Chili-Mango Pulled Pork
Great Tastes 2010/2011
- 2 mangos
- 4 lb (2 kg) pork shoulder blade roast, boneless and well trimmed
- 1 tbsp (15 mL) coarse ground black pepper
- 1/2 tsp (2 mL) salt
- 2 tsp (10 mL) ancho chili pepper, divided
- 1/4 cup (50 mL) balsamic vinegar
- 2 cup (500 mL) water
- 2 tsp (10 mL) honey
- 1 1/2 oz (45 mL) whiskey (optional)
- 2 cup (500 mL) chicken & rib barbecue sauce
- 6 crusty buns (e.g Ciabatta, Panini or Portuguese buns)
Peel mangos and remove pits. Place pits into slow cooker. Dice mangos and set aside. Place pork into slow cooker; season with black pepper, salt and 1 tsp (5 mL) of the ancho chili pepper. Pour in vinegar and water. Cover and cook on low for 6-8 hours or until the meat is very tender. Remove roast to cutting board; drain liquid and discard mango pits. With 2 forks, pull meat into shreds, discarding any fat. Return pork to slow cooker. In a small saucepan, heat honey, remaining ancho chili pepper and whiskey; bring to a boil. Add diced mango. Reduce heat and simmer, stirring frequently for about 10 minutes, occasionally mashing mango with a fork. Stir in the barbecue sauce. Pour mixture over shredded pork in slow cooker. Cover and cook on high about 1 hour or until most of liquid is absorbed. Layer pork onto buns and serve.
Makes: 6 servings
Courtesy of Manitoba Pork Council
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