Spice Rub:

This sets the foundation with smoky, sweet, and savory notes.

• ¼ cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp cayenne (optional for extra heat)

Rub generously over a 4–5 lb pork shoulder (bone-in or boneless). Let it sit overnight if possible.

Braising Liquid:

Infused with your habanero sauce for flavor-packed tenderness.

• ½ cup apple cider vinegar
• ½ cup chicken broth
• 2 tbsp Worcestershire sauce
• 2 tbsp Exquisite Habanero Pepper Sauce
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp liquid smoke (optional)

To cook: Place pork in a Dutch oven or roasting pan. Pour liquid around (not over) the meat. Cover tightly and roast at 300°F for 3–4 hours, until fork-tender. Uncover for the last 30 minutes to caramelize the crust.

Habanero Finishing Glaze:

Brush this on after shredding for a glossy, spicy finish.

• ¼ cup Exquisite Habanero Pepper Sauce
• 2 tbsp honey
• 1 tbsp lime juice
• Pinch of salt

Warm gently and toss with shredded pork.

Serving Ideas:

• Brioche buns with pickled red onions and cilantro slaw
• Tacos with charred pineapple and avocado crema
• Grain bowls with roasted sweet potatoes and black beans