Bourbon Mango Pulled Pork
Ingredients
- 2 mangos
- 1 (4 pound) pork shoulder roast
- 2 tablespoons ground black pepper
- 1 teaspoon kosher salt
- 2 teaspoons chipotle chile powder, divided
- ¼ cup balsamic vinegar
- 2 cups water
- 2 teaspoons honey
- 1 (1.5 fluid ounce) jigger bourbon whiskey
- 2 (12 ounce) bottles barbecue sauce
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Instructions
- Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.
- Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
- While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.
- Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.
Source
Original recipe: View Original