For the slow cooker pork: Place the bay leaves in the bottom of a slow cooker and place the pork on top.
Sprinkle the pork evenly with the cumin
, garlic powder, salt, cinnamon, coriander
. Pour 2 cups water around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on low until the pork shreds easily with a fork, about 8 to 10 hours. Turn the meat after it has cooked for 4 to 5 hours. When the pork is tender, remove from the slow cooker
with two forks. Use the cooking liquid as needed to moisten the meat.
For the mango-jalapeno slaw: Toss together the cilantro
juice, orange juice
, rice vinegar, mangoes, jalapenos, cabbage, onions
and sprinkle of salt gently and marinate in the refrigerator, at least 1 hour.
For the sauce: Place a large saucepan
over medium-high heat and add the mangoes. Using a potato
masher, smash the mangoes into a thick chunky paste and cook until the mangoes have reduced and darkened slightly, about 5 minutes.
Add the whiskey
and chipotle powder and stir to blend
. Bring the mixture to a simmer. Reduce the heat to medium-low and simmer
, stirring frequently, 2 to 3 minutes, allowing the alcohol
in the bourbon
to cook off. Stir in the barbeque
sauce and remove from the heat.
Gently stir the pork into the mango barbeque sauce, taking care not to break up the tender pork too much. It's desirable for each sandwich to have some chunks of meat that are identifiable as pork. Heat the pork
until warmed through. Top the pork with the Mango-Jalapeno Slaw and dig in!
Cook's Note: At Lizzie's we served the pork on toasted soft hamburger
buns, but chewy bakery-style rolls are good, too.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.