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Mix in tortilla chips just prior to serving.
Serve topped with shredded cheddar cheese and a dollop of sour cream.
*Chile Spice Mix
1 Tablespoon each- chili powder, cumin
1 teaspoon each- garlic powder, onion powder, crushed red pepper, dried oregano,
paprika, teaspoon sea salt, fresh ground black pepper
George Hirsch Slow Cooker Carnitas
Makes 8-10 servings
Pulled Pork (6 hrs)
2 mangos
4 pound pork shoulder roast
1/2 onion, chopped
6 cloves garlic, peeled and halved
2 tablespoons ground black pepper
1 teaspoon sea salt
1 teaspoon chipotle chili powder
8-10
1/4 cup balsamic vinegar
hours
2 cups chicken broth

For the Sauce:
Puree from 2 mangos
1 teaspoon chipotle chili powder
1 Tablespoon honey
11/2 ounces Bourbon
2 cups barbeque sauce
Peel the mangos and remove the pits. Place pits into a slow cooker, then roughly chop
the mango and set aside. Sear pork on all sides until brown. Place the pork shoulder
into the slow cooker; onions, garlic, pepper, salt,1 teaspoon chipolte powder, vinegar
and broth.
Cover, and cook on Low 6 to 8 hours until the meat is very tender. Once meat is tender,
discard pits and drain the liquid into a small pan. On a medium heat reduce juices until
the cooking liquid equals about a half cup. Shred with two forks.
While the pork is cooking, puree the chopped mango in a blender until smooth, Add
mango puree into a saucepan with reduce juices. Add honey,1 teaspoon chipotle
powder and Bourbon. Bring to a boil, reduce heat to medium-low and simmer; stirring
until the mango has reduced and darkened slightly, about 10 minutes. Stir in your
favorite barbeque sauce and remove from the heat.
Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce.
Cover and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.
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