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Bourbon-Mango Pulled Pork


2 mangoes

4 pounds pork shoulder roast (Boston butts)

2 tablespoons ground pepper

1 teaspoon salt

1/2 teaspoon red pepper

1/4 cup balsamic vinegar

2 cups of water


1/2 teaspoon red pepper

2 teaspoons honey

3 shots bourbon

2 (12 ounce) bottles barbecue

*Next time I make this I would add 1 caramelized red onion to the sauce.

  1. Peel the mangoes and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1/2 teaspoon red pepper; pour in the balsamic vinegar and water.
  2. Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  3. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1/2 teaspoon red pepper, 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.
  4. Return the shredded pork to the slow cooker, and stir in the mango barbecue sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbecue sauce.

Original recipe found:


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