1/2 small red onion, thinly sliced into 1 inch strips
1/2 cup cilantro, chopped
1 jalapeno pepper, very thinly sliced
1/4 cup seasoned rice vinegar
1/4 cup lime juice
1/4 cup orange juice
Salt to taste
Instructions
1. Peel and roughly chop the mangos. Place a large saucepan over
medium-high heat and add the chopped mango. Using a potato
masher, smash the mango into a thick, chunky paste and cook
until the mango has reduced and darkened slightly, about 5
minutes.
2. Add the honey, chipotle powder, and whiskey and stir to blend.
Bring to a simmer. Reduce heat to medium-low, and simmer,
stirring frequently for 2 – 3 minutes, allowing the alcohol in the
bourbon to cook off. Stir in the barbeque sauce and remove from
the heat.
3. Gently stir the shredded pork into the mango barbeque sauce,
taking care not to break up the tender pork too much. It’s
desirable for each sandwich to have some chunks of meat that are
identifiable as port. Heat until warmed through. Top the pork with
Mango-Jalapeno Slaw and dig in!
For the slaw toss all ingredients gently and let marinate in the
fridge for at least 1 hour.
Originally Submitted
7/26/2012
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