Ingredients Weight Measure
Black pepper, ground 1/2 cup
Paprika 1/4 cup
Cumin 2 Tbsp.
Chipotle chile, ground 3/4 cup
Onion salt 3/4 cup
Garlic salt 3/4 cup

Pork Roasts

Ingredients Weight Measure
Pork shoulders, 4 lbs. ea. 2 ea.


Ingredients Weight Measure
Mangoes, ripe 2 ea.
Rice wine vinegar 1 cup
Pineapple juice 1/2 cup
Sugar 1/2 cup
Ginger root, minced 1 Tbsp.
Lime juice 3 Tbsp.
TABASCO® brand Chipotle Pepper Sauce to taste


Ingredients Weight Measure
Mangoes, ripe 4 ea.
Habanero chiles 2 ea.
Jar of papaya 24 oz.


  1. Combine all ingredients for the Rub and mix well. Rub on the pork, and chill in refrigerator for 3 to 4 hours.
  2. For the Glaze, peel and slice the mangoes. Combine vinegar and pineapple juice in a heavy saucepan, over medium heat. Add sugar and cook until slightly thickened. Add the ginger and mangoes; continue cooking until softened. Add lime juice and TABASCO® Chipotle Pepper Sauce.
  3. Transfer mixture to a blender or food processor and puree until smooth. Consistency will be thick but can be thinned with a little water if necessary.
  4. Preheat oven to 210°F.
  5. Place the pork shoulders in roasting pans. Cook for 6 hours. Glaze the pork every hour to hour and a half.
  6. For the Sauce, peel and slice the mangoes and fine chop the habanero peppers. Combine the mangoes, habanero and papaya in a food processor. Save a little of the juice from the papayas. Sauce should be the consistency of applesauce.
  7. Remove pork from oven when it reaches an internal temperature of 150°F. Let pork rest for 10 to 15 minutes. Slice pork, place portion on each plate. Drizzle sauce on top of the pork, and a little bit on the plate.

Yield: 16-20 servings