Pork Roast with Mango Salsa & Pulled Pork Sandwiches
This double dish from the 40 Dinner Duos cookbook makes two unique meals from an inexpensive and popular pork roast. The first dish, Pork Roast with Mango Salsa perfectly pairs sweet and savory for an elegant, yet easy presentation. The remaining meat easily becomes pulled-pork sandwiches for a fun and easy second dish.
Grilled Pork Roast
Ingredients
- 1 – 4 to 5-pound boneless pork top loin roast
- 1 teaspoon olive oil
- 2 teaspoons sugar
- 2 teaspoons paprika
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
Place pork on large cutting board or platter; brush oil over all sides. Stir together next 7 ingredients, and rub over pork to cover (you can do this step several hours in advance, wrap and chill). Grill pork loin over medium-hot heat, for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature reaches 160 degrees F. Slice pork and serve with Mango salsa.
Mango Salsa
- 1 cups ripe seeded tomatoes, coarsely chopped
- 1 cup mango, diced
- 1/2 cup finely diced cilantro
- 1/2 cup red onion, finely diced
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2 tablespoons jalapeno, diced
- 1 teaspoon white vinegar
- 1 tablespoon lime juice
Combine all salsa ingredients and chill.
Pulled Pork Sandwiches
Ingredients
- Remaining Pork Roast (at least one pound)
- 1 cup ketchup
- 1/2 cup dark brown sugar
- 1/4 cup vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dry mustard
- 4 large rolls
Place pork in crock pot or slow cooker, and cover with ketchup, brown sugar, vinegar, Worcestershire sauce and dry mustard. Cook one hour on high. Stir aggressively until pork falls apart, and serve on rolls.
