Recipe courtesy of Aarti Sequeira
Show: Aarti Party
Episode: Summer Lovin'
Save Recipe Print
Total:
3 hr 45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Rub:
BBQ Sauce:

Directions

Watch how to make this recipe.

For the rub: Combine the brown sugar, paprika and salt in a

small bowl and massage it into the pork shoulder until well coated. Set aside

while you make the BBQ sauce. You could do this a day ahead and keep

refrigerated until ready to use.

 

For the BBQ sauce: In a large saucepan, warm the oil over

low heat until hot and shimmering. Add the cumin and fennel seeds; they should

splutter upon contact, be careful! Once the spluttering subsides, add the

ginger, onions, serrano and a little salt to taste. Saute until they soften,

but don't let them get any color. Add the mango puree, lime juice, vinegar,

Worcestershire sauce and molasses. 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. Put a generous

spoonful of the pork inside a brioche bun, top with a few slices of pickle and

serve. Prepare to have your loved one swoon over you!

Pairs well with dark beer

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