Bourban Mango Pulled Pork Recipes

Steps:

• For the slow cooker pork: Place the bay leaves in the bottom of a slow cooker and place the pork on top. Sprinkle the pork evenly with the cumin, garlic powder, salt, cinnamon, coriander and oregano. Pour 2 cups water around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on low until the pork shreds easily with a fork, about 8 to 10 hours. Turn the meat after it has cooked for 4 to 5 hours. When the pork is tender, remove from the slow cooker and shred with two forks. Use the cooking liquid as needed to moisten the meat.
• For the mango-jalapeno slaw: Toss together the cilantro, lime juice, orange juice, rice vinegar, mangoes, jalapenos, cabbage, onions and sprinkle of salt gently and marinate in the refrigerator, at least 1 hour.
• For the sauce: Place a large saucepan over medium-high heat and add the mangoes. Using a potato masher, smash the mangoes into a thick chunky paste and cook until the mangoes have reduced and darkened slightly, about 5 minutes.
• Add the whiskey, honey and chipotle powder and stir to blend. Bring the mixture to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, 2 to 3 minutes, allowing the alcohol in the bourbon to cook off. Stir in the barbeque sauce and remove from the heat.
• Gently stir the 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 pork. Heat the pork until warmed through. Top the pork with the Mango-Jalapeno Slaw and dig in!

Steps:

• Peel mangoes and remove pits. Place pits into a slow cooker, roughly chop the mango and set aside.
• Place the pork shoulder in the slow cooker and season with salt and pepper and chipotle powder. Pour in balsamic vinegar and water.
• Cover and cook on low 5-8 hours until the meat is very tender.
• When done, drain the pork, discard the cooking liquid and pits and shred with two forks.
• Sauce: Puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 tsp chipotle powder and bourbon. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes.
• Stir in the barbecue sauce and remove from the heat.
• Return the shredded pork to the slow cooker and stir in the mango barbecue sauce, covering and cooking on high for 1-2 hours until the pork absorbs the barbecue sauce.

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!

Steps:

• Preheat your sous vide water to 165°F.
• Mix brown sugar, granulated garlic, black pepper, lemon peel and kosher salt (and cloves, if using).
• Trim the pork as needed and cut into pieces no more than 2 inches thick. Rub with the above mix.
• Place in a large vacuum bad and add vinegar. Seal.
• Place in your sous vide for no less than 18 and up to 48 hours.
• Take pork from bag and pull it apart with 2 forks.
• Now you have 3 choices:.
• 1 - Use another sauce or choice of sauces and serve next to the pork.
• 2 - Make the sauce by combining all ingredients in a pan and heating through. Serve on the side of the pork.
• 3 - Place all the sauce ingredients in a slow cooker, mix and heat. Add the shredded pork and mix. Heat for 1-2 hours and serve from the crock pot.

Steps:

• Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
• Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
• Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with 2 forks. Mix with bacon.