Bourbon Mango Pulled Pork

1. 1

   Peel the mangos and remove the pits. Put the pits in a slow cooker, then roughly chop the mango and set it aside. Place the pork shoulder in the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in the balsamic vinegar and water.

2. 2

   Cover and cook on Low until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.

3. 3

   While the pork cooks, blend the chopped mango in a blender until smooth, then pour it into a saucepan with the honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce the heat to medium-low and simmer, stirring often, until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbecue sauce and remove from the heat.

4. 4

   Return the shredded pork to the slow cooker and stir in the mango barbecue sauce. Cover and cook on High until the pork absorbs the barbecue sauce.

• Calories 358.98 kcal Moderate
• Protein 5.77 g Moderate
• Carbs 58.37 g Moderate
• Total Fat 9.26 g Moderate
• Saturated Fat 4.35 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 125.66 mg High
• Sodium 960.82 mg High
• Fiber 1.02 g Low Source
• Sugar 50.63 g High
• Added Sugar 36.27 g High
• Calcium 32.03 mg Low Source
• Iron 1.1 mg Low Source
• Potassium 267.5 mg Low Source
• Vitamin A 25.91 mcg_rae Low Source
• Vitamin C 10.94 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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