Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 1 cup
Oil 2 Tbsp.
Brown sugar 1/2 cup
White vinegar 1/4 cup
Pork roast, picnic shoulder 10 lbs.
Water or stock as needed
Cornstarch slurry 1 cup
Semi-sweet chocolate, chopped 1 lb.


  1. Combine TABASCO® Chipotle Pepper Sauce, oil, brown sugar and vinegar; blend well.
  2. Place pork in marinade for 4-6 hours.
  3. Place pork on a rack in a roasting pan, add marinade to pan and roast pork in 350°F oven for 45-50 minutes or until 155°F.
  4. Remove roast from oven; allow to rest (yield 7-1/2 lbs. cooked).
  5. Pour remaining liquid into a saucepan (water or stock may be added to increase volume to 64 oz.); skim fat from the top.
  6. Bring liquid to simmer; cook 10 minutes, skimming as necessary.
  7. Bring sauce to boil, thicken lightly with cornstarch slurry and cook 5 more minutes.
  8. Lower sauce to simmer slowly; add chocolate, stirring continuously until well incorporated; hold above 140°F.
  9. Thinly slice roasted pork. For each serving, plate 4 oz. sliced pork and top with 2 oz. sauce.

Yield: 30 4-oz. portions