Alrighty....so here's my recipe. I made up this recipe by tweaking (or rather mutilating) a recipe I found a while back. After changing a majority of the ingredients and proportions, the name had to be changed too since it no longer applied to my recipe.
David says he initially thought my cooking was abstract since I can't follow a recipe for the life of me and more often than not, just make up stuff on my own. For a rough estimate on serving size, I doubled this recipe for the chickenstock BBQ. ENJOY!!!
Mango-Chipotle Pulled Pork
4 mangos
4 lbs lean pork (shoulder roast, tenderloin, etc)
2 Tbl ground black pepper
1 tsp salt
1 Tbl chile powder
1/4 cup balsamic vinegar
1/2 of a 12 oz. bottle of beer
1 cup water (adjust as needed depending on size of crock pot)
Sauce:
1 Tbl chile powder
2 tsp honey
1.5 oz. bourbon whiskey
2-12 oz bottles BBQ sauce*
2-5 peppers from canned chipotle peppers in Adobo sauce**
Directions:
1) Peel and coarsely chop the mangos. Place the pits into the slow cooker and set aside the chopped mango. Place pork to the slow cooker and add black pepper, salt, and chile powder. Pour in beer, balsamic vinegar and water.
2) Cover and cook on low for 8 hrs. or until the meat is tender and easily shredded. When done, drain pork and discard the liquid and mango pits. Shred the pork with two forks.
3) For the sauce: puree the chopped mangos and chipotle peppers until smooth. Add the mango-pepper puree, honey, chile powder, and whiskey into a saucepan. Simmer while stirring frequently until the mango has slightly darkened and thickened (~10 mins). Stir in BBQ sauce and remove from heat.
4) Return the pulled pork to the slow cooker and stir in Mango-Chipotle BBQ sauce (as prepared above). Cover and cook for 1-2 hours to allow the pork to absorb the BBQ sauce.
*Most BBQ sauces come in 18 oz., so I usually use that size and add the sauce until i think it is plenty. I usually use Honey-Chipotle BBQ Sauce, but this time (for the BBQ) I used 1/2 Honey-Chipotle BBQ sauce and 1/2 homemade
Bourbon Whiskey BBQ Sauce that David makes (from Allrecipes.com). YUM!). The amount used depends on how "saucy" you want the pulled pork.
** Fresh would probably taste better if you found any; however, I have not had much luck finding any, so I use the canned peppers.
