Spicy Mango Pulled Pork
6-8 pound bone-in boston butt
1 mango, cubed
5 cloves of garlic
1/8 cup lime juice
2 tbsp pureed lemongrass
3 tbsp fresh ginger, roughly chopped
3 tbsp sweet chili sauce (I used President’s Choice)
2 tbsp marmalade
2 jalapenos, divided
2 stalks of green onions, sliced
1/8 cup soy sauce (or to taste)
2 tsp sesame oil
2 cups of water
Preheat oven to 300°
In a food processor place mango, garlic, lime juice, lemongrass, ginger, chili sauce, marmalade and one intact jalapeno.
Blend until smooth.
Deseed and dice the second jalapeno.
Pour puree into a medium sized bowl and stir in soy sauce, green onions, diced jalapeno and sesame oil.
Pat pork shoulder dry with paper towel and place it in a large dutch oven.
Pour mango mixture over the meat making sure to get it in every nook and cranny. Add water.
Cover the pot and place it in the center of the oven.
Cook for one hour then turn the pork and spoon the juices over the top.
Repeat for six hours or until the meat comes easily off the bone.
Remove the fat and bone and shred the pork using two forks.
You can serve it right away, but I let mine cool and popped it in the fridge over night and reheated it the next day.
Serve it on it’s own or in a sandwich.