Mango BBQ Pulled Pork Sammies

Recipe adapted from: Aarti Sequeira

I chose Mango BBQ Pulled Pork sandwiches as my first post because it is a recipe that has become a favorite of all my friends and family, plus it helped me win my student Iron Chef competition! I made it for the first time as a thank you to some of my favorite friends for helping me move into my new apartment. It was delicious, easy, and sat on the stove while we unpacked. Since then I have made this recipe many times, and with a few tweaks and modifications, it has become a household favorite. You can top these sandwiches with your favorite slaw. I have changed the slaw recipe a lot since the first time I have made these sandwiches, but it has turned to into a delicious addition to the pork. If sandwiches aren’t your thing, this recipe also makes a great taco.

Serves: 4 hungry adults, probably up to 6 people
Pork Rub:
3 lbs pork shoulder, or Boston butt
2 TBSP brown sugar
1 TBSP paprika (I used Hungarian Hot Paprika)
2 tsp kosher salt

Mango Pulled Pork

Mango BBQ Sauce:
4 TBSP olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1 medium onion, minced
3 TBSP ginger, minced
1 serrano pepper, thinly sliced (I use 2, because in Texas we like things HOT. Use a jalapeno for even less heat)
1 cup fresh lime juice (about 6 limes)
1/2 cup Worcestershire
1/2 cup apple cider vinegar
2 pints mango sorbet
4 TBSP molasses

Mango BBQ Sauce

Combine the rub ingredients, mix well, and coat your pork shoulder. Set aside while you make your sauce. First you should juice your limes, this is the most time consuming part of the whole dish. To maximize the amount of juice you get from each lime, use room temperature limes and roll them on the counter, pressing firmly with your palm, until they soften up. Chop all your vegetables, and gather the other sauce ingredients. Add about 4 tablespoons of oil to your dutch oven, or large pot, and heat over medium heat until the oil is hot. There should be enough oil to coat the bottom of your pan liberally. Toast the cumin and fennel seeds for about 30 seconds, and then add all your aromatics: the onions, serrano pepper, and ginger. Saute over medium heat for 3-5 minutes until tender, but not browned. Next, add in the lime juice, Worcestershire, apple cider vinegar, molasses, and sorbet. At this point the sauce will look slightly foamy as the sorbet melts. Bring the sauce mixture up to a simmer for 5 minutes. Taste the sauce, and then season with salt and pepper to taste. Turn to low, and add in the pork shoulder.


Cover and simmer the pork over low heat for a minimum of 3 hours, turning frequently. After 3 hours you can chop/pull the pork, and it is definitely tender enough to eat. The longer you have for it to cook on the stove, the better. It will slowly start to fall apart in the pot, and you won’t even have to pull it yourself! Serve on a toasty bun with your favorite slaw. Or you can use my favorite slaw…

Chef Trox’s Favorite Slaw:
Most of these amounts are estimated due to varying vegetable and fruit sizes, and the fact that I don’t generally measure when I make the slaw, I just toss everything together.

Enough for 6 sandwiches, and maybe a little extra for nibbling:
1/4 head purple cabbage,
1/2 medium sized jicama, they have been coming extra large in my grocery store lately, so sometimes I use even less than half.
2 green apples,
1 jalapeno or serrano pepper, minced
1/2 bunch cilantro, minced
1 lime, juiced
salt and pepper

Thinly slice or shave the cabbage, and cut the jicama and apples into matchsticks. Toss into a bowl with the cilantro and jalapenos, season with salt and pepper, and squeeze the lime over everything, Mix well.

*So I may have forgotten to actually chop and add the cilantro, so it is missing from the picture, and unfortunately, our tummies.

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Leave a comment


  1. Yumm! I knew our pulled pork sandwiches were missing something. Slaw, duh!

  2. Sandy

     /  06/30/2011

    Do you cook the pork covered or uncovered?

    • Covered!
      Great question, I am going to edit that in the post.
      Thanks Mom!

  3. hippiebc

     /  06/30/2011

    mmmm….this sounds yummy! is it really mango-y? lol i think instead of my dr pepper bbq i’ll give this a try next time. love you twin!

  4. hippiebc

     /  06/30/2011

    so can this all be done in my croc pot? even the oil and heating the seeds and stuff? just all in the same pot? :)

    • For sure. If you have a big enough crock pot :D Also, this sauce recipe is double the original, because I like the extra. If you have a small pot you could cut it in half pretty easily, and it will still work. You just have to turn it around on all sides more often!


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