Mango Jalapeno pulled pork sandwich on a white plate with a beer in the background and some chips on the side.
Mango Jalapeño BBQ Pulled Pork - Slow Cooker Version
Prep Time
15 mins
Cook Time
8 hrs
Marinating Time
1 hr
Total Time
9 hrs 15 mins
 
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.
Course: Entrées
Cuisine: American
Keyword: Pork, Sandwiches, Make Ahead
Servings: 10
Calories: 488 kcal
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.
Nutrition Facts
Mango Jalapeño BBQ Pulled Pork - Slow Cooker Version
Amount Per Serving
Calories 488 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 163mg 54%
Sodium 1042mg 43%
Potassium 1143mg 33%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 24g
Protein 53g 106%
Vitamin A 14%
Vitamin C 21.4%
Calcium 6%
Iron 21.8%
* Percent Daily Values are based on a 2000 calorie diet.