Photo via Food Network.
I’m sharing recipes from our recent 10th anniversary party, and this one for pulled pork with mango BBQ sauce is SUCH a keeper. It couldn’t be easier to make or more delicious. If you’re a fan of Aarti Party on Food Network, you’ll be even more convinced when I tell you this is one of host Aarti Sequeira’s recipes.
Before we go further, the term “sauce” is used liberally here. When I think of BBQ sauce, I think of a smoky, tomato-y, drippy coating. That’s not what you’re going to get with this dish–it tastes saucy alright, but it’s more vinegary and flavorful versus what you might be expecting from the word “sauce.” That said, everyone I’ve served it to has flipped out over it, so take my advice and give it a go! It was a big hit at the party.
2 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons kosher salt
1 boneless pork shoulder (Boston butt), about 3 pounds,excess fat removed
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 tablespoons peeled and minced fresh ginger
1 onion, finely minced
1 serrano pepper, thinly sliced (seeds discarded if you don’t like it spicy)
2 cups mango puree
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons molasses
Brioche rolls, split
Bread and butter pickles
1. Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make the BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
2. In a large saucepan, warm the oil over low heat until hot and shimmering. Add the cumin and fennel seeds; they should splutter upon contact, be careful! Once the spluttering subsides, add the ginger, onions, serrano and a little salt to taste. Saute until they soften, but don’t let them get any color. Add the mango puree, lime juice, vinegar, Worcestershire sauce and molasses. 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. If you do this in the crock pot like I did, expect it to do its thing for a good 6-7 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.
Recipe via Food Network.