Hooah Jalapeno Pulled Pork Tacos - General's Hot Sauce

A roughly 4 pound boneless pork shoulder roast

Hooah Jalapeno Hot Sauce

A cup of your favorite salsa (Shock & Awe Fire Roasted Mango Salsa comes to mind)

A canned chipotle chili

2 tablespoons of the adobo sauce from the can

Ground cumin

Smoked paprika 4 garlic cloves

A small onion

6 inch flour tortillas

Anything else you want to top it with – guacamole, shredded cheese, pickled red cabbage, sour cream, green onions, you figure it out.

Trim any excess fat off the pork shoulder and cut into 3-4 pieces—whatever gets it to fit in your slow cooker. Don’t put it in yet though. First, add the salsa, half a bottle of Hooah Jalapeno, your chipotle chili and its adobo sauce, and a teaspoon or two of the cumin and smoked paprika to the slow cooker. Mince your garlic cloves, dice your onion and add them to the pot. Taste and adjust for seasoning as necessary. Once that’s done, throw your chunks of pork shoulder in there and make sure it’s coated well in the sauce. Our secret ingredients are a few glugs of red wine along with some Maple Mayhem if you really want to elevate it.

Cook it on low for 6-8 hours, or high for 4. Once it’s falling apart, pull the pork out and shred it in a bowl. Strain your sauce and add just enough to the pork to soak it. Keep the rest of it in the fridge for later.

Add a few pinches to a warmed tortilla, whatever toppings you prefer, along with a drizzle of Hooah Jalapeno and you’re done!