds boneless pork loin roast
  • 3/4 pound Johnsonville® Andouille Sausage links, sliced
  • 1-1/2 cups cubed fully cooked ham
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 medium mangoes, peeled and chopped
  • 1 medium onion, chopped
  • 1 cup roasted sweet red peppers, cut into strips
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked rice


  • Place roast in a 5-qt. slow cooker. Add sausage and ham. Stir in the
  • tomatoes, mangoes, onion, red peppers, bay leaf, salt and pepper.
  • Cover and cook on low for 5-6 hours or until meat is tender.
  • Remove roast to a plate. Discard bay leaf. Shred meat with two forks
  • and return to slow cooker; heat through. Serve with rice. Yield: 8
  • servings.