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 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
• 1/4 cup mango chutney
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 6 green onions, thinly sliced
• 12 hawaiian sweet hamburger buns
• chopped jalapeno pepper, optional

Directions

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. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly.
2. Remove roast from slow cooker. When cool enough to handle, shred meat with two forks. Strain cooking juices, discarding fruit; skim fat. Return cooking juices and meat to slow cooker. Stir in green onion. Serve on buns. If desired, top with jalapeno.