16 oz. (Two 8oz. bottles) – Tabanero hot sauce (You can add an additional 8 oz. of original Tabanero Hot Sauce if you want it more heat then sweet)
4 lbs. – Boneless Pork Shoulder
32 oz. – Beef Stock
4 – Peeled Garlic Cloves
3 Heaping Tbsp. – Dijon Mustard
1 cup – Brown Sugar
1 tbsp. – Ground Cumin
1 tsp. – Cumin Seed
1 tsp. – Cayenne Pepper
1/8 cup – Sea Salt
1/8 cup – Sweet Paprika
Trim excess fat off pork shoulder (Meaning the fat rind that shoulder usually comes with. Fat marbling within the meat is okay).
Cut 6” long sections that are 1 “ thick.
Place a spice rub of salt, paprika and ¼ cup brown sugar (Enough to coat the pork sections).
Grill pork sections on a high flame until meat is cooked through and has color and slight char on the outside.
In a large cooking pot, whisk Tabanero hot sauce, beef stock, garlic cloves, Dijon mustard, ¾ cup brown sugar, ground cumin, cumin seed, and cayenne pepper together until ingredients are all combined.
Bring newly combined ingredients to a boil, then remove from stove add liquid to a crockpot (this will be your braising liquid).
Add grilled pork shoulder sections to the braising liquid in the crockpot and set on the highest setting (4 hour cook time).
Remove pork pieces from the braising liquid and shred (Pork will easily shred with a fork when finished. Internal temp should be 160-165 degrees Fahrenheit.), discarding excess fat ribboning throughout. Set aside and cover.
Strain remaining braising liquid from crockpot into a saucepan using a fine mesh strainer and bring to boil over a high heat while whisking occasionally for 20 minutes or until liquid is reduced by half.
Toss liquid with pulled pork and garnish with fresh green onion or chives and, of course, extra Tabanero hot sauce!