Chili Mango Pulled Pork

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Rating: 3.7/5 (3 votes cast)
Chili Mango Pulled Pork, 3.7 out of 5 based on 3 ratings


10 minutes

7 - 9 hours


    • 4 lb
      2 kg
      Canadian Pork Shoulder Blade Roast, boneless, well trimmed
    • 2
    • 1 Tbsp
      15 mL
      coarse ground black pepper
    • 1/2 tsp
      2 mL
    • 2 tsp
      10 mL
      ancho chili pepper, divided
    • 1/4 cup
      50 mL
      balsamic vinegar
    • 2 cups
      500 mL
    • 2 tsp
      10 mL
    • 2 Tbsp
      45 mL
      whiskey, optional
    • 2 cups
      500 mL
      chicken and rib barbecue sauce
    • 6
      crusty buns (Ciabatta, Panini or Portuguese)


Peel mangos and reserve pits. Place pits in slow cooker. Dice mango and set aside. Place pork in slow cooker; season with pepper, salt and 1 tsp/5mL of the ancho chili pepper. Pour in vinegar and water. Cover and cook on LOW for 6-8 hours until the meat is very tender. Remove roast to a cutting board; drain liquid and discard mango pits. With 2 forks, pull pork into shreds, discarding any fat. Return pork to slow cooker. In a small saucapan, 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 barbecue sauce. Pour mixture over shredded pork in slow cooker. Cover and cook on HIGH about 1 hour or until most of the liquid is absorbed. Layer pork onto buns and serve.

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