Pulled Pork Sandwich with Mango BBQ sauce

Name: Pulled Pork Sandwich with Mango BBQ sauce
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup Apple Cider Vinegar (1/4 cup apple cider vinegar); 3 lb Pork Shoulder (3 pounds 1 boneless pork shoulder (Boston butt), about, excess fat removed, cut into chun); 0 pieces Rolls (Brioche rolls, split); ½ tsp Cumin Seeds (1/2 teaspoon cumin seeds); 2 tbsp Dark Brown Sugar (2 tablespoons dark brown sugar); ½ tsp Fennel Seed (1/2 teaspoon fennel seeds); 2 tbsp Ginger (2 tablespoons minced ginger); 0 pieces Kosher Salt (Kosher salt); ½ cup Lime Juice (1/2 cup fresh lime juice); 2 cup Mango Puree (2 cups mango puree); 2 tbsp Molasses (2 tablespoons molasses); 1 piece Yellow Onion (1 onion, finely minced); 1 tbsp Paprika (1 tablespoon paprika); 1 piece Serrano Pepper (1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)); ¼ cup Vegetable Oil (1/4 cup vegetable oil); ¼ cup Worcestershire Sauce (1/4 cup Worcestershire sauce)

210 minAmerican

Servings4

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Dairy Free

Ingredients

For 4 servings

Apple Cider Vinegar¼ cup · 1/4 cup apple cider vinegar
Pork Shoulder3 lb · 3 pounds 1 boneless pork shoulder (Boston butt), about, excess fat removed, cut into chun
Rolls0 pieces · Brioche rolls, split
Cumin Seeds½ tsp · 1/2 teaspoon cumin seeds
Dark Brown Sugar2 tbsp · 2 tablespoons dark brown sugar
Fennel Seed½ tsp · 1/2 teaspoon fennel seeds
Ginger2 tbsp · 2 tablespoons minced ginger
Kosher Salt0 pieces · Kosher salt
Lime Juice½ cup · 1/2 cup fresh lime juice
Mango Puree2 cup · 2 cups mango puree
Molasses2 tbsp · 2 tablespoons molasses
Yellow Onion1 piece · 1 onion, finely minced
Paprika1 tbsp · 1 tablespoon paprika
Serrano Pepper1 piece · 1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)
Vegetable Oil¼ cup · 1/4 cup vegetable oil
Worcestershire Sauce¼ cup · 1/4 cup Worcestershire sauce

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Steps

1Combine 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.
2Add 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.
3Saute until they soften but don't let them get any color.
4Add the rest of the sauce ingredients. Simmer about 5 minutes. Taste and season.
5Add 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.
6Remove 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. Aarti's Note: prepare to have your loved one swoon over you!