Description
A slow-cooking wonder! Adjust the amount of heat you want, and expect to enjoy every single bite.
Ingredients
10 habanero peppers, halved and seeded
1/2 cup vodka
1 large onion, peeled and sliced
6–8 cloves garlic, peeled and sliced
1 cinnamon stick
1/3 cup maple syrup
2 Tbsp white wine vinegar
2 tsp dried thyme
1 tsp angostura bitters – about 10 dashes
7 pound pork shoulder, trimmed of the thickest fat
2 tsp kosher salt
1 tsp black pepper
Instructions
Soak habanero peppers in vodka – 1 hour for serious heat, or up to 2 hours for mild spiciness
Place sliced onions, garlic, cinnamon stick, maple syrup, white wine vinegar, dried thyme, and angostura bitters in the bottom of a crockpot/slow-cooker.
Cut pork shoulder into fist-sized chunks (approximately 1 pound each), and season on all sides with salt and pepper. Add to crockpot. Strain peppers from vodka, reserving infused vodka for future use, and tuck into the crockpot.
Cover, and cook on low for 7-8 hours or high for 5-6 hours.
When done, remove meat from crockpot and shred. Taste for seasoning. If you want a little more heat, stir in a small amount of infused vodka.
Notes
This pork can stand alone — no need for sauce.
My favorite way to eat the pork is on a toasted slice of sourdough bread, smeared with garlic butter, and with a slice of provolone cheese. Straight out of the crockpot is quicker. 😂
- Prep Time: 10 minutes
- plus up to 2 hours soaking peppers:
- Cook Time: 6-8 hours
