Pulled Pork with Mango BBQ Sauce

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My husband and I both loved this. We have done pulled pork before but never with these ingredients, so we were curious how yours would compare. It was outstanding! Tangy, sweet, not to spicy.....just wonderful. This is something we will make again....and again.

We are looking forward to more unique recipes from you.

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I used chicken instead of the pork, yes, cooking for 3 hours! It was wonderful. company raved! I made the whole. Dinner, Cole Slaw and chocolate pie and it was all really good. The spices made it!

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Something about this recipe made me want to try it! I don't even normally like pulled pork, but this was awesome. I ended up putting it on homemade wheat tortillas and I used her Apple-Lime-Slaw as a topping. For pictures of how my meal turned out, see my blog: http://thefrickinchicken.blogspot.com/2010/09/mango-bar-b-q-pulled-pork-with-apple.html

This one is definitely going to be made again. And the leftovers will freeze well, I think.

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This was wonderful--one of the best recipes I've tried in a long time. My husband is Indian, but most of the time we cook very traditional Indian recipes, or western-style recipes--not usually a fusion of the two. This came out so good--tangy, sweet, a bit spicy. Next time I'll use several more serrano peppers--we could hardly taste the one pepper we used (and that is to be expected, since we can handle much more spice than most people we know. Thanks for the great recipe, and thanks for featuring more Indian-influenced cuisine on your channel!

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I used 1 lb. frozen mango and pureed in my blender, it was on the tart side so I added a bit more molasses while cooking. I used three serrano chiles and a jalepeno to bump up the heat. My butcher only had pork shoulder cushion cuts that day so I used four pounds of that and did season overnight. It is a less fatty cut and no bone to deal with in the end. We found the sauce amount to be perfect as there was very little fat waste in the meat. The flavor was really delicious...I added a bit more spice to it as well. This is what I love about cooking...find an interesting recipe and make it your own by adjusting flavors as you taste. Next time I will put it in my slow cooker so I don't have to babysit it for hours...I'm guessing that might create a sauce that needs to be reduced though... I will definitely make again! Thanks, Aarti!

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I was never a big fan of the BBQ flavor, but how good did this look when Aarti was making it? I used pork short ribs and it was delicious! I also used the canned mango as I couldnt find the puree in my store. I am going to use this over meatloaf and try it with chicken and beef also! Congrats Aarti, on your new career, keep up the good work!

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I love this recipe. I couldn't find mango puree so substituted canned mango which I ran through the blender. I let the rub soak in overnight. This was excellent! I must admit that when I was mixing all the sauce ingredients I was very very skeptical. Hour 1: Sauce smelled and tasted extremely tangy. Hour 2: Still tasted... well.. awful. Warned my boyfriend that the recipe might be a flop. Hour 3: MAGIC! I have no idea what happened in that 3rd hour but it turned delicious! I found my boyfriend eating FROM THE POT. Hahaha. He enjoyed the tenderness. I enjoyed how the mango flavor worked in bbq! I never thought about that combo but it works fantastically. :-

Also, I watch quite a bit of Food Network but never attempt the recipes I see on tv. This was the first time that I felt confident enough to make what was described! I really feel like she goes through it step-by-step perfectly on her show. I can't wait to watch more & try more recipes!

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Just made this with my husband. it was everything i hoped it would be. i used canned mango chunks for the sauce because puree was difficult to make and it was perfect just need to puree in a blender. my family are indian but from the caribbean so the flavors and spices are different, but getting to use both such as mango and garam masala brang both a west and east indian party to my mouth. i did add three serano chiles to the recipe because we like things spicey, and we cooked it an extra hour on a higher heat to soak up more of the juices. my house smelled like fall and the weather was yucky today so it was perfect time to cook such a warm full flavored meal.. good luck aarti its great to have an indian chef especially for those indian girls like me who cant quite cook indian style or fusion food. thanks... oh and i watch your show first thing every sunday morning.

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This is not a quick meal! There ins't that much to the prep; the time is in the simmering of the pork. All in all, it was well worth the wait! I, too, couldn't find mango puree, so I used mango nectar in it's place. Not having taste the dish with anything different, I can't compare, but it was pretty darn fine, as it was. I made it with the apple peanut slaw, so we had the hot, spiciness of the pork, offset with the coolness of the slaw. I'd be happy to share this dish with friends at a summer BBQ!

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I read all of the comments and was discouraged. Nonetheless, I went ahead and prepared this , taking into consideration a number of the suggestions posted. I doubled the peppers, browned the pork first to carmelize and give added flavor to the recipe. It was very good. I had great success with this. It was delicious and tender and shreddable- not mushy at all. I think the trick might be in the browning first ! It takes a long time but worth the trouble.