| Level: | Easy |
| Total: | 4 hr |
| Prep: | 45 min |
| Cook: | 3 hr 15 min |
| Yield: | 4 to 6 servings |
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
- 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!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1363 |
| Total Fat | 100 g |
| Saturated Fat | 32 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 87 g |
| Cholesterol | 355 mg |
| Sodium | 1496 mg |
Reviews
Hey Aarti! love this recipe.. was wondering if one could use a pressure cooker instead to shave off some time?
Pretty tasty overall, not too tough to make, cooking and prep time are pretty much on point. I didn’t trim the fat, which was a mistake, I wound up with a pool of oil in the pot that needed to be drained. I would tone down the lime/vinegar because I had to add extra brown sugar for balancing. (some of us have GERD lol) I probably would also add more molasses and worchestershire sauce as well. Cooking time is probably important; at about 3.5 hours the mango sauce cooked into oblivion so 3 hours or less if you have chunks. My 3lb shoulder was ready to pull at 3 hours but it was “so scared of the fork it would shred itself” like Aarti says in her cook book. I had to puree more mangoes to make extra sauce after draining the oil.
This was very tasty. I would make it again. I made exactly as written and, as Aarti suggested, I put the dry rub on the Boston butt the night before and let it sit overnight in the fridge. The sauce was very vinegar-y, which is how we like it! After you put the pork in the sauce, with the dry rub, and cook it that tempers the tartness a bit, which was good. The thing to watch out for: she says to cook for about three hours. After 2 hours and 45 minutes the internal temperature of my Boston butt was 180 degrees (thank you Thermapen!. So I would do again, but would carefully watch the temperature and not cook it quite as long the next time. Definitely very good. Aarti’s preparation estimation of 45 minutes is right on the money (unlike some recipes that say “30 minutes” and take hours. Very unique flavors. You don’t miss the tomatoes. I made my own hamburger buns (from The Bread Bible.
This was the first recipe that I tried from Arti and boy-howdy! This is one of my family’s favorites and it’s become our must-have New Year’s Eve sandwich. So easy and so good!
Delicious and so easy to make! I used the slow cooker.
AWESOME!!!!! It was just eating a piece of heaven… Love it. And my husband love it too…
Awesome recipe. Aarti has the greatest recipes. Still searching for the coleslaw recipe that she made with it on the show.
I have made this several times, and it is amazing! Wow! The pork shoulder is super cheap too. I always make my own mango puree out of frozen mangoes. I don’t add anything to the mangoes; I just blend them together. I made this for my neighbors once. They said they had a “moment of silence” after eating it because it was so good! The coleslaw that goes along with this recipe is also worth making; it’s excellent! I am a fan of Aarti’s!
This was a great recipe!! We loved it! I couldn’t find mango puree so I made my own with frozen mangos, a little sugar, and a bit of water in the blender!! My hunny bunny ate it up!!
My whole family loves this recipe. My 3 1/2 year old eats it by the plate. My husband and I love this twist on standard pulled pork recipes. I use a slow cooker to do the actual cooking. It’s super easy!