Mango Habanero Shredded Pork
I love a mango habanero anything (just about), so when I had some habaneros needing to be used up from my garden, I thought making a mango habanero something would be amazing. Those sweet and spicy flavor combos lend themselves well to pork, so I sought after this juicy shredded pork idea.
Mango Habanero Pork Roast
Ingredients
- 6 altufo mangos, diced
- 2-3 habaneros, chopped
- 1/2 c brown sugar
- 1/2 c rum
- 1/4 c water
- 3-4 cloves garlic, minced
- sprinkle of salt
- 3 lb pork butt
- Salt
Instructions
- Add all glaze ingredients to a pot, simmer on low for 30 minutes to 1 hour, or until thickened and bubbly
- Taste to see if you need more sugar
- Remove from heat and let cool for 15 minutes
- Blend together with a hand blender (or in your blender) until smooth
- Set half of it aside in a separate bowl for serving
- Preheat oven to 225 degrees
- Salt each side of your pork liberally and place into your dutch oven (if you have a thermometer to watch the temperature, this is when I'd stick it in)
- Spoon on the glaze you did not set aside onto the pork butt, until there's a nice, even layer on all visible sides.
- Roast in the oven for at least 6 hours. The longer it goes, the better it'll get (just watch in case you need to cover it in foil so it doesn't burn)
- Remove from oven and shred. Add a few tablespoons of your reserved glaze as needed
- Serve with the remaining glaze
Notes
- if you can't find altufo mangos, sub for 4 regular mangos. Just be sure to taste the glaze as you may need more sugar
Did you make this? Tag us on instagram: @salud.life.and.love
This was one of the first recipes I made that had no outside inspiration. I knew I wanted to use habaneros, and branched out from there what flavors go well with them. I, of course, ran into mango and just knew I had to run with it.
I love a mango habanero chicken wing, so I wanted to branch away from that protein, and leaned more into an almost ‘jerk’ feeling with the pork and the addition to rum in the glaze. I’m a sucker for sweet and spicy with pork, so this couldn’t have been better!
I love serving this with some yellow rice (I’ve made it, but I can’t beat that Mahatma magic), and simple broccoli or green beans.