Sunday, September 12, 2010

Mango Bar-B-Q Pulled Pork with Apple-Lime Coleslaw

I've mentioned before that I love watching Food Network shows. Rarely do I actually do one of the recipes I've seen on tv, using the shows more as inspiration instead. Recently a lady named Aarti Sequeira won the Next FoodNetwork Star. Her show, Aarti Party has an Indian flare to all the recipes. So far most of her dishes have really inspired me. When I saw her making this the other day, I just knew I had to try it though! It was supposed to be pulled pork sandwiches on brioche bread, but I had these homemade wheat tortillas left over from the other night so I figured turning the sandwiches into wraps/tacos would be a terrific idea. I added cheese on the girls portions and called them pork quesadillas, a dish they love. The apple-lime slaw that went with these pulled pork wraps was perfect. By the way, this would make a great crockpot meal.

Mango Bar-B-Q Pulled Pork
(Original recipe here)

1 boneless pork shoulder (Boston butt) about 3 lbs, excess fat removed
  • 2 tbsp dark brown sugar
  • 1 tbsp paprika (I didn't have any, so I used chili powder)
  • 2 tsp kosher salt

BBQ Sauce
  • 1/4 cup vegetable oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 onion finely minced (I used a yellow sweet onion)
  • 2 tbsp minced ginger
  • 1 serrano pepper (I ended up using chili flakes since my serrano pepper didn't make it home from the grocery store!)
  • kosher salt to taste
  • 2 cups of mango puree (I bought frozen mango, thawed it and pureed in my blender)
  • 1/2 cup fresh lime juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce

Brioche rolls or wheat tortillas

Rub: 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.

 (Original recipe here)

The orignal recipe makes 4-6 servings, I reduced it down to make just enough for our wraps this evening, and I didn't add the peanuts since I wasn't using it as a side, but as a topping.

drizzle of honey
1/2 lime, juiced
smidge of ground cumin
smidge of curry powder
1/2 tsp olive oil
salt & pepper
1/2 cup shredded cabbage
1 small apple sliced into thin matchsticks

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 pepper, to taste.
Combine the cabbage and apples a bowl. Add the dressing and toss well. Serve.

I made Maddie and Izzie's into quesadilla's so it was easier for them to hold.

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