Slow-cooker Caribbean Pulled Pork with Mango Salsa

Slow-cooker Caribbean Pulled Pork with Mango Salsa

This is a fantastic recipe and can be left cooking throughout the day to enjoy for supper.

To find out more about Mazola Corn Oil please visit our Product page.


Pulled pork
2 tbsp Mazola Corn Oil
1.8kg joint of pork shoulder
230ml barbecue sauce
120ml cider apple vinegar
120ml chicken stock
50g light brown sugar
1 tbsp American yellow mustard
1 tbsp Worcestershire sauce
1 tbsp ground chilli powder
1 white onion, diced
2 garlic cloves, crushed
1 tbsp dried thyme
8 brioche buns

For the salsa
3 salad tomatoes, diced
2 spring onions, sliced
1 ripe mango, diced
2 tbsp Mazola Corn Oil
1 tbsp white wine vinegar
Salt and pepper to taste
Handful of jalapeños
1 tbsp sweetcorn

Step 1

Add all of the pulled pork ingredients in to the slow cooker, cover and cook on high for five hours

Step 2

Remove the pork and shred with two forks. Return the shredded pork to the slow cooker and stir well to coat in the cooking juices

Step 3

Add all of the salsa ingredients to a bowl and mix well. This can be done the day before if easier

Step 4

Toast the brioche buns and pile the pulled pork within each, top with the salsa and tuck in!


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