Barbecue pulled pork recipes are HOT in the summer months but let's spice up our pulled pork with this island-vibed recipe to turn up the heat. This recipe has all the flavors to leave your mouth watering. Juicy mango-infused pork for a tangy bite, a hint of red bell pepper for a subtle sweetness, ginger for an aromatic spice, and fresh, red chilis for that finishing kick!
1 ripe mango
1/2 red bell pepper
1/2 medium-sized ginger root
1 tsp. minced garlic
1/2 c. orange juice
1/2 c. sugar
1-2 red chili peppers
garlic and onion powder to taste
4 lbs pork shoulder
Before anything else, give your pork a good rinse. Once rinsed off, place your pork in a glass baking dish. Toss in some minced garlic, onion and garlic powders, and black pepper and a 1/4 c of olive oil. Rub in the ingredients as if you are preparing to marinate.
Ideally, slow-cooking your pork makes for the juiciest and most tender result, however, this does require time --and patience! Being pressed for time, I took the risk of preparing it in the oven and surprisingly, it wasn't half bad. Crank that baby up to 325* (some recipes call for lower temps -definitely an option, but keep in mind: with lower temps follow longer times, i.e. 200* might mean 6-7 hours depending on size). This method only took me 1-1.5 hours. Make sure your pork is covered with aluminum foil. Next, the waiting game and the tease of having the aroma of garlic permeate your kitchen.
Literally the easiest blend! Pour your OJ into the blender along with a tablespoon or so of olive oil. The orange juice serves as a base and encourages blending-it also provides a nice citrus tang. Dice your mango and red bell peppers (with seeds removed) into medium-sized cubes. Mince garlic, ginger root, and red chilis and toss all ingredients in the blender. Blend until smooth, occasionally adding sugar, onion and garlic powders, and pepper. Set aside and refrigerate.
At this time, your pork should be slowly cooking and simmering in it's own juicy broth. Take your pork out as soon as it is tender enough and no longer very pink (1-1.5 hours). After it has cooled off a bit for you to be able to handle, it is time to shred. The best method to do this is to use two forks to pull apart the pieces.
Once all the pieces are shredded to your liking, combine the sauce with your pork by simply pouring it over top and mixing it well. A final run in the oven at 325* for 15 minutes isn't a bad idea in order to lock down those flavors.
Serve over rice and garnish with chives. Et fin.