Pineapple Mango Pulled Pork

I love mangoes and pineapple. They go so well with pork. Serve these little sandwiches with a spring salad.

INGREDIENTS:

• 1 teaspoon kosher salt
• 1/4 cup mango chutney
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 6 green onions, thinly sliced
• 1 teaspoon coarsely ground pepper
• 1 boneless pork shoulder butt roast (about 3 pounds)
• 2 cans (11.30 ounces each) mango nectar
• 1 can (8 ounces) pineapple tidbits, drained
• 12 Hawaiian sweet hamburger buns
• Chopped jalapeno pepper, optional

INSTRUCTIONS:

1. 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.
2. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly.
3. .........................
4. .........................

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