Pulled Pork with Mango BBQ Sauce

Pulled Pork with Mango BBQ Sauce


Pits and attached flesh from 2 Mangoes

4 lbs. Country Pork Ribs (or Pork Shoulder Roast)

salt and pepper to taste

1/2 t. dried chipotle chile pepper

1/4 c. apple cider vinegar

1/4 c. water


For Sauce


1/2 t. dried chipotle chile pepper

Flesh from 2 mangoes, peeled

2 oz. Dark Rum

2 c. ketchup

1/2 c. brown sugar

1/4 c. worcestershire sauce

juice from 1/4 lemon

4 garlic cloves, minced


Season the pork with salt, pepper and chipotle chiles.  Place mango pits into the crockpot and lay the pork on top.  Pour in apple cider vinegar and water.  Cover and cook for 6-8 hrs.


While pork is cooking prepare the sauce by placing the mango, rum and chipotle chile into a food processor and pureeing until smooth.  Pour into a saucepan and cook over medium low heat, stirring frequently until mango sauce is reduced, about 10 minutes.  Stir in the remaining ingredients bring to a boil, reduce heat and allow to cook for 5 or 10 minutes until flavors are melded.  Taste and season with salt, pepper and additional chile peppers if needed.  Remove from heat and set aside.


Remove the pork and discard the cooking liquid and mango pits.  Shred the pork, using two forks, taking care to remove any fat, gristle and bones. Return the shredded pork to the crock pot.  Add the BBQ sauce and stir to combine.  Cook on low heat for an hour or longer.