Bourbon-Mango Pulled Pork Recipe

The Hale Groves Team

Every season offers different flavors, which gives you the opportunity to try different things in the kitchen. Now that summer is nearly here, you may want to tweak your menu to suit the season.

One ingredient you can have fun with during this season is the mango. This summer fruit originates from Southeast Asia and it is the national fruit of both India and Pakistan. In fact, it is so loved in both these countries that it is called the ?king of fruits.? This notable fruit needs a tropical climate to thrive so it can only be locally produced in Florida, California, Hawaii, and Puerto Rico.

The distinct sweetness of this summer fruit makes it perfect to make various beverages, to bake in pies, or make jams and shakes. It can also make a surprisingly tasty complement for meat dishes. Here?s a fun recipe you can try with this notable fruit.

How to make Bourbon-Mango Pulled Pork

Prep Time: 20 mins

Cook Time: 6 hrs

Yields: 10 servings


  • 2 Hale Groves Mangos
  • 1 (4 pound) pork shoulder roast
  • 2 tablespoons ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon chipotle chili powder
  • ? cup balsamic vinegar
  • 2 cups water
  • 1 teaspoon chipotle chili powder
  • 2 teaspoons honey
  • 5 fluid ounce bourbon whiskey
  • 2 (12 ounce) bottles barbeque sauce


  1. Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
  2. Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  3. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and bourbon. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
  4. Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce. Enjoy on toasted rolls or garlic bread.

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