Thursday, June 10, 2010

Mango BBQ Pulled Pork

For the LOST series finale I decided to do a tropical themed pulled pork and I love mangos so that's pretty much my inspiration for creating this dish.  This is an all day recipe or at least you need to commit a good 4-6 hours of your day towards it because pulled pork really is an art AND science and it just takes that long to make it mouthwatering awesome.  I must say with no measure of bias that this pulled pork was just about the best pulled pork I've ever had.  I found myself explaining multiple times throughout the night to fellow LOST fans how exactly I made it so awesome.  I doubt anyone remembered my explanation so I'm sure they'll come to our next party where I probably will repeat it making it.  Okay that's enough self-gratification, here's the actual recipe.

Dry Rub:
1 c brown sugar
1 Tbsp garlic powder
1 Tbsp dry mustard
2 Tbsp paprika
2 Tbsp salt
1 Tbsp chili powder

1 5-7lb Boston Butt or Picnic Shoulder

Rub the dry rub all over your pork and let it marinate for at least an hour but overnight it optimal.  I did it for only an hour because well I forgot to do it.  As you can see in my picture I did one butt and one shoulder.  Once it's been sitting for an hour (or more) put it into a preheated 300 degree oven covered with foil tightly or with the lid of your roasting pan.  Let it roast for 4 hours and check the internal temperature and if it's at least 170 degrees, if not let it keep roasting.  It shouldn't take more than 6 hours total. 

Let it sit for at least 30 minutes before touching it. 

Then you can use two forks to "pull" the pork apart.  Then you can set it aside if you don't need to eat it right away or add the BBQ sauce which follows and enjoy.

Mango BBQ Sauce:
1 c cider vinegar
2 mangos, peeled and cut up (might be able to use frozen mangos that have been thawed)
1 red onion, chopped
2-3 Tbsp garlic, minced
1/2 c brown sugar
1 c ketchup
4-5 shakes Worcestershire sauce
1 large lime, juiced
TT Salt & Pepper
1/2 c orange mango juice
1/2 tsp cumin
1/2 tsp paprika
10 shakes Frank's Red Hot
2 Tbsp parsley, fresh or dry
1 Tbsp thyme
1/2 tsp dry mustard

Here's the hard part, put all the ingredients into a blender and blend until smooth. 

Then simmer on medium heat for at least 45 minutes.  Can use about half of the sauce to mix with the pulled pork.