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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

CROCK POT PULLED PORK Recipe

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This recipe for CROCK POT PULLED PORK is from CHRIST LUTHERAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb. pork shoulder blade (or any roast)
1 Tbsp. coarse ground pepper
1/2 tsp. salt
2 tsp. chili pepper, divided
1/4 c. balsamic vinegar
2 c. honey (or maple syrup)
1-1/2 oz. scotch whiskey
1 c. fresh mango, finely chopped
1-2 bottles BBQ sauce (we like Diana's)
Directions:
Directions:
Place pork in slow cooker; season with black pepper, salt and 1 tsp of chili pepper. Pour in vinegar and water. Cover and cook 8-10 hours or until meat is tender.
Remove roast to cutting board and drain liquid from slow cooker and discard.
With 2 forks, pull meat into shreds and discard any fat.
Return shredded pork to slow cooker.
In a small saucepan, heat the honey, remaining chili pepper and whiskey. Bring to a boil and add chopped mango.
Reduce heat to medium-low and simmer for 10 minutes, stirring frequently, occasionally mashing mango with a fork.
Stir in BBQ sauce and pour over shredded pork. Cover and cook for about 1 hour or until most of the liquid is absorbed.
Layer pork on a bun and serve!!

 

 

 

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