Ingredients Weight Measure
Pork butt, boneless, skinless 6 lbs.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Garlic cloves, whole 6 ea.
Onion, yellow, large, diced 1 ea.
Cumin, ground 1 Tbsp. + to taste
Oregano, dried 2 tsp.
Salt, divided 2 Tbsp. + 4 tsp.
Black pepper, fresh ground 1 tsp. + to taste
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Tomato, ripe, small dice 2 cups
Pineapple, small dice 1 cup
Mango, small dice 1 cup
Red onion, small dice 2/3 cup
Cilantro, finely chopped 1/3 cup
Lime juice 1/4 cup
TABASCO® brand Original Red Sauce 2 tsp.
Mint, finely chopped 1/4 cup
Sour cream 2 cups
Naan bread, small, 6-inch round 24 ea.
Vegetable oil, as needed


  1. Place pork butt, TABASCO® Green Jalapeño Pepper Sauce, garlic, onion, cumin, oregano, 2 Tbsp. salt, and pepper into a large slow cooker. Fill with enough boiling water to cover pork completely.
  2. Place slow cooker on low simmer setting and cook for 6 hours or overnight. Remove pork from cooking liquid and drain well. Allow to cool. Using a fork, shred pork meat.
  3. For Chipotle Tropical Salsa, combine TABASCO® Chipotle Pepper Sauce, tomatoes, pineapple, mango, red onion, cilantro, lime juice, and 2 tsp. salt in a large bowl. Refrigerate.
  4. For Spicy Mint Sour Cream, combine TABASCO® Original Red Sauce, mint, sour cream, and 2 tsp. salt in bowl. Refrigerate.
  5. Heat naan bread in a single layer in a 350° oven for 2 minutes, or until hot and slightly toasted, but not hard.
  6. Reheat carnitas by heating vegetable oil in a large cast iron skillet or sauté pan over medium-high heat.
  7. When oil is hot, add shredded pork, a pinch of ground cumin, and more salt and pepper to taste.
  8. Sauté until meat has slightly browned in places and is totally heated through.
  9. To serve, place a generous amount of carnitas on top of each piece of toasted naan, and top with Chipotle Tropical Salsa and Spicy Mint Sour Cream.
  10. Add another dash of any sauce to taste, or all three sauces.

Yield: 12 servings