Mango Pulled Pork
2 mangos
4 lb. pork shoulder roast
2 T. pepper
2 t. salt
1 t. chipotle chile powder
¼ cup OLIVE MILL Mango Balsamic
2 cups water
1 t. chipotle chile powder
2 t. honey
1.5 oz. bourbon
24 oz. barbeque sauce
Peel mangos and remove pits. Place pits in slow cooker and roughly chop mango, setting aside. Place pork in slow cooker and season with salt, pepper 1t. chipotle powder, balsamic and water. Cover and cook on low 5-8 hours until tender. Drain pork discarding liquid and pits; shred. While the pork is cooking, puree the chopped mango in blender. In a saucepan pour puree, honey, 1 t. chipotle powder and whiskey. Bring to a simmer. Reduce heat to low and simmer about 10 minutes. Stir in the barbeque sauce and remove from heat. Return pork to the slow cooker and stir in mango sauce. Cook 1-2 more hours on high while sauce absorbs into pork. Serve over hamburger buns.