Recipe

Hosted By
DnD

		Pulled Pork with Mango BBQ Sauce
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.