Pineapple Mango Pulled Pork Recipe

Ingredients

1 teaspoon kosher salt1 teaspoon coarsely ground pepper1 boneless pork shoulder butt roast (about 3 pounds) 2 cans (11.30 ounces each) mango nectar1 can (8 ounces) pineapple tidbits, drained1/4 cup mango chutney2 tablespoons lemon juice2 teaspoons grated lemon zest6 green onions, thinly sliced12 Hawaiian sweet hamburger bunsChopped jalapeno pepper, optional

Preparation

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.