Ingredients
Instructions
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. aarti's note: prepare to have your loved one swoon over you!