Mango Chipotle Pulled Pork
Cuisine: American
Author: Michael Rushlow
Prep time: 20 mins
Cook time: 120 mins
Total time: 2 hours 20 mins
The sweetness of mango and the heat of chipotle chiles combine to make a sweet and spicy pulled pork that works equally well in tacos or sandwiches
For The Sauce
  • 1-1/2 cups frozen mango chunks, thawed (you can use fresh)
  • 2 canned chipotle chiles in adobo sauce, plus 1 tablespoon of the sauce
  • ½ cup catsup
  • Juice of 1 lime
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons ancho chile powder
  • 1 tablespoon Worcestershire Sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
For the pork
  • 3 tablespoons canola oil (or any cooking oil)
  • Seasoned salt
  • 4 pound bone-in pork shoulder (cut into 2-3 pieces)
  • 1 large sweet onion, chopped
  • 3 cloves garlic, pressed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 bottle Mexican beer
  • 2 bay leaves
  1. Pour all sauce ingredients in blender or food processor
  2. Blend until smooth
  3. With pressure cooker pot on medium-high heat, heat the oil (For electric cookers, turn sauté mode to high)
  4. Brown each piece of pork on one side
  5. Remove the meat to a plate
  6. Sauté the onion until translucent
  7. Add the garlic and continue to sauté for another minute
  8. Pour in the beer, scraping up any brown bits on the bottom of the pot
  9. Sprinkle in the salt and pepper
  10. Add the meat back into the pot
  11. Pour sauce over the meat
  12. Toss the bay leaves on top
  13. Lock the top on the pot
  14. Turn heat to high to reach high pressure (if using electric, turn off sauté mode and set to manual mode at high pressure)
  15. When high pressure is reached, adjust heat to maintain high pressure
  16. Set time for 80 minutes
  17. When time is up, let the pressure come down on its own for 10 minutes, then do a quick release
  18. Remove meat to a platter or cutting board and let it cool for a few minutes
  19. Pull apart the meat with 2 forks
  20. If you want to use the sauce, you can bring to a simmer for 10 minutes or so to reduce slightly or you can make a day ahead and refrigerate the sauce, then remove the layer of fat from the sauce and reheat.
Recipe by Pressure Cooker Convert at