Place pork shoulder into the slow cooker, and sprinkle with black pepper, salt, and 1 teaspoon chili powder. Pour in balsamic vinegar and chicken broth.
Cover and cook on low for 7 to 8 hours or until the meat is very tender and falling away from the bone. Drain the pork, discarding the cooking liquid and mango pits. Shred with two forks, and return pork to slow cooker.
While the pork is cooking, puree the chopped mango in a blender until smooth. Pour mango puree into a medium saucepan. Add honey, remaining 1 teaspoon chili powder, and whiskey. Bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Be careful for splatters! Stir in the barbecue sauce, and remove from heat.
Stir the mango barbecue sauce into the shredded pork in the slow cooker. You may not need it all, depending on how saucy you want it. Cover and cook on high 1 to 2 hours until the pork absorbs the barbecue sauce.
Nutrition is for pulled pork and sauce only, and does not include bun.
Storage: Pulled pork should be cooled and refrigerated in a tightly covered container. If you're refrigerating the whole batch, spread it out in a thin layer in a large container so it cools more quickly. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Slow Cooker: This method is great if you froze a whole batch. Thaw in fridge overnight, and reheat on low for 2-3 hours or until hot, at least 165°F.
Stove: Over medium-low heat (stirring frequently), until hot, at least 165°F.
Oven: In a covered baking dish at 325°F for about an hour, stirring once or twice, until hot.
Microwave: Reheat single portions of meat for 45-90 seconds or until hot. This is not our preferred method, as the meat may become tough.