Sweet Heat Habanero Pineapple Glazed Boston Butt

Prep Time: 30 minutes
Cook Time: 6–8 hours
Serves: 8–10

This award-winning recipe combines the rich, tender flavor of slow-cooked pork Boston butt with the sweet and fiery kick of homemade habanero jelly glaze. Perfect for BBQ competitions or family gatherings!

Ingredients

For the Pork:

• 5–6 lb pork Boston butt-

• 2 tbsp olive oil

• 1/4 cup brown sugar

• 2 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp chili powder

• 1 tsp ground mustard

• 1/2 tsp cayenne pepper (optional for extra heat)

• 2 tsp salt

• 1 tsp black pepper

For the Braising Liquid:

• 1 cup chicken stock

• 1/2 cup apple cider vinegar

• 1/4 cup orange juice

• 1 tbsp Worcestershire sauce

For the Habanero Jelly Glaze:

• 1/2 cup habanero pineapple jelly (or any sweet/spicy relish/jam from the store- Have fun with it!)

• 2 tbsp honey

• 2 tbsp soy sauce

• 1 tbsp Dijon mustard

• Juice of 1 lime

Instructions

1. Prepare the Pork:

   • Pat the pork dry with paper towels. Rub with olive oil.

   • In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, ground mustard, cayenne (if using), salt, and black pepper. Massage the spice rub thoroughly over the pork.

2. Sear the Pork:

   • Heat a large skillet or Dutch oven over medium-high heat. Sear the pork on all sides until golden brown (about 3 minutes per side). Remove and set aside.

3. Set Up the Cooker:

   • Slow Cooker Method: Place the seared pork in a slow cooker.

   • Oven Method: Place the pork in a roasting pan or Dutch oven.

4. Add the Braising Liquid:

   • Mix chicken stock, apple cider vinegar, orange juice, and Worcestershire sauce. Pour it around (not over) the pork to retain the spice crust.

5. Cook Low and Slow:

   • Slow Cooker: Cook on low for 8 hours or high for 5–6 hours.

   • Oven: Cover tightly with foil or a lid and bake at 300°F for 5–6 hours.

6. Make the Glaze:

   • In a small saucepan, combine habanero jelly, honey, soy sauce, Dijon mustard, and lime juice. Heat over low heat, stirring until smooth and glossy. Set aside.

7. Finish the Pork:

   • Once the pork is tender and easily shredded, remove from the cooking liquid. Brush generously with the habanero jelly glaze.

   • Optional: For caramelization, broil the glazed pork in the oven for 3–5 minutes or place it on a hot grill for a few minutes per side.

8. Serve:

   • Shred the pork and drizzle with any remaining glaze. Serve with fresh rolls, coleslaw, or roasted vegetables for a complete meal.

Pro Tips:

• For a milder kick, use a blend of habanero jelly and apricot preserves.

• Save the cooking liquid to drizzle over the pork or to use as a base for a smoky gravy.

Enjoy the perfect balance of tender, smoky, sweet, and spicy flavors in every bite!