Pulled Pork with Mango BBQ Sauce

Total Time:
4 hr
45 min
3 hr 15 min

4 to 6 servings

  • Rub:
  • 2 tablespoons dark brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 boneless pork shoulder (Boston butt), about 3 pounds,excess fat removed
  • BBQ Sauce:
  • 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
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!

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Pairs Well With
Dark Beer

Toasty, bracing beer

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    This recipe is featured in:

    Have a Backyard BBQ