📖 Instructions

1. Prepare the Pork Shoulder: Trim any excess fat from the pork shoulder. Cut the pork into large chunks to help it cook more evenly. This also speeds up the cooking process a bit.
2. Make the Spice Rub: In a small bowl, combine the smoked paprika, cumin, coriander, turmeric, garam masala, chili powder, salt, and pepper. Make sure everything is well mixed so each piece of pork gets an even coating of flavor.
3. Rub the Pork: Generously rub the spice mixture all over the pork chunks, ensuring they are fully coated. This step is crucial for developing that rich, flavorful crust.
4. Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Sear the spiced pork chunks on all sides until nicely browned. Searing helps to lock in the juices and adds depth of flavor.
5. Transfer to Slow Cooker: Place the seared pork chunks in the slow cooker. It’s okay if they overlap a bit, but try to keep them in a single layer as much as possible.
6. Prepare the Mango Curry Sauce: In a separate bowl, whisk together the mango pulp, coconut milk, diced tomatoes, ginger, garlic, lime juice, and brown sugar. This sauce will infuse the pork with a sweet, tangy, and savory flavor.
7. Pour Sauce Over Pork: Pour the mango curry sauce over the pork in the slow cooker. Ensure the pork is mostly submerged in the sauce. If not, add a little water or chicken broth to cover.
8. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is very tender and easily shreds with a fork. The longer it cooks, the more tender it will become.
9. Shred the Pork: Once the pork is cooked, remove it from the slow cooker and place it in a large bowl. Use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat.
10. Reduce the Sauce (Optional): If the sauce in the slow cooker is too thin, you can reduce it. Pour the sauce into a skillet and simmer over medium heat for 10-15 minutes, or until it thickens to your desired consistency. Watch it carefully to prevent burning.
11. Combine Pork and Sauce: Return the shredded pork to the slow cooker with the sauce, or pour the reduced sauce over the shredded pork in the bowl. Toss to coat the pork evenly in the sauce. This ensures every bite is packed with flavor.
12. Warm the Naan: Lightly toast the naan bread in a dry skillet or oven until warm and pliable. This makes it easier to assemble and eat.
13. Assemble the Naan: Spread a generous amount of the mango curry pulled pork over each piece of naan. Top with your choice of toppings, such as chopped cilantro, red onion, and a drizzle of yogurt sauce or sour cream.
14. Serve Immediately: Serve the mango curry pulled pork naan immediately while the pork is hot and the naan is warm. Enjoy!