Pulled pork and the slow cooker are culinary soul mates. We often use the slow cooker on Saturday or Sunday morning so we are free to do something other than stay in the kitchen for much of the afternoon. This recipe from Family Circle adds chipotle (not so unusual) and mangoes (quite unusual). The family gathered for dinner the first time we made this were a bit leery, but this dish won them over. We recommend you try it, too.
We used pre-sliced mangoes, but the frozen mango chunks should work just as well. We served the pork on buns, and had polenta as a side dish
(The website lists four other variations on slow-cooker pulled pork. We look forward to trying some of those recipes, too.)
3 pounds boneless, skinless pork shoulder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup tomato paste
1/4 cup packed light-brown sugar
2 cups low-sodium chicken broth
2 sweet onions (such as Vidalia), thinly sliced
3 cloves garlic, minced
2 chipotles in adobo, seeds removed, and chopped, plus 1 tablespoon sauce
2 mangoes, diced, or 2 cups frozen mango chunks, thawed
1/4 cup chopped cilantro
Cooked corn grits or polenta (optional)
Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of pork, about 6 to 8 minutes. Set aside.
In the bowl of a slow cooker, stir tomato paste, brown sugar, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into chicken broth. Add onions, garlic and chipotles. Place browned pork on top. Cover and cook on HIGH for 6 hours or LOW for 8 hours. With 30 minutes remaining, add mango; re-cover.
Stir in cilantro. Serve with corn grits or polenta, if desired.