Best Mango Pulled Pork Sandwiches Recipes

PINEAPPLE MANGO PULLED PORK

Pineapple Mango Pulled Pork image

I love mangoes and pineapple. They go so well with pork. Serve these little sandwiches with a spring salad. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner

Time 8h20m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 teaspoon kosher salt
1 teaspoon coarsely ground pepper
1 boneless pork shoulder butt roast (about 3 pounds)
2 cans (11.30 ounces each) mango nectar
1 can (8 ounces) pineapple tidbits, drained
1/4 cup mango chutney
2 tablespoons lemon juice
2 teaspoons grated lemon zest
6 green onions, thinly sliced
12 Hawaiian sweet hamburger buns
Chopped jalapeno pepper, optional

Steps:

Rub salt and pepper over roast. Transfer to a 5- or 6-qt. slow cooker. In a small bowl, mix the mango nectar, pineapple, chutney, lemon juice and zest. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly., Remove roast from slow cooker. When cool enough to handle, shred meat with two forks. Strain cooking juices, discarding fruit; skim fat. Return cooking juices and meat to slow cooker. Stir in green onion. Serve on buns. If desired, top with jalapeno.,

Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 291mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 19g protein.

PULLED PORK WITH MANGO BBQ SAUCE

Pulled Pork with Mango BBQ Sauce image

Provided by Aarti Sequeira

Categories main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons kosher salt
1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 tablespoons peeled and minced fresh ginger
1 onion, finely minced
1 serrano pepper, thinly sliced (seeds discarded if youdon't like it spicy)
Kosher salt
2 cups mango puree
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons molasses
Kosher salt and freshly ground black pepper
Brioche rolls, split
Bread and butter pickles

Steps:

For the rub: Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make the BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
For the BBQ sauce: In a large saucepan, warm the oil over low heat until hot and shimmering. Add the cumin and fennel seeds; they should splutter upon contact, be careful! Once the spluttering subsides, add the ginger, onions, serrano and a little salt to taste. Saute until they soften, but don't let them get any color. Add the mango puree, lime juice, vinegar, Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season.
Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.
Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Prepare to have your loved one swoon over you!