Ingredients

  • 1/4 cup apple cider vinegar
  • 3 pounds 1 boneless pork shoulder (Boston butt), about, excess fat removed, cut into chun
  • Brioche rolls, split
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons minced ginger
  • Kosher salt
  • 1/2 cup fresh lime juice
  • 2 cups mango puree
  • 2 tablespoons molasses
  • 1 onion, finely minced
  • 1 tablespoon paprika
  • 1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)
  • 1/4 cup vegetable oil
  • 1/4 cup Worcestershire sauce

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Rub

Step 1

  • 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.
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Step 2

  • 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.
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Step 3

  • Saute until they soften but don't let them get any color.

Step 4

  • Add the rest of the sauce ingredients. Simmer about 5 minutes. Taste and season.
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  • Length: 5 minutes

Step 5

  • 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.
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  • Length: 180 minutes

Step 6

  • 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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