Pineapple Mango Pulled Pork

• 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

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.

kosher salt, ground pepper, pork shoulder butt roast, mango, pineapple, mango, lemon juice, lemon zest, green onions, buns, jalapeno pepper

Taken from www.tasteofhome.com/recipes/pineapple-mango-pulled-pork/ (may not work)