Slow cooker bourbon-mango pulled pork

    Slow cooker bourbon-mango pulled pork


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    About this recipe: Barbecue sauce, bourbon whisky and fresh mango give this slow-roasted pork shoulder a sweet and smoky flavour. So delicious simply served inside a crusty roll.

    Serves: 10 

    • For the pulled pork
    • 2 mangoes
    • 1.8kg pork shoulder roast
    • 2 tablespoons ground black pepper
    • 1 teaspoon coarse sea salt
    • 1 teaspoon chipotle chilli powder
    • 4 tablespoons balsamic vinegar
    • 500ml water
    • For the whisky-mango bbq sauce
    • 2 teaspoons honey
    • 1 teaspoon chipotle chilli powder
    • 3 tablespoons bourbon whisky
    • 650ml barbecue sauce

    Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

    1. Peel mangoes and remove stones. Place stones in a slow cooker and roughly chop mango; set aside. Place pork shoulder in slow cooker; season with black pepper, salt and 1 teaspoon chilli powder. Pour in balsamic vinegar and water.
    2. Cover and cook on Low until pork is very tender, 5 to 8 hours. Once done, remove pork and discard cooking liquid and mango stones. Shred the pork with two forks.
    3. While pork is cooking, puree chopped mango in a blender until smooth. Pour mango into a saucepan with honey, 1 teaspoon chilli powder and whisky. 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 heat.
    4. Return shredded pork to the slow cooker and stir in barbecue-mango sauce. Cover and cook on High until pork absorbs sauce, 1 to 2 hours.

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