Bourbon-Mango Pulled Pork


I came home last night to the BEST meal ever last night that James has ever made... Bourbon-mango pulled pork sandwiches with homemade dinner rolls. Who does that? Bakes homemade bread?! He seems to be a master baker when it comes to homemade bread and buns... I've never attempted too many different bread techniques but he always goes after them full force. Pretty impressive I must say... Here is the recipe adapted from that he used. He never follows a recipe verbatim but here is the recipe he used:
1 mango
1 pork tenderloin
1 tsp. kosher salt
1 tsp. chipotle chile powder
1/4 cup balsamic vinegar
2 cups water

1 tsp. chipotle chile powder
2 tsp. honey
1 (1.5 ounce) jigger bourbon whiskey
1 (12 ounce) bottle BBQ sauce.


  1. Peel the mango and remove the pit. Place the pit into a slow cooker, then roughly chop the mango and set aside. Place the pork tenderloin into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; 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 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.
  4. 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.


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