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Pineapple Mango Pulled Pork

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Total Time
Prep: 20 min. Cook: 8 hours

By Taste Of Home Editorial Team

Recipe by thomas faglon, Somerset, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

I love mangoes and pineapple. They go so well with pork. Serve these little sandwiches with a spring salad. —Thomas Faglon, Somerset, New Jersey


Test Kitchen tips
  • Top with chopped cilantro prior to serving.

  • Pair leftover meat with crisp bread, pickle and mustard for an easy Cuban sandwich.
    • Test Kitchen Approved

    Pineapple Mango Pulled Pork

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    Yield: 12 servings
    Prep: 20 min
    Cook: 8 hours
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    Ingredients

    • 1 teaspoon kosher salt
    • 1 teaspoon coarsely ground pepper
    • 1 boneless pork shoulder butt roast (about 3 pounds)
    • 2 cans (11.30 ounces each) mango nectar
    • 1 can (8 ounces) pineapple tidbits, drained
    • 1/4 cup mango chutney
    • 2 tablespoons lemon juice
    • 2 teaspoons grated lemon zest
    • 6 green onions, thinly sliced
    • 12 Hawaiian sweet hamburger buns
    • Chopped jalapeno pepper, optional
    Text Ingredients

    Directions

    1. Rub salt and pepper over roast. Transfer to a 5- or 6-qt. slow cooker. In a small bowl, mix the mango nectar, pineapple, chutney, lemon juice and zest. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly.
    2. Remove roast from slow cooker. When cool enough to handle, shred meat with two forks. Strain cooking juices, discarding fruit; skim fat. Return cooking juices and meat to slow cooker. Stir in green onion. Serve on buns. If desired, top with jalapeno.

    Nutrition Facts

    1/2 cup meat mixture on 1 bun: 249 calories, 11g fat (4g saturated fat), 67mg cholesterol, 291mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 19g protein.
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