Apricot-TABASCO® Sauce

Ingredients Weight Measure
Olive oil 2 Tbsp.
Celery 1 rib
Carrot, medium 1 ea.
Onion, fine diced 1 ea.
Garlic, clove 2 ea.
Chicken, stock or broth 29 oz.
Water 3 cups
Salt 1 tsp.
Pepper 1 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
TABASCO® brand Original Red Sauce 2 oz.
Preserves, apricot, jar 32 oz.

Smoked Pork Butt

Ingredients Weight Measure
Pork butt, bone in 4-5 lbs.
Salt 5 Tbsp.
Hot or sweet paprika 2 Tbsp.
Cayenne pepper 2 Tbsp.
Onion, granulated 1 Tbsp.
Pepper, ground fine 1 Tbsp.


  1. To prepare the Apricot-TABASCO® Sauce, on medium heat, combine the olive oil, celery, carrot, onions and garlic. Sauté for 4 minutes.
  2. Add chicken stock, water, salt and pepper. Reduce by 1/2, strain, discard the vegetables and reserve the liquid.
  3. Add the TABASCO® Original Red Sauce, the TABASCO® Green Jalapeño Pepper Sauce and the apricot preserves. Reduce on medium heat for 35 minutes or thick enough to coat back of a spoon. Let cool and reserve.
  4. To prepare the Smoked Pork Butt, preheat smoker to 200°-250°.
  5. Combine all ingredients except pork and mix well. Rub the entire mixture all over the pork butt and place in the center of the smoker.
  6. Smoke the pork for 5-6 hours, making sure to turn every hour, until internal temperature of 145°-150° is reached.
  7. Let rest for 15 minutes, slice thin, approximately 1/4", and serve with Apricot TABASCO® Sauce.