Yield: You’ll eat as much as you want anyway, so…

3.5 lbs pork shoulder blade butt roast
1 tbsp ground allspice
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cinnamon
2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 red onion, chopped
4 cloves garlic, minced
1 habanero pepper, seeded, minced (or jalapeno)
2 cups frozen mango chunks
1/2 cup ketchup
1/4 cup brown sugar
2 tbsp apple cider vinegar
2 tbsp lime juice
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard

• In a small bowl, mix together the allspice, smoked paprika, cumin, garlic powder, onion powder, cinnamon, salt, and black pepper to make a spice rub.

• Rub the spice mixture all over the pork shoulder, making sure to coat all sides.

• Heat the olive oil in an Instant Pot set to Sauté

• Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.

• Remove the pork and set aside.

• Add olive oil as needed, chopped onion, garlic, and habanero pepper to Instant Pot and sauté for 2-3 minutes, until fragrant.

• Add the frozen mango chunks, ketchup, brown sugar, apple cider vinegar, lime juice, Worcestershire sauce, and Dijon mustard, stir to combine.

• Return the pork shoulder to the Instant Pot

• Cover and set Instant Pot to Slow Cook for 4 hours.

• Check the texture of the pork. It should shred easily with a fork. 

• Pressure Cook in Instant Pot for 30 minutes

• Check the texture again.

• If needed, return to Instant Pot on the Pressure Cook setting for 15 more minutes

• Remove pork from the Instant Pot and shred using two forks.

• Strain the sauce into a small saucepan if you desire a smooth sauce, or simply pour the sauce into a small saucepan.

• Simmer the sauce over medium-high heat for 10-15 minutes, until it's thickened and reduced as desired.

• Serve the pulled pork with the mango BBQ sauce on the side.

Instructions for a Dutch Oven Method

• Preheat the oven to 325°F (165°C).

• In a small bowl, mix together the allspice, smoked paprika, cumin, garlic powder, onion powder, cinnamon, salt, and black pepper to make a spice rub.

• Rub the spice mixture all over the pork shoulder, making sure to coat all sides.

• Heat the olive oil in a large Dutch oven over medium-high heat.

• Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.

• Remove the pork from the Dutch oven and set aside.

• Add the chopped onion, garlic, and habanero pepper to the Dutch oven and sauté for 2-3 minutes, until fragrant.

• Add the mango nectar, ketchup, brown sugar, apple cider vinegar, lime juice, Worcestershire sauce, and Dijon mustard to the Dutch oven and stir to combine.

• Return the pork shoulder to the Dutch oven, spooning the sauce over the meat.

• Cover the Dutch oven with a lid and transfer to the oven.

• Roast the pork for 3-4 hours, until it's tender and falls apart easily when pulled with a fork.

• Remove the pork from the Dutch oven and let it rest for 10-15 minutes.

• Shred the pork using two forks.

• Strain the sauce from the Dutch oven into a small saucepan and heat over medium-high heat.

• Simmer the sauce for 10-15 minutes, until it's thickened and reduced.

• Serve the pulled pork with the mango BBQ sauce on the side.

ORIGINAL ChatGPT Recipe

3.5 lbs pork shoulder blade butt roast
1 tbsp ground allspice
1 tbsp smoked paprika
tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 habanero pepper, seeded and minced (or jalapeno)
1 cup mango nectar
1/2 cup ketchup
1/4 cup brown sugar
2 tbsp apple cider vinegar
2 tbsp lime juice
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard