Pulled Pork with Mango BBQ Sauce


· 1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed


· 2 tablespoons dark brown sugar

· 1 tablespoon paprika

· 2 teaspoons kosher salt

BBQ Sauce:

· 1/4 cup vegetable oil

· 1/2 teaspoon cumin seeds

· 1/2 teaspoon fennel seeds

· 1 onion, finely minced

· 2 tablespoons minced ginger

· 1 serrano pepper, thinly sliced (seeds discarded if you don’t like it spicy)

· Kosher salt

· 2 cups mango puree

· 1/2 cup fresh lime juice

· 1/4 cup apple cider vinegar

· 2 tablespoons molasses

· 1/4 cup Worcestershire sauce

· Brioche rolls, split

· Bread and butter pickles


Rub: Combine the rub ingredients, in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.

BBQ sauce: In a large saucepan, warm the oil, over low heat, until hot and shimmering. Add the cumin and fennel; they should splutter upon contact – be careful! Once the spluttering subsides, add the onions, ginger and serrano and a little salt, to taste. Saute until they soften but don’t let them get any color. Add the rest of the sauce ingredients. Simmer about 5 minutes. Taste and season.

Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.  We once again use the crock!

Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Cook’s Note: prepare to have your loved one swoon over you!

This came from Aarti Party!

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