YIELD: 3 lbs
PORTION (Serving Size): 1 oz.

1.  Preheat the oven to 350 degrees.
2.  Rub the pork shoulder with all of the Jamaican jerk dry spice mix and place the pork shoulder in a roasting pan.  Cover the pork shoulder with the 1 ½ cups of Texas Pete® Garlic Hot Sauce and cover the roasting pan tightly with aluminum foil.
3.  Place the pork shoulder in the oven and cook for 3 hours basting it every 30 minutes.  After 2 ½ hours the pork shoulder will start becoming tender enough to shred. Remove the aluminum foil and cook uncovered for the last 30 minutes. 
4.  While the pork is cooking, begin making the mango chutney.  Place a sauce pot on medium to high heat and add the butter.  Once melted, add the red bell pepper and the lime and cook for 2-3 minutes.  Next add the sugar and bring to a boil.  Once this mixture comes to a boil, add the diced mango and cook on low heat for approximately 10 minutes.  Season with a pinch of salt and finish the chutney with 1 tablespoon of Texas Pete® Hotter Hot Sauce and refrigerate until ready to use.
5.  Once the pork is cooked, remove it from the oven.  Carefully lift the pork shoulder out of the pan while keeping all the juices in the pan.  While the pork is still hot but cool enough to handle, shred it into small, bite-size pieces and set aside.
6.  Pour all the remaining juice from the roasting pan into a small saucepot and cook down to a barbeque sauce consistency if it isn’t already thick enough.  Use a spoon to discard fat from the sauce.  Once the sauce is thickened pour it all over the shredded pork and mix well.
7.  When you are ready to assemble, start by arranging the plantain chips on a serving platter.  Place one large, bite- size spoonful of the spicy Jamaican jerk shredded pork onto each plantain chip. Garnish with a small dollop of the mango chutney and serve.