SPICY MANGO CHIPOTLE PULLED PORK TACOS

When you cook a lot of meals at home, batch cooking is essential.  Before we made a dedicated change in our family eating habits, I started counting how many meals we were eating out.  Most of those meals were not even food that we loved, just fast and easy food on the go.  I started an elimination diet back in September, and we were not able to eat out at all for several months.  In the beginning, I felt like a prisoner of my kitchen.  Making quality food takes time, so cooking a double batch of something to use for a day when I don't feel like cooking, or don't have time, really makes this lifestyle change sustainable.  The recipe is for one pork butt.  I double the recipe and cook one in my Insta-Pot and one in my crock pot.  I use the slow cook feature on my pressure cooker, but you could definitely use the meat button if you need dinner on the table in an hour and a half, instead of eight hours.  

Ingredients:

Pork shoulder (aka Boston Butt) 5-7 pounds
Frozen Mango 2 cups
Can of Chipotle Peppers in Adobo 1/2 can
Spring onions (or green onions)  approximately 3 spring onions or 5 green onions
Garlic cloves, 3 cloves minced
Red Wine Vinegar 1/4 cup
Olive Oil 2 Tablespoons
Salt 1 Tablespoons
Pepper 1 tablespoon

Garnishes:
Shredded Cabbage
Diced Mango
Chopped Cilantro
Diced Tomato

1. Put the mango, chipotle peppers, garlic and spring onions in a high speed blender, and blend until smooth. You can add a cup of water if the mixture is too thick to blend.  
2. Heat oil in a large heavy bottomed skillet.
3. Rub the pork on all sides with salt and pepper, and sear the pork for 2-3 minutes on each side. 
4. Place the pork in a crock pot on low, and add the vinegar to the skillet, scraping the brown bits off of the pan, and pour the remaining liquid on the pork.  
5. Reserve 1 cup of the mango sauce in a clean jar, and pour the remaining sauce over the pork in the crockpot. 
6. Cook on low for 6-8 hours until pork pulls apart easily with a fork. 
7. Remove the bone and excess fat, and shred with 2 forks
8. Serve in tortillas with the reserved sauce, shredded cabbage, cilantro, diced tomato and diced mango.