Hot N' Spicy Mango Pulled Pork
mango and peppers make this a treat
Posted by Rachel R.
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You Will Need (15 things)
- 2 ½ lbs boneless Pork shoulder roast (trim off excess fat)
- ¼ cup Chili Sauce
- ¼ cup Kecap Manis
- ½ cup spiced coconut Vinegar *
- 2 tsp freshly ground Black Pepper
- 2 tsp Salt
- 1 ½ tsp pecan Liquid Smoke
- 1 ½ tsp smoked Paprika
- ½ tsp Cayenne Pepper
- For the spice rub: 1/5tsp Sea Salt , 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon cayenne pepper
- 1 Habanero , seeds removed and chopped
- 2 large Mango s, cubed
- 1 Onion , chopped
- 1 Shallots , chopped
- 2 cloves Garlic
Steps (1 step, 50 minutes)
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1
Mix the spice rub ingredients together. Rub them on the pork. Brown the pork on all sides in a nonstick pan. Place roast in slow cooker. Add all remaining ingredients to slow cooker. Cook on low for 8 hrs. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with forks and set aside. Mash any solid bits of the sauce with a potato masher**. Return the pork and the sauce to slow cooker, and toss to evenly coat. Serve on rolls.
*I used Datu Puti brand (it is the easiest one to find in the Baltimore area). Look for it at a market that sells Filipino foods. It's coconut vinegar with a mix of ginger, chiles, pepper and onions.
**If the sauce is very thin, bring it to a boil on the stove and reduce before tossing with the pork.