BBQ Mango Pulled Pork with Slaw

For the Pulled Pork

4 lbs of fresh pork shoulder roast
2 medium sized mango
1 28 oz Sweet Baby Ray's Honey BBQ sauce (or any preferred BBQ size)
2 teaspoons sea salt (salt and pepper to taste)
2 tablespoons black pepper (salt and pepper to taste)
2 teaspoons crushed red pepper or chili powder
1/2 cup balsamic or white wine vinegar
2 1/2 cups water
2 tablespoons of raw honey
2 ounce of your preferred bourbon whiskey (Jim Beam etc.) if you prefer not to use alcohol you can replace it with a half a can of Pepsi

For the Fresh Homemade Mango Slaw

1 ripe mango cut into small cubes
2 cups chopped green cabbage
1 cup chopped red cabbage
1 cup shredded and chopped carrots
1/4 cup red onion
1/4 fresh chopped cilantro
2 tablespoons white vinegar
2 tablespoons olive oil
2 tablespoons raw honey (add more to sweeten to taste)
3 tablespoons Miracle Whip or Mayonnaise (your preference of taste)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

For the Pulled Pork

First we want to use the middle portion of the mango. Cut and peel the mango and place the middle seed sections into the bottom of your Crock Pot. (affiliate) Place the remaining flesh part of the mango into a blender and set aside for now. You can go to our guide how to cut a mango if you need to.

Place the pork shoulder on top of the mango seed sections in your crock pot. On one side add half of the sea salt, black pepper and crushed red pepper rubbing it into the pork shoulder. Turn over the pork shoulder and use the remaining half of sea salt, black pepper and crushed red pepper rubbing it in the other side.

Pour in the bottom of the crock pot your vinegar and water. Cover and cook on low for 5-8 hours depending on your crock pot and size of your pork shoulder. You want the pork shoulder to be very tender and cooked thoroughly.

For the Pulled Pork Sauce

While the pork shoulder is cooking, blend and puree the mango you placed into the blender. Pour the mango puree into a saucepan adding 1 more teaspoon crushed red pepper or chili powder, the honey, and bourbon or pepsi. Bring to a slow simmer then reduce the heat to medium low stirring often until the mango starts to darken slightly (approx 8-10 minutes.) Stir in the bottle of BBQ sauce of your choice and remove from heat.

For when the pork shoulder is done cooking ...

Remove the pork shoulder and place onto a cutting board and shred the pork shoulder using forks. Discard the remaining liquid and mango seed sections on the bottom.

Place the shredded pork back into the empty crock pot pouring the sauce on top and mixing well.
Cover and cook on high for approx 1-2 hours allowing the sauce to soak into the shredded pork.

Time to make the Fresh Homemade Mango Slaw

In a large bowl place the mango, green cabbage, red cabbage, carrots, red onion, and cilantro and mix well.

In a small bowl mix the vinegar, olive oil, raw honey, miracle whip/mayonnaise, salt and pepper. Once mixed well pour into the large bowl and mix well.

Refrigerate for at least one hour prior to serving to allow all ingredients to absorb with one another.