Mango Chipotle Pulled Pork

A Sweet And Spicy Pulled Pork

Pulled Pork Tacos

I know I promised pulled pork tacos, but this week I felt more like sandwiches. So, you can still have tacos if you like, but this will work equally well with sandwiches. Your choice! With both I made a zesty cilantro-lime slaw and a chipotle mayo and it worked great with both.


I did this in the Instant Pot electric pressure cooker just to make sure that it worked, because last week I used a little larger piece of meat without cutting it into pieces first, which forced me to switch to plan B, the B meaning burned. No, I didn’t burn the meat, but the emergency transferring of the meat from electric pressure cooker to stovetop cooker caused a splash that resulted in several second-degree burns on the top of one hand. So, I highly recommend that you cut the meat into two or three pieces for easier handling.


To start, make the sauce. Combine sauce ingredients in a blender or food processor and blend until smooth.


Cut the meat into 2 or 3 pieces and season with seasoned salt or salt and pepper.


In a few tablespoons of canola or other oil, brown each piece of meat on one side. Just browning on one side is enough to impart enough of the caramelized flavor. I have found that if I try to brown all sides I start to lose patience and flip too early, ending up with slightly browned meat, and not as much flavor as browning well on just one side.

Remove the meat to a plate.

Sauté the onion, adding a bit more oil if necessary. When onion is translucent,   add the garlic and sauté for another minute.


Pour in a bottle of Mexican beer, scraping any brown bits off the bottom of the pot.

Add some salt and pepper.


Place the meat back in the pot on top of the onions.

Pour the previously prepared sauce over the meat and toss a couple of bay leaves on top for luck.


Lock the top on the cooker, set heat to high and bring to high pressure for 80 minutes.

When time is up, let the pressure come down on its own for 10 minutes, then do a quick release.

Remove the meat to a platter or board to rest for 10 minutes or so.

Pull the meat apart with two forks.


I didn’t use the pan sauce since I already had a chipotle mayo and zesty slaw, but you can skim some fat off and use as is, or bring to a simmer for 10 minutes or so.

Mango Chipotle Pulled Pork
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 servings
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.


Coming Soon – Pulled Pork Tacos!

Close, but no Pulled Pork Tacos!

Pulled Pork Tacos

After taking a few weeks off for Spring Break, this week was supposed to be an all-new recipe, Chipotle Mango Pulled Pork Tacos.

Unfortunately, I hit a few snags along the way. I had some issues getting the electric pressure cooker coming up to pressure, and when trying to transfer the massive mound of meat to the stove top pressure cooker, the pork slipped and fell back into the pot, the splash resulting in a few second-degree burns.

On the plus side, the pulled pork resulted in what is definitely among the top ten tacos that I have ever had. And living in SoCal, I have had a lot of tacos in my day.

The pork, along with the tangy slaw and the chipotle cilantro sour cream dressing definitely hit the spot.

Of course, the problem is that the recipe did not work in the Instant Pot, which means that I cannot post it until I can confirm that it will work in both the stove top and electric PCs.

So, I guess the Spring Break will continue for 1 more week, and next week I hope to have the final recipe for my pulled pork tacos!

So, come back next week for the deets, as the kids say these days.

Here Comes Summer!

Celebrate The Beginning Of Summer The Pressure Cooker Way

I just realized that we are less than two weeks away from Memorial Day, the unofficial beginning of summer. Time to get out the old grill and burn some burgers and dogs.

But what about those of us who aren’t able to grill or barbecue? Those of us that live in apartments with one small grill out by the pool that is shared by 69 other apartments? You can’t really count on it being available.

And what about if inclement weather puts a damper on your plans. This year, that seems like it may be likelier than in years past. I know friends in a couple different areas who had snow just this past weekend.

You probably saw this coming, but you could use your pressure cooker to make some of the classics that are usually associated with outdoor cooking.

And by gum, I just happen to have a few examples on this here blog.

Such as:

Pulled Pork


This North Carolina Style pulled pork may not be quite the same as smoking a whole hog for twelve hours, but it is still delicious and takes about an hour, to boot.

Pulled Turkey


This one is based on a Central South Carolina, mustard-based sauce. The use of turkey breast instead of the usual pork, makes it a little leaner and a great alternative for non-pork eaters.

Chili Dogs



Or cook up some wieners and top them with this tasty Coney Island Chili. Based on the chili at Coney Island restaurants that are plentiful in the Detroit area where I grew up, after some experimenting, I think this is a pretty reasonable facsimile.

Whether you do you cooking inside or out, I wish all of you a great holiday!

Pressure Cooker Game Day Snacks

Chili And BBQ Dishes For THE BIG GAME

Word on the street is that there is some sort of game on this weekend.

Well, I don’t know anything about sports, but I do like to think that I know a thing or two about snacks.

So, for your convenience, I have gathered a few of my game-party friendly recipes in one place!

Is it chili in here?


What is better than a big pot of chili when some friends come over to watch the game? It is easy to make a big batch, and simple to keep it warm for a long time. You may not believe this, but I just so happen to have a few different recipes for chili, such as my Game Day Chili.


If you are one that believes chili should not even be sitting next to a bean, you could try my Coney Island Chile. It is just as tasty on its own as it is on hot dogs, burgers, potatoes or anything thing else that you feel is lacking in chili.


For those of you who are ok with beans in your chili, how about throwing in some corn too, just like in my Everyday Chili?

Or How About Some Pulled Stuff?


Another crowd-pleaser is pulled pork. And guess what? Coincidentally, I happen to have a recipe for just such a dish. This is a tasty pulled pork with a North Carolina style vinegar-based sauce.


For something slightly lighter (but just slightly), you could whip up my Pulled Turkey recipe, which has a South Carolina mustard-based sauce.

So take your pick.Chili or BBQ! And enjoy the game, whatever sport it is.

Also coming this weekend, a new recipe for Hainanese chicken.



The Pressure Cooker Pulled Pork Challenge

or… can you cook a 7-lb pork shoulder after work and still eat before bedtime?

The answer is yes, as long as you don’t turn in before 10 PM.

There seem to be recipes for pulled pork on practically every cooking blog, including a lot of ones made in the pressure cooker, so I wasn’t sure if I even should do this post. But since this was more of a challenge to myself to cook a seven-pound pork shoulder on a weeknight, I decided to go ahead with it.

While perusing the meat counter at the Smart & Final (The Smaller, Faster Warehouse Store according to their advertising) on Sunday, I bought an almost seven pound pork shoulder. It seemed like a good idea at the time. Sometimes while shopping I get caught up in the excitement and the next thing you know I’m trying to squeeze a one gallon jug of Tabasco sauce into the refrigerator.
I had it earmarked for pulled pork. I almost made pulled pork a couple of weeks ago, but it morphed into carnitas by time I was ready to start cooking it.

Since this past sunday was 100 degrees, it turned out to be a cheese plate night. Not wanting to keep the meat too long (I tend to be a bit overcautious about such things), I planned on making it during the week. It didn’t help much that I left work a half-hour later than usual, meaning that I got home at 7:30 PM. Seeing as how I get to work and back by bicycle, I have to figure a shower in there after work as well.

So around 7:45, I started rubbing my butt (The pork, the pork! Get your minds out of the gutter! A pork butt comes from the shoulder. How confusing.) I threw together a quick rub (this meal was all about the quick) that was something like this:

2 Tbs. Brown Sugar
1 tsp. Hot Paprika
1 tsp. Chili Powder
1 tsp. garlic powder
Dash Cayenne
Salt and Pepper to taste

I unwrapped the pork. This was definitely the most massive amount of meat I have ever put into the pressure cooker. In fact, it was the largest piece of meat I have ever brought into my apartment!

It had a substantial fat cap on it, so I trimmed some of it off, being sure to leave enough to impart its flavor to the finished dish.

I hastily applied the rub while heating a small amount of olive oil in the pressure cooker and browned it in two batches. After removing the pork to a plate, I dumped in a chopped onion and some garlic (I used around seven cloves, but use whatever you’re comfortable with. I think I usually use about double of what most people use) to soften them up a little.

As with many things I make, I added the beer. At first I was going to use a Pilsner that I had sitting around for awhile because it was kind of weird. I was convinced it was mislabeled and was actually a hefeweizen, and it was also quite foamy. Well, I opened it up and sure enough, the thing started foaming like Cujo. The only other beer I had was Dogfish Head 60-minute IPA. I was a little apprehensive about using an IPA since I have never tried it before for cooking and was worried it might impart too much of a bitter flavor to the meat. I also added some white wine vinegar (about a half-cup), and then some actual white wine (also a half-cup). I put in a couple tablespoons brown sugar,  a couple tablespoons worcestershire sauce, a couple bay leaves and some liquid smoke.

I let it come to a boil for a couple minutes to cook off some of the alcohol, then added the browned meat back in. After I added the meat, it looked like a little more liquid wouldn’t hurt, so I put in a cup of water.

Having never cooked a pork shoulder before, I headed to the handy time chart at According to the chart, pork shoulder should cook for 45-50 minutes. I decided to add an extra ten minutes since the piece of meat seemed rather large to me, but I think 50 minutes would have been fine.

I locked on the top of the pressure cooker, brought it up to high pressure, lowered the flame on the burner and set the timer for one hour. By the time I did this it was 8:30 PM.
While the pork was cooking I threw together my BBQ sauce and some slaw for a side dish.
I recently heard about vinegar based sauce from the Eastern part of North Carolina, so I thought it sounded interesting enough to try. I used this one from as my starting point. I usually make a tomato-based sweet and spicy sauce, but thought I would try a vinegar-based sauce for a change. I varied the recipe somewhat to use what I had on hand, but hopefully it didn’t alter the flavor too much from what would be considered authentic.

1 cup rice vinegar (I used this because it is what I had and I didn’t want to go to the store to get apple cider vinegar, which is traditional)
2 Tbs brown sugar
2 tsp Frank’s hot sauce
2 tsp red pepper flakes
Salt and Pepper

Since I wouldn’t be able to let it sit for any length of time to let the flavors meld, I used my trusty Bamix immersion blender to whisk it together.

When the timer went off, I took the pressure cooker off the heat to let it neutralize naturally (at least that was the plan, but once it got down to the low pressure line, I fought the urge to speed things up a bit for five minutes or so, but soon my rumbling stomach won out over my patience and I opened the quick release valve.

I put it in a large bowl and pulled it apart with two forks, and I must say it pulled apart beautifully! After pulling it, I added the BBQ sauce (if you are unfamiliar with Carolina sauce, it is quite thin, almost like a marinade rather than a sauce, so don’t think that something has gone awry if it is not like the sauces that you are usually used to. I had to fight the temptation to add some ketchup and molasses to thicken it up).
Tonight, I just served it on a plate with some vinegar cabbage slaw (it was quite an acidic meal, but not overly sour).

Since there were plenty of leftovers, I will probably make sandwiches tomorrow. The sauce was quite tasty, but it will probably not replace my usual go-to tomato and molasses based sauce anytime soon.

Sure, it was 9:40 by the time dinner was ready, but most of the recipes for cooking pulled port using other methods require the the meat to be roasted or smoked for 6 hours or longer, so around two hours from start to finish including prep work is pretty quick, I think.
Give it a try and let me know what you think!