Pulled Pork Sandwich with Mango BBQ sauce

Name: Pulled Pork Sandwich with Mango BBQ sauce
Yield: 4 servings
Ingredients: 1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed; Rub:; 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

I was watching an episode of Aarti Party on Food Network and came across this wonderful slow cooked pork recipe with a perfect Mango BBQ sauce without tomatoes. The meat cooked tender and juicy makes sinfully sweet and spicy sandwiches, the recipe is also @ http://www.foodnetwork.com/recipes/aarti-sequeira/pulled-pork-with-mango-bbq-sauce-recipe/index.html

This recipe contains , pork shoulder, , sugar (dark brown), paprika, salt (kosher), , oil (vegetable), cumin (seeds), fennel seeds, onions, ginger, chiles (serrano), salt (kosher), mango (fresh), limes, cider vinegar, molasses, worcestershire, rolls

4 servings

Prep time:

Cook time:

Ingredients:

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

Instructions:

1. 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.
2. 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.
3. 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.
4. 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. Aarti's Note: prepare to have your loved one swoon over you!