Pulled Pork with Mango BBQ Sauce Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			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 canolia oil 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 onion, finely minced 2 tablespoons minced ginger 1 serrano pepper, seeded, thinly sliced Kosher salt 2 cups mango or peach puree 1/2 cup fresh lime juice 1/4 cup apple cider vinegar 2 tablespoons molasses 1/4 cup Worcestershire sauce
			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 and serve.