Pulled Pork with Mango BBQ Sauce

Ingredients

• 0.3 cup apple cider vinegar 
• 1  boston butt pork shoulder boneless fat removed Boston butt
• 6 servings bread and butter pickles 
• 6 servings brioche rolls split
• 0.5 teaspoon cumin seeds 
• 2 tablespoons brown sugar dark
• 0.5 teaspoon fennel seeds 
• 2 tablespoons ginger fresh minced peeled
• 2 teaspoons kosher salt 
• 6 servings kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 0.5 cup juice of lime fresh
• 2 cups pear puree 
• 2 tablespoons blackstrap molasses 
• 1  onion finely minced
• 1 tablespoon paprika 
• 1  serrano chiles thinly sliced seeds discarded if youdon't like it spicy
• 0.3 cup vegetable oil 
• 0.3 cup worcestershire sauce 

Equipment

• bowl
• sauce pan

Directions

1. Watch how to make this recipe.
2. Combine the brown sugar, paprika and salt in a
3. small bowl and massage it into the pork shoulder until well coated. Set aside
4. while you make the BBQ sauce. You could do this a day ahead and keep
5. refrigerated until ready to use.
6. For the BBQ sauce: In a large saucepan, warm the oil over
7. low heat until hot and shimmering.
8. Add the cumin and fennel seeds; they should
9. splutter upon contact, be careful! Once the spluttering subsides, add the
10. ginger, onions, serrano and a little salt to taste.
11. Saute until they soften,
12. but don't let them get any color.
13. Add the mango puree, lime juice, vinegar,
14. Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season.
15. Add the pork shoulder to the saucepan, coating it with the
16. sauce. Cover, and gently simmer until the pork falls apart easily, stirring and
17. turning often, about 3 hours.
18. Remove the pork from the saucepan and shred it using 2
19. forks. Return it to the sauce and stir to coat with the sauce. Put a generous
20. spoonful of the pork inside a brioche bun, top with a few slices of pickle and
21. serve. Prepare to have your loved one swoon over you!