What's for dinner? Pulled Pork with Mango BBQ sauce (Similar to Aarti Party's) with homemade Brioche Rolls & Restaurant Style Cole Slaw

Pulled Pork with Mango BBQ sauce

servings 4-6

1 - 3lb boneless pork shoulder or Boston butt

2 T brown sugar

1 T paprika

2 t salt

1/4 C oil

1/2 t cumin seeds

1 diced onion

2 T minced ginger

1 Serrano pepper, thinly sliced (too hot? remove seeds)

salt

2 C mango puree

1/2 C fresh lime juice

1/4 C apple cider vinegar

2 T molasses

1/4 C Worcestershire sauce

If you can't find a pork shoulder that's 3 lbs, buy a bigger one and cut it to the weight you need. Just "guesstimate."

Remove excess fat if you want to, I think a little makes it juicier though.

RUB: Combine brown sugar, paprika & salt in small bowl and massage into the pork shoulder until well coated all over. Set aside while you make BBQ sauce or make this a day ahead and keep refrigerated until ready to use.

BBQ SAUCE: Heat oil in saucepan over low heat until hot. Add cumin. Once sputtering subsides, add onions, ginger, Serrano and salt to taste. Saute until soft but no color. Add rest of ingredients. Simmer 5 min.

Add pork shoulder to saucepan coating with the sauce. Cover and gently simmer until pork falls apart, stirring and turning often about 3 hours.

SLOW COOKER METHOD:
Place all ingredients in crock pot & cook for 6-8 hours on low.

Remove pork from pan and shred using 2 forks. Return to sauce pan and stir to coat with sauce.

Put a generous spoonful of pork inside a brioche bun, top with a few slices of pickle (optional) and cole slaw then serve immediately.

Brioche Rolls

"Let them eat cake!" - Marie Antoinette

makes 8 - 1/2 lb rolls

1 1/2 C warm water

1 1/2 T yeast (or 2 pkts)

1 T salt

8 lightly beaten eggs

1/2 C honey

1 1/2 C (or 3 sticks) unsalted melted butter
7 1/2 C flour

Egg wash (1 egg beaten with 1 T water)

Pour water into large bowl and sprinkle yeast on top for 5-8 minutes. Add salt, eggs, honey and melted butter. Mix in flour stirring with a wooden or bamboo spoon until mixed. Place in oven at 100 degrees to rise for 1 to 1 1/2 hours. Cover loosely with plastic wrap and punch down. Place in refrigerator to chill. Use within 5 days.

Dust surface of cold dough with flour and cut off 1/2 lb (orange sized) piece. Dust with more flour and quickly shape into a ball by stretching surface of the dough around the bottom on all four sides, rotating a quarter turn as you go.

Place onto pizza stone and allow to rise for 1 hour and 20 min or 45 min in a 100 degree oven.

Preheat oven to 350 degrees 20 min before you want to bake it.

Brush the top crust with egg wash.

Place in center of the oven and bake for 35-40 min or until golden brown.

Allow to cool before slicing or eating.

Restaurant Style Cole Slaw

serves 8

16 oz bag coleslaw mix

2 T diced onion

2/3 C mayo

3 T oil

1/2 C sugar

2 T vinegar

1/2 t salt

1/2 t poppy seeds

You can either make this in a bowl or large Ziploc bag.

Combine coleslaw mix and onion in bowl or Ziploc.

Whisk together the rest of ingredients in another bowl or Ziploc until well blended.

Pour mixture over coleslaw and toss to coat.

Chill at least 2 hours before serving.