Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mango	2			198.0	49.434	2.7060000000000004	1.254
pork shoulder	1			575.7346	0.0	102.1816	15.4134
black pepper	2	tablespoons	ground	34.638000000000005	8.8251	1.4338	0.4499
kosher salt	1	teaspoon		-	-	-	-
chipotle powder	1	teaspoon		-	-	-	-
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
water	2	cups		0.0	0.0	0.0	0.0
chipotle powder	1	teaspoon		-	-	-	-
honey	2	teaspoons		-	-	-	-
bourbon	1 1/2	1/2		-	-	-	-
barbecue sauce	2	bottles		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.