Succulent Slow Cooker Bourbon-Mango Pulled Pork! Yes, Please!

When I have pulled pork I don’t always put it on a bun. I like having it as a sandwich, but I like having it over sticky white rice even more. I’ll usually make a cilantro rice, which pairs very well this pulled pork. When it comes the bourbon you can use whatever bourbon you’d like. I typically use Bushnell whiskey, which is my husbands favorite. So, we usually just have a bottle of that in the liquor cabinet. Whatever your choice is will be just fine. Does not have to be expensive – the cheap stuff works just as well. This recipe is something that is a staple in our household now. I love to pass it along to others!

Check out what our friends from All Recipes have to say about this:

Ingredients

For the pulled pork

• 2 mangoes
• 4 lbs pork shoulder roast
• 2 tablespoons McCormick’s ground black pepper
• 1 teaspoon coarse sea salt
• 1 teaspoon McCormick’s chipotle chilli powder
• 4 tablespoons Colavita balsamic vinegar
• 2 cups water

For the whisky-mango bbq sauce

• 2 teaspoons Honeywell honey
• 1 teaspoon McCormick’s chipotle chilli powder
• 3 tablespoons bourbon whiskey – any brand of bourbon or whiskey will do
• 2 3/4 cups Kraft barbecue sauce
  

Instructions

1. FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
2. Cover and refrigerate 8 hours.
3. Or cover chicken pieces with buttermilk and refrigerate for 8 hours – if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate.
4. Drain chicken; rinse with cold water, and pat dry.
5. Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken – for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .
6. Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
7. Place 2 pieces of chicken in bag; seal.
8. Shake to coat completely.
9. Remove chicken, and repeat procedure with remaining pieces.
10. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF.
11. Add chicken, a few pieces at a time, skin side down.
12. Cover and cook 6 minutes; uncover and cook 9 minutes.
13. Turn chicken pieces; cover and cook 6 minutes.
14. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
15. Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
16. FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
17. Place skillet over medium heat.
18. Add flour to drippings, stirring constantly, until browned.
19. Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
20. Stir in salt and pepper.
21. Serve immediately.
22. Yield: 1 2/3 cups.
23. Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.

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Quick Tip: Add a little garlic for more flavor.

Thanks again to All Recipes for this amazing recipe.