Ingredients Jump to Instructions ↓

  1. 1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed

  2. 2 tablespoons dark brown sugar

  3. 1 tablespoon paprika

  4. 2 teaspoons kosher salt

  5. 1/4 cup vegetable oil

  6. 1/2 teaspoon cumin seeds

  7. 1/2 teaspoon fennel seeds

  8. 1 onion, finely minced

  9. 2 tablespoons minced ginger

  10. 1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)

  11. Kosher salt

  12. 2 cups mango puree

  13. 1/2 cup fresh lime juice

  14. 1/4 cup apple cider vinegar

  15. 2 tablespoons molasses

  16. 1/4 cup Worcestershire sauce

  17. Brioche rolls, split

  18. Bread and butter pickles

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  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.

  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. Cook's Note: prepare to have your loved one swoon over you!


Send feedback