Description
Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you’ve been trying to figure out a sandwich filling for!
Ingredients
- 2 mangos
- 1 (4 pound) pork shoulder roast
- 2 tablespoons ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon chipotle chile powder
- ΒΌ cup balsamic vinegar
- 2 cups water
- 1 teaspoon chipotle chile powder
- 2 teaspoons honey
- 1 (1.5 fluid ounce) jigger bourbon whiskey
- 2 (12 ounce) bottles barbeque sauce
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 10