Mango Bourbon Pulled Pork (Slow Cooker!)

Mango bourbon pulled pork has the reliable combination of sweet and spicy — and the bourbon gives it that WOW factor! Make it in your slow cooker for a straightforward crowd pleaser.

At a glance

What stands out: Tender pork, full of sweet and spicy flavor!

How long it takes: 9 hours, 20 minutes, but mostly hands-off!
Equipment you’ll need: slow cooker, blender or food processor, saucepan, knife
Servings: 12

You’ll love this bourbon pulled pork for a lot of reasons but the sauce is what will bring you back time and again. It’s such good sauce with rather unique flavors like mango, bourbon, honey, and balsamic vinegar that pack so much excitement into every bite.

We've made this mango bourbon pulled pork many, many times and it’s always a hit. Here’s what our hubby had to say the first time he tried it: “Wow!” “Oh our gosh!” we guess speech sort of failed him for a bit.

Pulled pork is always great for parties because you can make it way ahead in a slow cooker and guests can serve themselves. It stays nice and hot all evening long. Just set a basket of buns or sliders next to the crockpot and you can chill out with your guests.

Serve bourbon pulled pork with air fryer sweet potato fries or five spice sweet potato wedges. Potato chips are always good with sandwiches, too. We love coleslaw with pulled pork. It contrasts evenly with the saucy meat on a bun. Try classic creamy coleslaw or a vinegar coleslaw without mayonnaise.

Cold beer is always welcome with pulled pork. A brown ale would be reliable or a nice IPA. Try a craft beer from a local brewery. Enjoy! We feel a party coming on….

About this recipe

The recipe is pretty straightforward but it does take time. It’s a slow cooked meal, after all. You’ll need a slow cooker and a small saucepan to cook the sauce in. And about 10 hours. Almost all of that time is completely hands off though.

What you’ll need

• Pork Shoulder Roast: This cut is also known as “Boston butt” or “picnic shoulder”. The pork is well-marbled (plenty of fat) and you can choose bone-in or boneless. The bone does add flavor and is easily removed after the pork is cooked. Pork shoulder roast is a standby cut for pulled pork.
• Seasoning: Season the pork simply with Salt, Pepper, and Chili Powder.
• Balsamic Vinegar and Chicken Broth: The pork shoulder is braised (simmered slowly) with the vinegar and broth until it’s melt-in-your-mouth tender.
• Mangoes: The fruit is peeled, sliced off the pit, and diced. The diced fruit is added to the sauce. Throw the pits into the slow cooker with the pork. As the pork simmers, any remaining fruit left on the pit will come right off so nothing is wasted.
• Barbecue sauce: A bottle of your favorite barbecue sauce is the base of this straightforward sauce.
• Honey: A tablespoon adds just the right amount of sweetness. Maple syrup is good, too.
• Bourbon: A shot of whisky adds a huge shot of flavor. Use your favorite brand, such as Maker’s Mark, Wild Turkey, or Jim Beam. It doesn’t have to be top shelf since it’s a small amount and you’re cooking it.

How it comes together

Start the pork in the morning so it can slowly simmer all day long. The pork is braised with the mango pits (there is a lot of fruit left on them after you cut them!) in the broth and vinegar until it’s so, so tender.

While it’s cooking, make the sauce on the stove with the chopped mangoes, prepared barbecue sauce, honey, chili powder, and bourbon.

A couple of hours before serving, shred the pork, put it back into the crockpot, add the sauce, and let it simmer awhile longer. You want the sauce to permeate the pork, infusing it with all that great flavor.

Butter the buns and either grill or toast them for an even better sandwich.

Before you start

Love The Flavor Of Bourbon?

Try a Vanilla Bourbon Fizz (Bourbon Champagne Cocktail). For snacking, Sweet and Spicy Candied Bourbon Pecans are always a hit! Bourbon is so good with sweets too, like Apple Spice Cake with Bourbon Glaze or Bourbon Caramel Sauce on your ice cream.

How it comes together

• Tweak the sauce. Add a little heat with red pepper flakes. Add chopped onion, garlic, and peppers, to make a chunkier sauce. Sauté the veggies in the pan briefly before adding the other sauce ingredients. Make the sauce sweeter by adding a bit more honey, or replace the honey with maple syrup.
• Use a different fruit. Replace the mangoes with apple or peeled peaches if you like.
• Make pulled chicken instead. Not into pork? This sauce is great with chicken, too. Use a combination of boneless skinless chicken breasts and thighs.

Make Ahead Ideas

Pulled pork is a great make ahead meal. Prepare it completely when you have time and refrigerate or freeze it until you want to serve it. It’s even a little better the next day.

Interested in a weekly meal plan (it’s free!) that includes this pulled pork recipe? Take a look at our Meal Plan #28. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let us do the planning for you this week!

We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.

Keeping leftovers

• Refrigerate: Pulled pork should be cooled and refrigerated in a tightly covered container. If you’re refrigerating the whole batch, spread it out in a thin layer in a large container so it cools more quickly. It will keep in the fridge for up to 4 days.
• Freeze: Put cooled pork into freezer safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For large quantities, put the pork back into the slow cooker and reheat on low for 2 to 3 hours or until hot, at least 165°F. It can also be reheated on the stove over medium-low heat (stirring frequently), or in the oven in a covered baking dish at 325°F for about an hour, stirring once or twice. Small portions can be reheated in the microwave, but we try to avoid heating meat in the microwave as it tends to get tough.

Leftover Love

Make a pizza with leftover bourbon pulled pork. Add the pork to a pizza crust of your choice. Pile on cheese (cheddar goes great with this pork) and other toppings of your choice (we'd recommend crispy bacon and sliced red onion, yum!). Bake at 450°F for 10 to 15 minutes or until the crust is golden brown and cheese is melted. Oh, that’s so tasty!

• Yield: 12
• Prep: 20 minutes
• Cook: 8 hours
• Total: 8 hours 20 minutes

Ingredients

• 2 large ripe mangoes
• 1 pork shoulder roast (3 to 4 pounds)
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper
• 2 teaspoons chili powder, divided
• ¼ cup balsamic vinegar
• 2 cups reduced-sodium chicken broth
• 1 tablespoon honey
• 1 shot (1.5 fluid ounce) bourbon whiskey
• 16 ounces prepared barbecue sauce ( 2 cups)
• 12 buns or rolls (for serving)

Method

1. Peel the mangoes and slice the fruit off the pit. Roughly chop the mango you sliced off the pit; set aside to use later for the sauce. Place the pits into a large slow cooker (5 to 6 quart).
2. Place pork shoulder in the slow cooker, and sprinkle with salt, pepper, and 1 teaspoon chili powder. Pour in balsamic vinegar and chicken broth.
3. Cover, and cook on low for 7 to 8 hours or until the meat is very tender and falling away from the bone.
4. Drain the pork, discarding the cooking liquid and mango pits. Shred the meat with two forks, and return it to slow cooker.
5. While the pork is cooking, purée the chopped mango in a food processor or blender until smooth. Pour mango purée into a medium saucepan. Add honey, remaining 1 teaspoon chili powder, and whiskey. Bring mixture to a simmer over medium-high heat.
6. Reduce heat to medium-low, and simmer, stirring frequently until the sauce has reduced and darkened slightly, about 10 minutes. (Cover the pan partially to contain splatters.) Stir in the barbecue sauce, and remove from heat.
7. Stir the mango barbecue sauce into the shredded pork in the slow cooker. You may not need it all, depending on how saucy you want it. Cover and cook on high 1 to 2 hours until the pork absorbs some of the barbecue sauce.
8. Serve on your choice of sandwich buns or rolls. Toast them first for a truly excellent sandwich!

Notes

Storage: Pulled pork should be cooled and refrigerated in a covered container. If you’re refrigerating the whole batch, spread it out in a thin layer in a large container so it cools more quickly. It can be refrigerated for up to 4 days or frozen for up to 3 months.

Reheating: If you are reheating a whole batch, thaw in the refrigerator overnight, if frozen, and reheat on low for 2 to 3 hours or until meat is hot, at least 165°F. You can also reheat it on the stove, medium-low heat (stirring frequently), until hot. If you prefer to heat it in the oven, bake in a large covered baking dish at 325°F for about an hour, stirring once or twice, until hot. Single portions can be microwaved for 45 to 90 seconds.