Pineapple Mango Pulled Pork

Name: Pineapple Mango Pulled Pork
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

11 ingredients

2 steps

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

1

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.
2

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.