Mango Jalapeño BBQ Pulled Pork

Mango Jalapeño BBQ Pulled Pork

A BBQ pulled pork sandwich can be a great lunch or dinner in the summertime, but no-one wants to keep their oven on for hours in the summer heat. So, this recipe for mango Jalapeño pulled pork is made in the slow cooker. This way you can get the meal going and go about enjoying your summer day while it cooks.

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There is something magical that happens when you cook in a slow cooker. While it looks like nothing is really happening, the food inside is slowly breaking down, becoming more tender and more flavorful. By the time the slow cooker has finished, meats cooked inside fall apart and the juices surrounding them are full of flavor. All you have to do is give everything a good start. In this recipe for BBQ pulled pork, that good start comes in the form of a delicious spice rub on the pork and by searing the pork pieces before letting the slow cooker work it’s magic.

A collection of spices in small glass bowls on a countertop.

Once the pork is nicely browned, your work is mostly done and it’s time to pass the baton to the slow cooker. Onions get a quick sauté and beer and beef stock are added to become the braising liquid base. (If you don’t like beer, or don’t want to cook with beer, just substitute more beef stock.) 

Pieces of browned pork butt in a slow cooker with onions and liquid.

Now you have seven hours to make the mango-Jalapeño BBQ sauce while the pork cooks on the low slow cooker setting. Obviously, it won’t take seven hours to do this, so you can choose to make the sauce right away, or just before the pork has finished. It’s a very simple sauce to make – a quick sauté of onion and Jalapeño pepper and then add the remaining ingredients and bring it all to a simmer for 30 minutes.

Piece of mango on a wooden cutting board with a knife in the foreground.

When the slow cooker has done its work, the pork will be tender enough to shred with a couple of forks. Transfer the braising liquid to a fat separator and let the fat rise to the surface. There will be a significant amount of fat, so separating the fat from the juice (or at least skimming the fat from the surface) is an important step. Add some of the de-fatted braising liquid to the BBQ sauce and reserve the rest for later. 

Pork butt being pulled on a wooden cutting board.

The last step is to combine the pulled pork and the mang0-Jalapeño sauce and let it cook for another 30 to 60 minutes in the slow cooker to blend all the flavors. Then, thin the mixture with some of the reserved sauce (only if you need it) and it will be ready to go, however you’d like to serve it – in a sandwich, in tacos, or even a lettuce wrap. 

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Mango Jalapeño BBQ Pulled Pork - Slow Cooker Version

Nutrition Info Print Recipe
  • Prep Time: 15 m
  • Cook Time: 8 h
  • Marinating Time: 1 h
  • Total Time: 9 h 15 m
  • Servings:
    10

Ingredients

  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon ground cumin
  • 1 pork butt or shoulder 5- to 7-pounds
  • 1 onion large dice
  • 12 ounces beer
  • 1 cup beef stock
  • ¼ cup dark brown sugar
  • ¼ cup apple cider vinegar
Mango Jalapeno BBQ Sauce:
  • 1 teaspoon olive oil
  • 1 shallot minced
  • 1 clove garlic minced
  • 2 Jalapeños seeds removed, minced
  • 2 mangoes diced
  • 2 tablespoons dark brown sugar
  • ½ cup ketchup
  • ¼ cup honey
  • ¼ cup white balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Combine the salt, black pepper, chili powder, smoked paprika, ground mustard, and cumin together in a small bowl. Cut the pork into 2 or 3 large pieces and rub the spice mixture on all sides of the meat. Let the meat rest for 1 hour on the counter.
  2. Set the slow cooker to the brown function or heat large sauté pan on the stovetop over medium-high heat. Add the olive oil and sear the pork pieces on all sides until lightly browned all over. Remove the pork and set aside. Add the diced onion to the cooker or pan and sauté for a few minutes, until browned. Deglaze the cooker or pan by pouring in the beer and scraping up any browned bits on the bottom of the cooker or pan. Simmer the beer for 1 minute, then add the beef stock, brown sugar and apple cider vinegar. Simmer everything for a few more minutes.
  3. Return the browned pork to the slow cooker with the liquid or load the pork into the slow cooker and transfer the onions and liquid from the pan to the slow cooker. Slow cook on LOW for 7 hours or HIGH for 3 ½ hours, until the pork is tender enough to shred.
  4. While the pork is cooking, make the BBQ Sauce. Heat the oil in a medium saucepan and sauté the shallots for a few minutes until translucent. Add the garlic and Jalapeño peppers, Sauté for another 2 minutes and then add the mangoes, brown sugar, ketchup, honey, white balsamic vinegar, salt and black pepper. Bring everything to a boil, lower the heat and simmer for 30 minutes, stirring occasionally.
  5. Once the pork is tender enough to easily shred, remove it from the cooker and shred it on a cutting board. Set it aside. Pour the braising liquid from the slow cooker into a fat separator and let the fat rise to the surface. Add 1 cup of the liquid to the mango BBQ sauce and reserve the rest.
  6. Return the shredded pork to the cooker and add the mango BBQ sauce, stirring to combine well, and cook on HIGH for another 30 to 60 minutes, or until you are ready to serve. If necessary, adjust to your desired consistency by adding more of the reserved braising liquid to the pork.
  7. Serve on rolls, tortillas or nachos.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Mango Jalapeño BBQ Pulled Pork - Slow Cooker Version on Blue Jean Chef. Thank you!

Mango Jalapeño BBQ Pulled Pork - Pressure Cooker Version

Nutrition Info Print Recipe
  • Prep Time: 15 m
  • Cook Time: 1 h 45 m
  • Marinating Time: 1 h
  • Total Time: 3 h
  • Servings:
    10

Ingredients

  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon ground cumin
  • 1 pork butt or shoulder 5- to 7-pounds
  • 1 onion large dice
  • 12 ounces beer
  • 1 cup beef stock
  • ¼ cup dark brown sugar
  • ¼ cup apple cider vinegar
Mango Jalapeno BBQ Sauce:
  • 1 teaspoon olive oil
  • 1 shallot minced
  • 1 clove garlic minced
  • 2 Jalapeños seeds removed, minced
  • 2 mangoes diced
  • 2 tablespoons dark brown sugar
  • ½ cup ketchup
  • ¼ cup honey
  • ¼ cup white balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Combine the salt, black pepper, chili powder, smoked paprika, ground mustard, and cumin together in a small bowl. Cut the pork into 2 or 3 large pieces and rub the spice mixture on all sides of the meat. Let the meat rest for 1 hour on the counter.

  2. Set the multi-function pressure cooker to the brown function or heat large sauté pan on the stovetop over medium-high heat. Add the olive oil and sear the pork pieces on all sides until lightly browned all over. Remove the pork and set aside. Add the diced onion to the cooker or pan and sauté for a few minutes, until browned. Deglaze the cooker or pan by pouring in the beer and scraping up any browned bits on the bottom of the cooker or pan. Simmer the beer for 1 minute, then add the beef stock, brown sugar and apple cider vinegar. Simmer everything for a few more minutes.

  3. Return the browned pork to the pressure cooker with the liquid or load the pork into the slow cooker and transfer the onions and liquid from the pan to the pressure cooker. Lock the lid in place. Pressure cook on HIGH for 65 minutes.

  4. While the pork is cooking, make the BBQ Sauce. Heat the oil in a medium saucepan and sauté the shallots for a few minutes until translucent. Add the garlic and Jalapeño peppers, Sauté for another 2 minutes and then add the mangoes, brown sugar, ketchup, honey, white balsamic vinegar, salt and black pepper. Bring everything to a boil, lower the heat and simmer for 30 minutes, stirring occasionally.

  5. Let the pressure drop NATURALLY for at least 15 minutes and then carefully open the lid.

  6. Remove the pork from the cooker and shred it on a cutting board with two forks. Set it aside. Pour the braising liquid from the pressure cooker into a fat separator and let the fat rise to the surface. Add 1 cup of the liquid to the mango BBQ sauce and reserve the rest.

  7. Return the shredded pork to the cooker and add the mango BBQ sauce, stirring to combine well, and return the cooker to the brown setting to bring the mixture to a simmer, stirring regularly so that it doesn't stick or burn to the bottom. Turn the cooker off and let the meat cool to an edible temperature. If necessary, adjust the meat mixture to your desired consistency by adding more of the reserved braising liquid to the pork.

  8. Serve on rolls, tortillas or nachos.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Mango Jalapeño BBQ Pulled Pork - Pressure Cooker Version on Blue Jean Chef. Thank you!

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Comments (3)Post a Reply

  2. I just got this e-Mail with the recipe, so I have not made is. Thank you so much for your video instructions on cutting a mango, how to use the knives, and others.

    Reply

  3. This one is a hit in my family. I spice the sauce up a bit leaving the jalapeño seeds in and using a hot honey! Yum. I’ve also added pineapple bits.

    Reply

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