Servings: 4-6
Preparation Time: 20 minutes (plus cooking time)
Cooking Time: 6-8 hours (slow cooker)
Total Time: 6-8 hours 20 minutes
Ingredients
For the Pulled Pork:
3-4 pounds (1.4-1.8 kg) pork shoulder or pork butt
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 cup mango juice
1 cup pineapple juice
1/2 cup barbecue sauce (your favorite brand or homemade)
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
For the Mango Pineapple Slaw:
2 cups shredded cabbage (green or purple)
1 cup fresh mango, diced
1 cup fresh pineapple, diced
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon honey
Salt and black pepper to taste
For Serving:
Burger buns or sandwich rolls
Pickles (optional)
Extra barbecue sauce (optional)
Instructions
Prepare the Pulled Pork:
Heat olive oil in a large skillet over medium-high heat.
Season the pork shoulder with salt and black pepper.
Sear the pork shoulder on all sides in the hot skillet until browned, about 3-4 minutes per side. Transfer to a slow cooker.
In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute.
In a bowl, combine mango juice, pineapple juice, barbecue sauce, apple cider vinegar, brown sugar, soy sauce, ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using).
Pour this mixture over the seared pork in the slow cooker.
Cover and cook on low for 6-8 hours, or until the pork is tender and easily shreds with a fork.
Prepare the Mango Pineapple Slaw:
In a large bowl, combine shredded cabbage, diced mango, diced pineapple, shredded carrots, and chopped cilantro.
In a small bowl, whisk together lime juice, honey, salt, and black pepper.
Pour the dressing over the slaw and toss to combine. Adjust seasoning to taste.
Shred the Pork:
Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the juices and onions.
Assemble the Sandwiches:
Toast the burger buns or sandwich rolls if desired.
Pile the pulled pork onto the bottom half of each bun.
Top with a generous amount of mango pineapple slaw.
Add pickles and extra barbecue sauce if desired.
Place the top half of the bun on the sandwich.
Serve:
Serve immediately while warm.
Tips:
Pulled Pork: For a quicker option, you can use a pressure cooker or Instant Pot to cook the pork in about 60 minutes.
Slaw: Prepare the slaw while the pork is cooking to allow the flavors to meld.
Barbecue Sauce: Feel free to use your favorite store-bought or homemade barbecue sauce.
Enjoy your Mango Pineapple BBQ Pulled Pork Sandwiches—a sweet and tangy twist on a classic that’s perfect for a casual meal or a crowd-pleasing BBQ!
Hope you enjoy making and eating these flavorful sandwiches!