Recipes out of the Blond Box

This is a different quintet, a quintet of pork recipes. The pork quintet consists of a basic recipe elaborated into one of the following five recipes:
Creamy Pork with Mushroom Sauce;
Cuban Pork Sandwiches;
Asian Barbecued Pork;
Chipotle-Mango Pulled Pork;
Spiced Indian Style Pork.

3 pounds boneless, skinless pork shoulder
½ teaspoon salt
½ teaspoon black pepper
¼ cup tomato paste
¼ cup brown sugar
2 cups low-sodium chicken broth
2 sweet onions, thinly sliced
3 cloves garlic, minced
2 chipotle peppers in adobo, seeded and chopped
1 tablespoon adobo sauce
2 mangoes, diced, or 2 cups frozen mango chunks, thawed
¼ cup cilantro, chopped

Cooked grits, or polenta

Season pork with half the salt and half the black pepper. Heat vegetable oil in large skillet on medium-high. Brown all sides of pork, approximately 6 – 8 min. Set aside

In crockpot, pour in chicken broth and stir in tomato paste, brown sugar, and remaining salt and pepper. Add onions, garlic, adobo and chipotle. Place pork on top. Cover and cook on high 6 hours, or on low, 8 hours.

Remove pork and shred. Return to sauce, and add mango pieces; cook for 30 min. more.

Stir in cilantro. Serve with grits or polenta.