Pulled pork sandwich with mango bbq sauce
A mouthwatering Pulled Pork Sandwich with Mango BBQ sauce, perfect for a summer barbecue. This recipe is dairy-free and covers 48% of your daily requirements of vitamins and minerals. Best served during a casual lunch gathering or a backyard cookout.
Ingredients
cider vinegar
59.75 ml
boneless pork shoulder
1.36 kgs
split brioche rolls
4 servings
cumin seeds
0.5 tsps
dark brown sugar
2 Tbsps
fennel seeds
0.5 tsps
ginger
2 Tbsps
kosher salt
4 servings
lime juice
121 ml
mango puree
510 ml
molasses
2 Tbsps
onion
1
paprika
1 Tbsp
serrano chile
1
vegetable oil
54.5 ml
worcestershire sauce
68.75 ml
Method
- 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. Aarti's Note: prepare to have your loved one swoon over you!
Nutrition:
Carbs
58 g
Fat
34 g
Protein
82 g
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