Just a tablespoon of Kwame Onwuachi's Pepper Sauce brings plenty of heat and tenderizing flavor to this braised pork shoulder. As the pork simmers, it becomes richly seasoned, perfect for eating with rice or leftover bara flatbreads.

Ingreadient

• 1 (3-pound) boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces
• 1 medium plum tomato, roughly chopped
• 1/4 cup Green Seasoning
• 2 tablespoons curry powder
• 3 tablespoons canola oil, divided
• 1 tablespoon Scotch Bonnet Pepper Sauce or finely chopped fresh Scotch bonnet chile
• 1 medium yellow onion, finely chopped
• 5 medium garlic cloves, finely chopped
• 2 tablespoons ground cumin
• 1 tablespoon granulated sugar
• 2 1/2 teaspoons kosher salt, plus more to taste
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro

Direction

1. Combine pork, tomato, green seasoning, curry powder, 2 tablespoons oil, and pepper sauce in a large ziplock plastic bag; seal and toss to evenly coat. Chill at least 3 hours or up to 24 hours.
2. Heat remaining 1 tablespoon oil in a large Dutch oven over medium. Add onion, garlic, cumin, and sugar; cook, stirring often, until onion is softened, 4 to 6 minutes. Stir in pork and marinade. Reduce heat to medium-low; cover and cook, stirring occasionally, until pork is almost tender, 50 minutes to 1 hour. Stir in salt. Cook, uncovered, over medium-low, stirring with a flat wooden spoon and scraping bottom of Dutch oven often, until liquid is completely reduced and pork is tender and coated in a coarse paste, 50 minutes to 1 hour. Stir in lime juice; season with salt. Transfer mixture to a serving platter; sprinkle with cilantro.

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