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Categories:
mangoes pork shoulder ground black pepper kosher salt chipotle powder balsamic vinegar water chipotle powder honey bourbon barbecue sauce
Viewed: 35 - Published at: 10 years agoIngredients
- 2 mangoes
- 1 (4 lb) pork shoulder
- 2 tablespoons ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon dried chipotle powder
- 1/4 cup balsamic vinegar
- 2 cups water
- 1 teaspoon dried chipotle powder
- 2 teaspoons honey
- 1 1/2 ounces Bourbon
- 2 (12 ounce) bottles barbecue sauce
Method
- Peel mangoes and remove pits. Place pits into a slow cooker, roughly chop the mango and set aside.
- Place the pork shoulder in the slow cooker and season with salt and pepper and chipotle powder. Pour in balsamic vinegar and water.
- Cover and cook on low 5-8 hours until the meat is very tender.
- When done, drain the pork, discard the cooking liquid and pits and shred with two forks.
- Sauce: Puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 tsp chipotle powder and bourbon. 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 barbecue sauce and remove from the heat.
- Return the shredded pork to the slow cooker and stir in the mango barbecue sauce, covering and cooking on high for 1-2 hours until the pork absorbs the barbecue sauce.
