Mango Pulled Pork Sandwiches Recipes

BOURBON-MANGO PULLED PORK

Steps:

• Peel the mangos 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 teaspoon chipotle powder; pour in the balsamic vinegar and water.
• 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.
• While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. 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 barbeque sauce, and remove from the heat.
• Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

PULLED PORK WITH MANGO BBQ SAUCE

Steps:

• For the rub: Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make the BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
• For the BBQ sauce: In a large saucepan, warm the oil over low heat until hot and shimmering. Add the cumin and fennel seeds; they should splutter upon contact, be careful! Once the spluttering subsides, add the ginger, onions, serrano and a little salt to taste. Saute until they soften, but don't let them get any color. Add the mango puree, lime juice, vinegar, Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season.
• Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.
• Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Prepare to have your loved one swoon over you!

BOURBON-MANGO PULLED PORK

Steps:

• For the slow cooker pork: Place the bay leaves in the bottom of a slow cooker and place the pork on top. Sprinkle the pork evenly with the cumin, garlic powder, salt, cinnamon, coriander and oregano. Pour 2 cups water around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on low until the pork shreds easily with a fork, about 8 to 10 hours. Turn the meat after it has cooked for 4 to 5 hours. When the pork is tender, remove from the slow cooker and shred with two forks. Use the cooking liquid as needed to moisten the meat.
• For the mango-jalapeno slaw: Toss together the cilantro, lime juice, orange juice, rice vinegar, mangoes, jalapenos, cabbage, onions and sprinkle of salt gently and marinate in the refrigerator, at least 1 hour.
• For the sauce: Place a large saucepan over medium-high heat and add the mangoes. Using a potato masher, smash the mangoes into a thick chunky paste and cook until the mangoes have reduced and darkened slightly, about 5 minutes.
• Add the whiskey, honey and chipotle powder and stir to blend. Bring the mixture to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, 2 to 3 minutes, allowing the alcohol in the bourbon to cook off. Stir in the barbeque sauce and remove from the heat.
• Gently stir the pork into the mango barbeque sauce, taking care not to break up the tender pork too much. It's desirable for each sandwich to have some chunks of meat that are identifiable as pork. Heat the pork until warmed through. Top the pork with the Mango-Jalapeno Slaw and dig in!

PINEAPPLE MANGO PULLED PORK

Steps:

• Rub salt and pepper over roast. Transfer to a 5- or 6-qt. slow cooker. In a small bowl, mix the mango nectar, pineapple, chutney, lemon juice and zest. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly., Remove roast from slow cooker. When cool enough to handle, shred meat with two forks. Strain cooking juices, discarding fruit; skim fat. Return cooking juices and meat to slow cooker. Stir in green onion. Serve on buns. If desired, top with jalapeno.,

SUPER-EASY PULLED PORK SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
• Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.