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Bourbon-Mango Pulled Pork

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Bourbon-Mango Pulled Pork

Directions

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Ingredients :

  • 2 mangos
  • 1 (4 pound) pork shoulder roast
  • 2 tablespoons ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon chipotle chile powder
  • ¼ cup balsamic vinegar
  • 2 cups water
  • 1 teaspoon chipotle chile powder
  • 2 teaspoons honey
  • 1 (
  • 5 fluid ounce) jigger bourbon whiskey
  • 2 (12 ounce) bottles barbeque sauce
  • Methods :

  • Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
  • Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  • While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
  • Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.
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