Pulled Pork With Mango Bbq Sauce

• 3 pounds pork shoulder boston butt 1 boneless, about, excess fat removed, cut into chun
• 2 tablespoons dark brown sugar
• 1 tablespoon paprika
• salt depending on preference
• 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
• salt
• 1 liter mango nectar
• 1/2 cup fresh lime juice
• 1/4 cup apple cider vinegar
• 2 tablespoons molasses
• 1/4 cup worcestershire sauce
• salt
• pepper
• 1/4 teaspoon cayenne pepper
• hamburger buns split

1. 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).
2. BBQ sauce: In a large saucepan, warm the oil, over low heat, until hot and shimmering. Add the cumin and fennel; they should spatter upon contact - be careful! Once the spattering subsides, add the onions, ginger and Serrano and a little salt, to taste. Saute until they soften but not browned. Add the rest of the sauce ingredients. Simmer about 5 minutes. Taste and season.
3. 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.
4. Assembly: 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 the apple slaw and serve.

pork shoulder boston butt, brown sugar, paprika, salt, vegetable oil, cumin seeds, fennel seeds, onion, ginger, serrano pepper, salt, mango, lime juice, apple cider vinegar, molasses, worcestershire sauce, salt, pepper, cayenne pepper, buns

Taken from www.yummly.com/recipe/Pulled-Pork-With-Mango-Bbq-Sauce-1669593 (may not work)