Pulled Pork Sandwich with Mango BBQ sauce
Ingredients
apple cider vinegar0.25 cup
pork shoulder3 pounds
brioche rolls4 servings
cumin seeds0.5 teaspoon
brown sugar2 tablespoons
fennel seeds0.5 teaspoon
ginger2 tablespoons
kosher salt4 servings
lime juice0.5 cup
mango puree2 cups
molasses2 tablespoons
onion1
paprika1 tablespoon
serrano pepper1
vegetable oil0.25 cup
worcestershire sauce0.25 cup
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
DirectionsRub: 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.
Aarti's Note: prepare to have your loved one swoon over you!
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