Bourbon Mango Pulled Pork for the Slow Cooker

Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

This is delicious served on a nice sandwich roll. It's sweet, spicy and smoky all the same time. This was extremely popular when made for a Potluck dinner. Everyone wanted the recipe which I received from the butcher at my local grocery store. Enjoy! *Please note that canned chipotles can be used rather than the powder. Use carefully as these peppers are known to be extremely spicy.

Ingredients Nutrition


  1. Peel mangoes and remove pits. Place pits into a slow cooker, roughly chop the mango and set aside.
  2. Place the pork shoulder in the slow cooker and season with salt and pepper and chipotle powder. Pour in balsamic vinegar and water.
  3. Cover and cook on low 5-8 hours until the meat is very tender.
  4. When done, drain the pork, discard the cooking liquid and pits and shred with two forks.
  5. 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.
  6. Stir in the barbecue sauce and remove from the heat.
  7. 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.


Most Helpful

Made this today and WOW! First time making pulled pork. Added a shot glass worth of bourbon to the slow cooker with the other ingredients. Cooked on high for 2 hours and low for 3 hours because I was short on time. Meat was falling apart when I took it out of the crockpot. The bbq sauce totally makes it. This will be the only recipe I use for pulled pork.

wiggleone June 01, 2011

I substituted a can of peaches for the mangoes (because that's what we had) and added a bit of garlic - this was superb!

mfwiley March 08, 2010

This is my family's favorite pulled pork recipe. Simple and delicious.

Philly Frank March 31, 2009

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