I invited my Mom for dinner over two weekends ago and decided to make Pulled Pork Sandwiches with Mango BBQ Sauce. The reason I picked out this dish was because we both saw it air on Aarti Paarti and were salivating over how good the pulled pork was. I thought it would be fun to surprise her with my version.
If you love mangoes, then you will love these sandwiches so much! I also decided to make her Apple Peanut Slaw, then decided to add in carbs with some serving of roasted sweet yam fries.
During dinner we were just in love with our food. We just kept wanting more… I thought the Apple slaw and the Yams complimented perfectly with the mango flavored slow cooked pork. It definitely was the highlight of our Sunday.
Please note that I have made some changes to accommodate my access to the called out ingredients from the original recipe and my taste preferences… but overall I have stayed pretty true to the original recipe.
Pulled Pork with Mango BBQ Sauce
- 1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed, cut into chunks
- 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)
- 1 Ltr Mango Nectar
- 1/2 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 2 tablespoons molasses
- 1/4 cup Worcestershire sauce
- salt & pepper to taste
- 1/4 tsp. cayenne or Aleppo pepper
- hamburger buns, split
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.
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 the apple slaw and serve.
Apple Lime Peanut Slaw
Note: did not change recipe much — just adjusted some of the seasonings – the recipe for the most part is directly taken from Food Network)
- 4 teaspoons honey
- 4 limes, juiced
- 1 teaspoon ground cumin
- 1/4 teaspoon garam masala
- 1/4 teaspoon aleppo or cayenne pepper
- 1/4 cup Extra-virgin olive oil
- Kosher salt and freshly ground aleppo pepper
- 1 small head green cabbage, finely shredded
- 2 Granny Smith apples, cored and sliced into thin matchsticks
- 1/4 cup roasted peanuts
Whisk the honey, lime juice and spices together in a small bowl. Slowly whisk in enough extra-virgin olive oil to emulsify the dressing. Season with salt and aleppo pepper, to taste.
Combine the cabbage, apples and peanuts in a large serving bowl. Add the dressing and toss well.
This salad goes well as a topping or a side with the pulled mango pork.
Roasted Yam or Sweet Potato Fries
- 6 yams, peeled and sliced like sticks
- 1/4 cup olive oil
- aleppo or cayenne Pepper
Preheat oven at 450 degrees.
Combine yams in olive oil, salt and pepper. Lay them flat on a baking tray. Cover the tray with foil and bake them on the lower part of the oven for about 20 minutes. Then remove the foil and let them roast some more on the top part of the oven for about 15 more minutes. (Usually this method helps the potatoes get crispy on the exterior and soft on the interior.