Pork with barbecue sauce and mango
Description
The dish is prepared without unnecessary complications. Peel the mangoes and remove the pits. Place the pits in a saucepan, then slice the mango flesh and set aside. Add the pork shoulders to the saucepan and season with black pepper, kosher salt, and 1 teaspoon of chili powder. Pour in balsamic vinegar and water. Cover and simmer over low heat for 5 to 8 hours, until the meat becomes very tender. Then, strain the pork, discarding the liquid and mango pits, and shred the meat with two forks. While the pork is cooking, place the mango flesh in a blender and puree. Transfer the puree to the saucepan and add honey, 1 teaspoon of chili powder, and whiskey. Bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for about 10 minutes. Add barbecue sauce and remove from heat. Return the shredded pork to the saucepan and mix in the mango barbecue sauce. Cover and cook over high heat for 1 to 2 hours, until the pork has absorbed the barbecue sauce. Serve the finished dish warm.