Pulled chicken with Mango BBQ sauce

Here is the link for the Original Recipe.  I do not eat pork, I don't even eat bacon so I had to change up the recipe.  Instead of pork I used 4 to 6 chicken breast in its place.  If you do not have mango puree on hand you can use frozen concentrate orange juice.  I didn't feel like running to the store last night for just the one ingredient so I substituted.  I wasn't sure how the kids would deal with the spiciness of the Serrano pepper so I did not add it.   I personally think I should have.  If you are serving adults definitely use the pepper.   We used plain old white rice as a bed and added the chicken on top when we were serving.  I really liked this. This is more of a relaxing weekend meal not a quick fix we need to hurry up eat and leave meal like most of our weeknight meals seem to be.  If you want vegetables roasted carrots go great with this meal.

Ingredients

• 4 to 6 chicken breasts

Rub:

• 2 tablespoons dark brown sugar
• 1 tablespoon paprika
• 2 teaspoons kosher salt

BBQ Sauce:

• 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)
• Kosher salt
• 2 cups mango puree
• 1/2 cup fresh lime juice
• 1/4 cup apple cider vinegar
• 2 tablespoons molasses
• 1/4 cup Worcestershire sauce
• Brioche rolls, split
• Bread and butter pickles

Directions

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 chicken 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.