1. Peel mangoes and remove pits. Place pits into a slow cooker, roughly chop the mango and set aside. 2. Place the pork shoulder in the slow cooker and season with salt and pepper and chipotle powder. Pour in balsamic vinegar and water. 3. Cover and cook on low 5-8 hours until the meat is very tender. 4. When done, drain the pork, discard the cooking liquid and pits and shred with two forks. 5. Sauce: Puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 tsp chipotle powder and bourbon. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. 6. Stir in the barbecue sauce and remove from the heat. 7. Return the shredded pork to the slow cooker and stir in the mango barbecue sauce, covering and cooking on high for 1-2 hours until the pork absorbs the barbecue sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
