Wednesday, May 20, 2015

Pulled Pork with Mango BBQ Sauce for the Crazy Ingredient Challenge


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I love this Crazy Ingredient Challenge each month.  I always pretend like I am a contestant on Chopped and just opened the basket to learn what ingredients I must use in the dish I make.  This month our ingredients were Mango and Chipotle Peppers.  

I am glad that I'm not really on Chopped because the 30 minute timer would kill me especially this month since I decided to make a crock pot meal.  The recipe I am sharing is very loosely based on this one that I found on  From this recipe, I borrowed the idea of braising the mango pits with the pork and adding pureed mango to the bbq sauce.  The rest of the recipe was adapted to our tastes and what was available in my pantry.

While the pork cooked I made the BBQ sauce by first pureeing the mango, chiles and rum and letting it cook down a bit before adding the remaining ingredients.  When the pork was done cooking I removed it from the crock pot, discarded the mango pits and liquids, shredded the pork taking care to remove any bones and fat and then returned everything back to the crock to heat through.

I placed the pork on onion roll.  The mango sauce was sweet and spicy.  It was a perfect pulled pork sandwich.

I served the sandwich with some store bought coleslaw and some sweet potato fries sprinkled with cinnamon sugar.  It was a wonderful dinner and I was pleased with the results of this challenge.

Don't forget to check out what the other bloggers created out of Mangoes and Chipotle Chiles.

Pulled Pork with Mango BBQ Sauce

Pits and attached flesh from 2 Mangoes
4 lbs. Country Pork Ribs (or Pork Shoulder Roast)
salt and pepper to taste
1/2 t. dried chipotle chile pepper
1/4 c. apple cider vinegar
1/4 c. water

For Sauce

1/2 t. dried chipotle chile pepper
Flesh from 2 mangoes, peeled
2 oz. Dark Rum
2 c. ketchup
1/2 c. brown sugar
1/4 c. worcestershire sauce
juice from 1/4 lemon
4 garlic cloves, minced

Season the pork with salt, pepper and chipotle chiles.  Place mango pits into the crockpot and lay the pork on top.  Pour in apple cider vinegar and water.  Cover and cook for 6-8 hrs.

While pork is cooking prepare the sauce by placing the mango, rum and chipotle chile into a food processor and pureeing until smooth.  Pour into a saucepan and cook over medium low heat, stirring frequently until mango sauce is reduced, about 10 minutes.  Stir in the remaining ingredients bring to a boil, reduce heat and allow to cook for 5 or 10 minutes until flavors are melded.  Taste and season with salt, pepper and additional chile peppers if needed.  Remove from heat and set aside.

Remove the pork and discard the cooking liquid and mango pits.  Shred the pork, using two forks, taking care to remove any fat, gristle and bones. Return the shredded pork to the crock pot.  Add the BBQ sauce and stir to combine.  Cook on low heat for an hour or longer.  Print Recipe

Here is the rest of the group's creations!


  1. I love pulled pork and yours looks great! Your use of the ingredients this month is awesome!

  2. Love pulled pork - this looks amazing!!

  3. oooh girl that looks good! I need to try this.

  4. I need to break out my crockpot and give this a try. Love the idea of cooking the pork with the pits for that extra burst of flavor.

    1. Yes, Audrey, I thought that was a great tip from the recipe I adapted this from.

  5. I'm drooling over here! The pork, the fries, the buns!


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