Spicy Mango Pulled Pork

Preheat oven to 300°F.

In a food processor place mango, garlic, lime juice, lemongrass, ginger, chili sauce, marmalade and one whole jalapeno (stem removed). Blend until smooth.

Deseed and dice the second jalapeno.

Pour the puree into a medium sized bowl and stir in soy sauce, green onions, diced jalapeno and sesame oil.

Pat pork shoulder dry with a paper towel and place it in a large Dutch oven. Pour mango mixture over the meat making sure to get it in every nook and cranny. Add water.

Cover the pot and place it in the center of the oven. Cook for one hour then turn the pork and spoon the juices over the top. Place it back in the oven. Repeat this process for six hours (every hour, turn the pork and baste with juices) or until the meat comes easily off the bone.

Remove it from the oven, and when it’s cool enough to handle, remove the fat and bone and shred the pork using two forks.

You can serve it right away, but I let mine cool and popped it in the fridge overnight and reheated it the next day.

Serve it on its own or in a sandwich.