Aarti Sequeira's Mango BBQ Pulled Pork

This recipe comes touted from a very enthusiastic food friend of mine. Just remember that it takes around three hours to cook!

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• You will need:
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• 1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed

Rub:

• 2 tablespoons dark brown sugar
• 1 tablespoon paprika
• 2 teaspoons kosher salt

BBQ Sauce:

• 1/4 cup vegetable oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 onion, finely minced
• 2 tablespoons minced ginger
• 1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)
• Kosher salt
• 2 cups mango puree - This can be switched out for apricot puree instead
• 1/2 cup fresh lime juice
• 1/4 cup apple cider vinegar
• 2 tablespoons molasses
• 1/4 cup Worcestershire sauce
• Brioche rolls, split
• Bread and butter pickles

Directions

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.

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.

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