Slow Cooker Mango Bourbon Pulled Pork
Mango bourbon pulled pork has the perfect combination of sweet and spicy, and the bourbon gives it that WOW factor! Make it in your slow cooker for an easy crowd-pleasing meal.
Servings: 12
Ingredients
- 2 large ripe mangoes
- 1 pork shoulder roast (3 to 4 pounds)
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 teaspoons chili powder, divided
- ¼ cup balsamic vinegar
- 2 cups reduced-sodium chicken broth
- 1 tablespoon honey
- 1 shot (1.5 fluid ounce) bourbon whiskey
- 16 ounces prepared barbecue sauce (2 cups)
- 12 buns or rolls (for serving)
Instructions
- Peel the mangoes and slice the fruit off the pit. Roughly chop the mango you sliced off the pit; set aside to use later for the sauce. Place the pits into a large slow cooker (5 to 6 quart).2 large ripe mangoes
- Place pork shoulder in the slow cooker, and sprinkle with salt, pepper, and 1 teaspoon chili powder. Pour in balsamic vinegar and chicken broth.1 pork shoulder roast, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ¼ cup balsamic vinegar, 2 cups reduced-sodium 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 the meat with two forks, and return it to slow cooker.
- While the pork is cooking, purée the chopped mango in a food processor or blender until smooth. Pour mango purée into a medium saucepan. Add honey, remaining 1 teaspoon chili powder, and whiskey. Bring mixture to a simmer over medium-high heat.1 tablespoon honey, 1 shot (1.5 fluid ounce) bourbon whiskey
- Reduce heat to medium-low, and simmer, stirring frequently until the sauce has reduced and darkened slightly, about 10 minutes. (Cover the pan partially to contain splatters.) Stir in the barbecue sauce, and remove from heat.16 ounces prepared barbecue sauce
- 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 some of the barbecue sauce.
- Serve on your choice of sandwich buns or rolls. Toast them first for a truly excellent sandwich!12 buns or rolls
Video
Notes
- Storage: Pulled pork should be cooled and refrigerated in a 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 can be refrigerated for up to 4 days or frozen for up to 3 months.
- Reheating: If you are reheating a whole batch, thaw in the refrigerator overnight, if frozen, and reheat on low for 2 to 3 hours or until meat is hot, at least 165°F. You can also reheat it on the stove, medium-low heat (stirring frequently), until hot. If you prefer to heat it in the oven, bake in a large covered baking dish at 325°F for about an hour, stirring once or twice, until hot. Single portions can be microwaved for 45 to 90 seconds.
Nutrition
Serving: 1sandwich | Calories: 368kcal | Carbohydrates: 45g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 885mg | Potassium: 561mg | Fiber: 2g | Sugar: 23g | Vitamin A: 563IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 3mg
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