Pineapple Mango Pulled Pork Recipes

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HAWAIIAN PULLED PORK NACHOS



Hawaiian Pulled Pork Nachos image

Covered in fresh pineapple, mango and red onions, these Hawaiian Pulled Pork nachos are the perfect party food! If you're looking for an easy tailgate recipe, this is sure to be a crowd pleaser!

Provided by Natalie Dixon

Categories     Appetizer     Snack

Time 25m

Number Of Ingredients 9

18 oz Bag of Tortilla Chips
2 cups Shredded Pulled Pork
1/4 cup Jalapeno pepper slices
2 cups Cheddar Cheese
1 medium Tomato (diced)
1 cup Pineapple (diced)
1 cup Mango (diced)
3 Green Onions (chopped)
3 Tbsp. Sour Cream

Steps:

  • Preheat oven to 400 degrees.
  • Spread tortilla chips over a large cookie sheet. Top with pulled pork, jalapeno slices and cheese. Bake for about 10 minutes, keeping an eye on it and removing once the cheese is melted.
  • Top with diced tomatoes, pineapple, mango and green onions. Drizzle sour cream over nachos and serve immediately.

Nutrition Facts : Calories 571 kcal, Carbohydrate 59 g, Protein 19 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 873 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving

PINEAPPLE MANGO PULLED PORK



Pineapple Mango Pulled Pork image

I love mangoes and pineapple. They go so well with pork. Serve these little sandwiches with a spring salad. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 12 servings

Number Of Ingredients 11

1 teaspoon kosher salt
1 teaspoon coarsely ground pepper
1 boneless pork shoulder butt roast (about 3 pounds)
2 cans (11.30 ounces each) mango nectar
1 can (8 ounces) pineapple tidbits, drained
1/4 cup mango chutney
2 tablespoons lemon juice
2 teaspoons grated lemon zest
6 green onions, thinly sliced
12 Hawaiian sweet hamburger buns
Chopped jalapeno pepper, optional

Steps:

  • Rub salt and pepper over roast. Transfer to a 5- or 6-qt. slow cooker. In a small bowl, mix the mango nectar, pineapple, chutney, lemon juice and zest. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly., Remove roast from slow cooker. When cool enough to handle, shred meat with two forks. Strain cooking juices, discarding fruit; skim fat. Return cooking juices and meat to slow cooker. Stir in green onion. Serve on buns. If desired, top with jalapeno.,

Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 291mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 19g protein.

PULLED PORK WITH MANGO BBQ SAUCE



Pulled Pork with Mango BBQ Sauce image

Provided by Aarti Sequeira

Categories     main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons kosher salt
1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 tablespoons peeled and minced fresh ginger
1 onion, finely minced
1 serrano pepper, thinly sliced (seeds discarded if youdon't like it spicy)
Kosher salt
2 cups mango puree
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons molasses
Kosher salt and freshly ground black pepper
Brioche rolls, split
Bread and butter pickles

Steps:

  • For the rub: Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make the BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
  • For the BBQ sauce: In a large saucepan, warm the oil over low heat until hot and shimmering. Add the cumin and fennel seeds; they should splutter upon contact, be careful! Once the spluttering subsides, add the ginger, onions, serrano and a little salt to taste. Saute until they soften, but don't let them get any color. Add the mango puree, lime juice, vinegar, Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season.
  • Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.
  • Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Prepare to have your loved one swoon over you!

GRILLED PINEAPPLE MANGO SALSA



Grilled Pineapple Mango Salsa image

This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!

Provided by Mama Smith

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 8h20m

Yield 12

Number Of Ingredients 8

3 slices fresh pineapple
1 red bell pepper
1 jalapeno pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
¼ cup chopped cilantro
1 lime, juiced
½ teaspoon lime zest

Steps:

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  • After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Nutrition Facts : Calories 48 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 2.4 mg, Sugar 9.7 g

BOURBON-MANGO PULLED PORK



Bourbon-Mango Pulled Pork image

Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling for!

Provided by RuggerDucky

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h20m

Yield 10

Number Of Ingredients 11

2 mangos
1 (4 pound) pork shoulder roast
2 tablespoons ground black pepper
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
¼ cup balsamic vinegar
2 cups water
1 teaspoon chipotle chile powder
2 teaspoons honey
1 (1.5 fluid ounce) jigger bourbon whiskey
2 (12 ounce) bottles barbeque sauce

Steps:

  • Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
  • Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  • While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the 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.

Nutrition Facts : Calories 319 calories, Carbohydrate 34.5 g, Cholesterol 68.4 mg, Fat 8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 2.8 g, Sodium 995.5 mg, Sugar 25.8 g

PINEAPPLE MANGO PULLED PORK



Pineapple Mango Pulled Pork image

I love mangoes and pineapple. They go so well with pork. Serve these little sandwiches with a spring salad. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 12 servings

Number Of Ingredients 11

1 teaspoon kosher salt
1 teaspoon coarsely ground pepper
1 boneless pork shoulder butt roast (about 3 pounds)
2 cans (11.30 ounces each) mango nectar
1 can (8 ounces) pineapple tidbits, drained
1/4 cup mango chutney
2 tablespoons lemon juice
2 teaspoons grated lemon zest
6 green onions, thinly sliced
12 Hawaiian sweet hamburger buns
Chopped jalapeno pepper, optional

Steps:

  • Rub salt and pepper over roast. Transfer to a 5- or 6-qt. slow cooker. In a small bowl, mix the mango nectar, pineapple, chutney, lemon juice and zest. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly., Remove roast from slow cooker. When cool enough to handle, shred meat with two forks. Strain cooking juices, discarding fruit; skim fat. Return cooking juices and meat to slow cooker. Stir in green onion. Serve on buns. If desired, top with jalapeno.,

Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 291mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 19g protein.

MANGO PORK TENDERLOIN WITH SWEET GINGER RICE AND GRILLED PINEAPPLE



Mango Pork Tenderloin with Sweet Ginger Rice and Grilled Pineapple image

Provided by Food Network

Categories     main-dish

Time 7h5m

Yield 4 servings

Number Of Ingredients 32

3 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons seasoned salt
2 teaspoons ground black pepper
1 teaspoon ground red pepper flakes
1 teaspoon ground oregano
1 teaspoon dry mustard
1/2 teaspoon chili powder
1 package fresh pork tenderloin (2 loins)
1/2 cup soy sauce
1/2 cup white wine
1/2 cup fresh orange juice
1/4 cup ketchup
3 tablespoons peeled and chopped fresh ginger
4 to 5 peeled garlic cloves
2 tablespoons brown sugar
1/2 cup mango jam, recipe follows
1/4 cup Asian sweet chili sauce
1 cup chopped fresh sweet mango
1/3 cup sugar
1 tablespoon fresh lime juice
1 cup sushi rice
Cooking spray
1 tablespoon slivered pickled ginger
1 tablespoon fish sauce
1 tablespoon chili garlic sauce
2 tablespoons vegetable oil, plus 1 tablespoon
1 tablespoon butter
1 peeled and cored fresh pineapple
1/4 cup spiced rum
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Steps:

  • Mango Pork Tenderloin:
  • Combine all the dry rub ingredients in a small bowl.
  • Coat the loins with the dry rub, put them into a resealable plastic bag and refrigerate for 2 hours. Puree the soy sauce, white wine, orange juice, ketchup, ginger, garlic and sugar in a blender until smooth. Add the marinade to the tenderloins, and refrigerate for 4 to 6 hours.
  • Remove the tenderloins from the marinade and allow them to rest at room temperature for 30 minutes.
  • Combine all the ingredients in a nonstick saucepan over medium heat and simmer hard, stirring often, until the mango breaks down and thickens to a jam.
  • Transfer the marinade to a small saucepan over medium heat. Add the mango jam and the sweet chili sauce, and bring to a hard simmer. Reduce the mixture by 1/2 the volume, stirring occasionally, as the sugars can settle and burn. Remove 1/2 of the marinade to a small bowl and set aside for service.
  • Sweet Ginger Rice:
  • Cook the rice according to package directions. Coat the inside of an 8 by 8-inch baking dish with cooking spray.
  • Transfer 2 cups of the warm cooked rice to a mixing bowl. Add the pickled ginger, fish sauce and chili garlic sauce and gently combine. Press the mixture into the baking dish, cover and refrigerate until cooled and set, about 1 hour.
  • (When the pork loins have been put on the grill) gently turn the set rice cake out onto a cutting board. Cut the cake corner to corner to make 4 triangles. Heat the 2 tablespoons of oil in a nonstick skillet over medium heat. Carefully add the 4 rice cakes. If a part of the cake breaks away, gently press it back into shape. Saute on the first side until the cakes have caramelized, about 15 minutes. Carefully turn the cakes over, add 1 tablespoon oil and 1 tablespoon butter. Saute the second side until you can hear the caramelized cakes gently scratching the bottom when the pan is jiggled, about 10 to 15 minutes.
  • Grilled Pineapple:
  • Cut the pineapple lengthwise into logs or wedges, then cut in half and put them into a large bowl. Combine the rum, sugar and cinnamon in a small bowl and pour it over the pineapple. Allow it to sit at room temperature for 1 hour.
  • When the tenderloins have been removed from the grill to rest, grill the pineapple on medium-high heat for a couple minutes per side turning and basting with the rum sauce to achieve caramelized grill marks.
  • Prepare a charcoal or gas grill with 1 side medium-high heat and 1 side medium-low heat. Sear the loins on all 4 sides on medium-high for 3 minutes per side. Move the loins to the medium-low heat side. Baste with the marinade, close grill and cook, basting every 5 minutes, until the loins reach medium-rare or to desired doneness.
  • Remove the loins to a cutting board and cover loosely with foil. Let rest for 15 minutes before carving on the diagonal into 1/4-inch medallions. Transfer the medallions to a serving platter and serve with sweet ginger rice, grilled pineapple and reserved marinade.

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