Mango Barbecue Pulled Pork Sandwiches
Mango Barbecue Pulled Pork Sandwiches are one of our favorite winter meals. I start these sandwiches by cooking the pork butt in the oven until it is fall apart tender. Then, I mix the pork with my Mango Barbecue Sauce. I serve the pork on brioche buns, and top them with my homemade Pickled Slaw. To round out the sandwich, I add sliced plum tomatoes and melted Monterey Jack cheese. All in all, this is a hearty and flavorful sandwich. Today we had them for lunch, but they also make a terrific dinner.
The Equipment I Used
- A Dutch Oven- I like to bake my pork in a Dutch oven.
- A Saucepan- Use a three quart saucepan to simmer the Mango Barbecue Sauce.
The Ingredients Needed for Mango Barbecue Pulled Pork Sandwiches
- Pork- Use a boneless pork butt.
- Chicken Stock- I always use homemade chicken stock. The recipe is below.
- Hoisin Sauce- You can find this Chinese condiment in the Asian section of your market.
- Mango- I used frozen mango.
- Ketchup- Heinz organic is my favorite brand.
- Ginger- Fresh ginger adds so much great flavor.
- Rice Wine Vinegar- You can find this with the vinegars or Asian foods at your market.
How I Made my Sandwiches
- First, I made the pork. This is super easy to make. All I had to do was spread on the seasonings and pop it into the oven.
- Next, I made the Mango Barbecue Sauce. I was careful not to scorch my onions or the sweet sauce.
- Then, I made the Pickled Slaw. This is just a matter of slicing the cabbage thinly and mixing it with the rest of the ingredients.
- Next, I melted my cheese on a plate in the microwave. Then, I just spread it on the bottom of the buns.
- Finally, I put all the components on the buns and served these yummy sandwiches.
My husband, in particular, really enjoys these Mango Barbecue Pulled Pork Sandwiches. And, since it’s Valentine’s Day weekend, I thought this would be the perfect lunch to make for my wonderful husband.
Mango Barbecue Pulled Pork Sandwiches
Pulled pork with a mango barbecue sauce with pickled slaw, Monterey Jack cheese and tomato on a Brioche bun.
Ingredients
For the Pulled Pork:
- 2 onions, cut in one inch pieces
- 3 lbs. boneless pork butt
- ½ tsp. each kosher salt and cayenne pepper
- 1 tsp. each black pepper and garlic powder
- 2 tsp. each chili powder and paprika
- 6 cloves peeled garlic
- 1 cup chicken stock
- ¼ cup brown sugar
For the Mango Barbecue Sauce:
- 2 tbsp. unsalted butter
- 1 cup minced onions
- 1 tbsp. each minced garlic and ginger
- 1 tbsp. honey
- 1 tbsp. hoisin sauce
- ½ cup chopped mango
- ¾ cup ketchup
- 1 tsp. soy sauce
For the Pickled Slaw:
- ½ cup rice wine vinegar
- 1 tbsp. sugar
- ¼ tsp. kosher salt
- 1 cup thinly sliced cabbage
- 1 cup diced orange or red bell peppers
- 1 cup grated carrots
For serving the sandwiches:
- 4 slices tomato
- 4 slices Monterey Jack cheese
- 4 Brioche buns
Instructions
- Begin by making the Pulled Pork: Preheat the oven to 300 degrees. Place the sliced onions and garlic in the bottom of a Dutch oven, and then add the pork with the fatty side up. Mix together all the spices (but not the sugar) and spread them all over the pork. Pour the chicken stock into the bottom of the pot. Cover tightly and bake for four hours. When the pork is done shred the pork with a fork and stir in the brown sugar. You will need only three cups of the pork for four sandwiches, but the leftovers freeze very well. There are lots of recipes on my blog that use this pulled pork. Mix three cups of the pork into the barbecue sauce.
- While the pork cooks, make the Mango Barbecue Sauce and the Pickled Slaw.
- For the Mango Barbecue Sauce: Melt the butter in a three quart saucepan, and cook the onion and garlic on low heat until they're soft. Add the rest of the ingredients and simmer uncovered for twenty minutes. When the pork is done, mix in about three cups of it into this sauce.
- For the Pickled Slaw: In a large bowl, mix together the vinegar, sugar, and salt. Add the vegetables and stir well.
- To serve the sandwiches: I like to melt the the cheese on a plate in the microwave, and then spread it on the bun bottoms. Top the cheese with tomato slices, pork and pickled slaw.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
