Peel and de-pit the mangos, placing the seeds into a slow cooker and setting the roughly chopped fruit aside. Add the pork shoulder to the slow cooker and season with black pepper, kosher salt, and 1 teaspoon of chipotle powder before adding the balsamic vinegar and water. Cover and cook on Low for 5 to 8 hours until tender, then drain the meat, discard the liquid and pits, and shred with forks. Meanwhile, blend the mango pieces until smooth and simmer in a saucepan with honey, 1 teaspoon of chipotle powder, and whiskey for 10 minutes until darkened. Mix in the barbeque sauce, combine the mixture with the shredded pork in the slow cooker, and cook on High for 1 to 2 hours until the sauce is absorbed.
Nutrition
Total Fat 8g 10%, Saturated Fat 3g 14%, Cholesterol 68mg 23%, Sodium 996mg 43%, Total Carbohydrate 35g 13%, Dietary Fiber 2g 5%, Total Sugars 26g, Protein 24g, Vitamin C 13mg 63%, Calcium 38mg 3%, Iron 2mg 8%, Potassium 528mg 11%
