Slow cooker bourbon-mango pulled pork

    TheBritishBaker

    Slow cooker bourbon-mango pulled pork

    Recipe photo: Slow cooker bourbon-mango pulled pork
    5

    Slow cooker bourbon-mango pulled pork

    (316)
    6hr15min


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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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (316)

    Reviews in English (244)

    by
    148

    Made it for a party. Some of the comments I heard besides "delicious" were "This is definately a two plater" I did make my own version. After slow cooking 10 pounds for 14 hours, I  -  11 May 2008  (Review from Allrecipes US | Canada)

    by
    95

    I just made this recipe today and it is definitely a "keeper"! My husband even said it is better than his mother's - and he's never said that before! I followed the recipe exactly except that I used a 7 pound pork shoulder (instead of 4 pounds)and the ratio of pork to sauce was perfect. (If I had used only a 4-lb. pork I'm sure it would have been swimming in sauce.) I cooked the shoulder for 6-1/2 hours, then 'pulled' it, then cooked it for another hour and a half. The mango sweetens it a bit and the chipolte chile pepper gives it a nice kick! Absolutely fabulous - thanks for sharing!  -  30 Mar 2008  (Review from Allrecipes US | Canada)

    by
    64

    OMG!OMG! I have been on a roll- every recipe ive tried has been great lately. Ths was no exception. This looked unusual but delish so I decided to try it. It WAS unusual but in a very good way. I ended up using more BBQ sauce than called for but thats cuz I like em saucy. Actually, I used 2 different BBQ sauces. I used 2 regular bottles of Kraft bbq sauce, and I also used part of a raspberry-chipolte bbq sauce I had in the pantry. WOW. Iam sure it would have been fine without the touch of raspberry, but MAN, it made it so good and slightly sweet. Still spicy though. I cant wait to make this again, I am running out of good things to say about it. Just give it a try, you will not be sorry!!  -  25 Sep 2008  (Review from Allrecipes US | Canada)

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