Spicy Mango Pulled Pork

• 1 whole Mango, Peeled And Cubed
• 5 cloves Garlic
• 18 cups Lime Juice
• 2 Tablespoons Pureed Lemongrass
• 3 Tablespoons Fresh Ginger, Coarsely Chopped
• 3 Tablespoons Sweet Chili Sauce (I Used President's Choice)
• 2 Tablespoons Marmalade
• 2 whole Jalapenos, Divided
• 18 cups Soy Sauce
• 2 stalks Green Onions, Sliced
• 2 teaspoons Sesame Oil
• 6 pounds Bone-in Boston Butt
• 2 cups Water

1. Preheat oven to 300 degrees F.
2. In a food processor place mango, garlic, lime juice, lemongrass, ginger, chili sauce, marmalade and one whole jalapeno (stem removed).
3. Blend until smooth.
4. Deseed and dice the second jalapeno.
5. Pour the puree into a medium sized bowl and stir in soy sauce, green onions, diced jalapeno and sesame oil.
6. Pat pork shoulder dry with a paper towel and place it in a large Dutch oven.
7. Pour mango mixture over the meat making sure to get it in every nook and cranny.
8. Add water.
9. Cover the pot and place it in the center of the oven.
10. Cook for one hour then turn the pork and spoon the juices over the top.
11. Place it back in the oven.
12. Repeat this process for six hours (every hour, turn the pork and baste with juices) or until the meat comes easily off the bone.
13. Remove it from the oven, and when its cool enough to handle, remove the fat and bone and shred the pork using two forks.
14. You can serve it right away, but I let mine cool and popped it in the fridge overnight and reheated it the next day.
15. Serve it on its own or in a sandwich.

mango, garlic, lime juice, fresh ginger, sweet chili sauce, marmalade, soy sauce, stalks green onions, sesame oil, water

Taken from tastykitchen.com/recipes/main-courses/spicy-mango-pulled-pork/ (may not work)