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Mango Season continues here in South Florida, and I am lucky to have plenty of donors giving me a steady supply of mangoes.  I’m usually not much of a risk-taker with ingredients.  I am too just cheap to accept that I might have to throw food away if it doesn’t work out.  Mango Season is a little bit different, because all of the free mangoes means that I won’t feel as bad if an experiment doesn’t work out.  And, since Mango Madness has been going on for a few years, I have been getting better at figuring out what works and what doesn’t.  So, while making mango pulled pork was kind of risky, I felt confident that the flavor combination would probably work out.  And, I wasn’t wrong!

My favorite kind of BBQ sauces are the ones that are slightly sweet, so the sweetness of the mango actually complimented the savory pork.  However, you will want to avoid pairing it with a sweet BBQ sauce so that your pulled pork doesn’t get overly sweet.  I think that a slightly spicy BBQ sauce works well to balance out the sweetness of the fruit.

Get all of your ingredients ready, then heat the liner of your pressure cooker on the Saute/Browning setting.  Cut your pork butt into large chunks and season with BBQ rub.  When the liner is sufficiently hot, work in batches and brown your pork chunks for about 1-2 minutes on each side.  Once all of the pork chunks have been browned, return them to the pot, add the remaining ingredients (except the BBQ sauce).  Cover, seal, and cook on Manual (High Pressure) for 55 minutes, then allow the pressure to release naturally before opening the pressure cooker.

Remove the pork chunks and set them aside.  Strain the liquid from the pressure cooker, but save the cooked fruit and vegetables.  Shred the pork and return it to the liner.  Blend the cooked onion/mango mixture with your choice of BBQ sauce, then pour it back over the shredded pork.  Mix it well before serving.

You can eat the pork as-is, but you can also make pulled pork sandwiches or sliders.  So yummy!

Pressure Cooker Mango Pulled Pork

Ingredients

• 4lbs Boston butt roast, cut into large chunks
• 1 tbsp BBQ rub
• 1 large onion, quartered
• 2 cups ripe mango chunks
• 4 cloves of garlic
• 1 tbsp olive oil
• 1/4 cup apple cider vinegar
• 1 cup spicy BBQ sauce (I used honey chipotle)

Directions

Heat the liner of your pressure cooker on the Saute/Browning setting.  Season the pork chunks with BBQ rub.

When the liner is hot, brown the pork chunks on all sides in the liner, working in batches.  When all of the pork chunks have been browned, return all of the pork to the pressure cooker.  Add the remaining ingredients (except for the BBQ sauce).  Cover, seal, and cook on Manual (High Pressure) for 55 minutes.  When the timer runs out, allow the pressure to release manually.

Uncover and remove the pork and shred it.  Strain the liquid in the pot, but keep the solids.  Place the solids in a blender along with the BBQ sauce and blend until smooth.  Return the pork to the pot, then stir in the BBQ sauce.  Serve immediately.