YIELD: 8

For the sauce:

1 mango, peeled, pitted and mashed

1 jalapeno pepper, seeded and finely chopped

1½ cups prepared barbecue sauce

¼ cup lime juice

2 Tbsps. brown sugar

hot sauce, optional, to taste

For the pork:

2 tsps. ground cumin

2 tsps. garlic powder

2 tsps. dried oregano

3 lbs. boneless pork loin, cut into 2" chunks

2 Tbsps. vegetable oil, divided

1 large yellow onion, chopped

1 mango, peeled, pitted and mashed

For serving:

8 soft rolls

1. For the sauce: Stir together all sauce ingredients in a small saucepan and bring to a boil; reduce heat and simmer, covered, for 30 minutes.
2. For the pork: Stir together spices in medium bowl; add pork and toss until coated. Heat 1 Tbsp. oil in a stock pot. Add pork and cook until browned on all sides. Remove from pot. Heat remaining oil and add onion; cook and stir over medium-high heat for 5 minutes to brown. Add pork back to pot with mango and 1 ½ cups mango barbecue sauce (reserve extra sauce for serving); cover and cook over low heat for 2 ½ hours or until meat shreds easily with a fork.
3. Serve pork on rolls with a drizzle of barbecue sauce.

Photo and recipe: National Mango Board