Bourbon-Mango Pulled Pork

This recipe was the second place entry for the 2012 Wisconsin Pork Association's Mouthwatering Pork competition at the Wisconsin State fair. Recipe submitted by Susan Olson - Milwaukee, WI.

• 2 mangos
• 1 - 4lb. pork shoulder roast
• 2 tablespoons ground black pepper
• 1 teaspoon salt
• 2 teaspoons chili powder
• ¼ cup balsamic vinegar
• 2 cups water
• 1.5 ounce (jigger) bourbon whiskey
• 2 - 12 ounce bottles of BBQ sauce

1. Peel the mangos and remove pits. Place the pits into the slow cooker, then roughly chop the mango and set aside.
2. Place the pork shoulder into the cooking vessel and season with black pepper, salt, and 1 teaspoon chili powder. Add the balsamic vinegar and water to the cooking vessel.
3. Cover and cook on low for 6 hours, or until the meat is tender. Once done, discard the cooking liquid and mango pits, then shred the pork.
4. While the pork is cooking puree the chopped mango in a blender until smooth then pour into a sauce pan along with the whiskey and remaining chili powder.
5. Bring to a simmer and cook for 10 minutes, stirring frequently. Stir in BBQ sauce and remove from heat.
6. Return the shredded pork to the slow cooker and add the mango BBQ sauce. Stir to combine.
7. Cover and cook for 1 to 2 hours or until the pork absorbs the BBQ sauce. Serve on buns, rolls or bread.

Serves 10.

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