2) To make the 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, serrano and a little salt, to taste. Saute until they soften but don't let them get any colour. Add the rest of the sauce ingredients. Simmer about 5 minutes. Taste and season.
3) For the pulled pork, 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.
4) Remove the pork from the saucepan and shred it using two forks. Return it to the sauce and stir to coat with the sauce.
5) To assemble, put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve.
Cook's Note: prepare to have your loved one swoon over you!