Pulled Pork with Mango BBQ Sauce

Ingredients from Aarti Sequeira

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
Bread and butter pickles

Directions

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.

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!

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I think this may be my new favorite pulled pork recipe. I didn’t have any mango puree, so I used Mango Nectar. Found it in the Ethnic aisle where I shop at. I am a fan of Aarti’s on facebook and that is what she said you could use if you couldn’t find mango puree. You can however make your own mango puree and buy some frozen mango chunks in the freezer section at the grocery store and then blend them in your food processor. I’m going to try that next time I make this recipe. It’s very sweet for a BBQ sauce and I like that. Usually we just have beer and bbq sauce, which isn’t bad either.

There is another recipe of Aarti’s that I want to try for Shrimp Po boys or however you spell that. I think she is my favorite out of all the next Food Network stars that have won so far. Guy Fieri is just annoying and he uses way too many ingredients to make his dishes. He makes a better host, than a chef. Melissa D Arabian was ok too, and I will watch her on Sunday mornings. I’ve tried quite a few of her recipes and they turned out great.

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