Smoky Mango Pulled Pork Sandwiches
serves 4-6
Recipe from Rachel Rappaport
This is one of those recipes that I made by running around the kitchen like a crazy person and trying to use whatever I have on hand. Thankfully I bothered to write down my measurements because I can't wait to make it again.
Read more about this recipe at Coconut & Lime.
ingredients
spice rub:
1 teaspoon chile powder
1 1/2 teaspoon chipotle sauce
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 (3-pound) boneless pork shoulder, trimmed of excess fat
1/4 cup chili sauce
1/4 cup pomegranate-infused balsamic vinegar
1/4 cup bourbon
1 tablespoon chipotle sauce
2 teaspoons black pepper
2 teaspoons salt
1 1/2 teaspoon mesquite liquid smoke
1 1/2 teaspoon chile powder
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon chipotle chile powder
1 teaspoon cayenne pepper
2 habanero peppers, seeded and chopped
Juice and zest of 1 lime
1 large mango, cubed
2 onions, chopped
4 cloves garlic
2 tablespoons olive oil
timer
prep: 15 minutes
total: 6 hours 30 minutes
tools
large skillet
tongs
slow cooker
potato masher
saucepan
instructions
1. Mix the spice rub ingredients together. Rub them on the pork. In a large skillet, heat the oil and then brown the roast well on all sides. Place roast in slow cooker. Add all remaining ingredients to slow cooker.
2. Cook on high in the slow cooker 6 hours. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork (or use your fingers) and set aside.
3. Mash any solid bits of the sauce left in the slow cooker with a potato masher. If the sauce is very thin, remove it to a saucepan and heat on medium until it thickens. Return the pork and the sauce to slow cooker, and toss to evenly coat. Serve on rolls.
