Mango BBQ Pulled Pork

1 2 lb Pork Shoulder Roast = 4.29
2 Mangos =2.00
1 Bottle Sweet Baby Rays BBQ sauce = .63
1. Can Mango Nectar =1.00
2 Tbs honey
Salt and Peper to taste
Buns =1.00

served with/
Premade Sweet Potato Fries =1.63

Total Cost $10.26
Yields about 5-8 Sandwiches (feeds my family of 5 twice)


1. Prep the Roast : First simply peel your mangos (I use a vegetable peeler) and cut off big chunks of the mango and cut into smaller chunks AND DONT TOSS YOUR PITS. Then make 2 2inch slits in your roast and place a pit in each slit. Then set your roast into a slow cooker.

2. Poor your can of Guava Nectar into the slow cooker on top of the the roast. Next poor the honey over the roast, and last add a dash of salt and pepper on the roast as well. Then simply add your mango chunks to the cooker and place it on low for 10-12 hours or high for 5-7 or until the roast in falling apart.

3. When the roast is falling apart carefully pull it out of the crock pot and place on a cutting board and proceed to shred it with a fork(s). Next scoop out your mango chunks placing half into a food processor or blender and placing the the rest with your shredded pork.

4. Simply puree the mango you have placed in the processor or blender and add BBQ sauce to the puree until you get a desired sweet and tangy mango BBQ sauce (add salt to taste or if your like me add some chipotle powder for a kick). Then everything goes back into the slow cooker and is mixed and place your cooker on warm and simply dish onto waiting buns when you're ready.