Pulled Pork with Spicy Mango BBQ Sauce

A recipe created in conjunction with the AI model ChatGPT & tested by me.

Dutch Oven/Stove recipe directions follows the Instant Pot recipe

Yield: You’ll eat as much as you want anyway, so…

3.5 lbs pork shoulder blade butt roast
1 tbsp ground allspice
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cinnamon
2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 red onion, chopped
4 cloves garlic, minced
1 habanero pepper, seeded, minced (or jalapeno)
2 cups frozen mango chunks
1/2 cup ketchup
1/4 cup brown sugar
2 tbsp apple cider vinegar
2 tbsp lime juice
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard

1. In a small bowl, mix together the allspice, smoked paprika, cumin, garlic powder, onion powder, cinnamon, salt, and black pepper to make a spice rub.

2. Rub the spice mixture all over the pork shoulder, making sure to coat all sides.

3. Heat the olive oil in an Instant Pot set to Sauté

4. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.

5. Remove the pork and set aside.

6. Add olive oil as needed, chopped onion, garlic, and habanero pepper to Instant Pot and sauté for 2-3 minutes, until fragrant.

7. Add the frozen mango chunks, ketchup, brown sugar, apple cider vinegar, lime juice, Worcestershire sauce, and Dijon mustard, stir to combine.

8. Return the pork shoulder to the Instant Pot

9. Cover and set Instant Pot to Slow Cook for 4 hours.

10. Check the texture of the pork. It should shred easily with a fork.

11. Pressure Cook in Instant Pot for 30 minutes

12. Check the texture again.

13. If needed, return to Instant Pot on the Pressure Cook setting for 15 more minutes

14. Remove pork from the Instant Pot and shred using two forks.

15. Strain the sauce into a small saucepan if you desire a smooth sauce, or simply pour the sauce into a small saucepan.

16. Simmer the sauce over medium-high heat for 10-15 minutes, until it's thickened and reduced as desired.

17. Serve the pulled pork with the mango BBQ sauce on the side.

18. Instructions for a Dutch Oven Method

19. Preheat the oven to 325°F (165°C).

20. In a small bowl, mix together the allspice, smoked paprika, cumin, garlic powder, onion powder, cinnamon, salt, and black pepper to make a spice rub.

21. Rub the spice mixture all over the pork shoulder, making sure to coat all sides.

22. Heat the olive oil in a large Dutch oven over medium-high heat.

23. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.

24. Remove the pork from the Dutch oven and set aside.

25. Add the chopped onion, garlic, and habanero pepper to the Dutch oven and sauté for 2-3 minutes, until fragrant.

26. Add the mango nectar, ketchup, brown sugar, apple cider vinegar, lime juice, Worcestershire sauce, and Dijon mustard to the Dutch oven and stir to combine.

27. Return the pork shoulder to the Dutch oven, spooning the sauce over the meat.

28. Cover the Dutch oven with a lid and transfer to the oven.

29. Roast the pork for 3-4 hours, until it's tender and falls apart easily when pulled with a fork.

30. Remove the pork from the Dutch oven and let it rest for 10-15 minutes.

31. Shred the pork using two forks.

32. Strain the sauce from the Dutch oven into a small saucepan and heat over medium-high heat.

33. Simmer the sauce for 10-15 minutes, until it's thickened and reduced.

34. Serve the pulled pork with the mango BBQ sauce on the side.

ORIGINAL ChatGPT Recipe

3.5 lbs pork shoulder blade butt roast
1 tbsp ground allspice
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 habanero pepper, seeded and minced (or jalapeno)
1 cup mango nectar
1/2 cup ketchup
1/4 cup brown sugar
2 tbsp apple cider vinegar
2 tbsp lime juice
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard