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Pineapple Mango Pulled Pork

I love mangoes and pineapple. They go so well with pork. Serve these little sandwiches with a spring salad. —Thomas Faglon, Somerset, New Jersey
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    12 servings

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

Directions

  • 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.

Test Kitchen tips
  • Top with chopped cilantro prior to serving.

  • Pair leftover meat with crisp bread, pickle and mustard for an easy Cuban sandwich.
  • Nutrition Facts
    1/2 cup meat mixture on 1 bun: 249 calories, 11g fat (4g saturated fat), 67mg cholesterol, 291mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 19g protein.

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