Ingredients

• 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 youdon't like it spicy)
• Kosher salt
• 2 cups mango puree
• 1/2 cup fresh lime juice
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tablespoons molasses
• Kosher salt and freshly ground black pepper
• Brioche rolls, split
• Bread and butter pickles

Instructions

1. Watch how to make this recipe.
2. For the rub: 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. Add the cumin and fennel seeds; they should
8. splutter upon contact, be careful! Once the spluttering subsides, add the
9. ginger, onions, serrano and a little salt to taste. Saute until they soften,
10. but don't let them get any color. Add the mango puree, lime juice, vinegar,
11. Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season.
12. Add the pork shoulder to the saucepan, coating it with the
13. sauce. Cover, and gently simmer until the pork falls apart easily, stirring and
14. turning often, about 3 hours.
15. Remove the pork from the saucepan and shred it using 2
16. forks. Return it to the sauce and stir to coat with the sauce. Put a generous
17. spoonful of the pork inside a brioche bun, top with a few slices of pickle and
18. serve. Prepare to have your loved one swoon over you!