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A Tom Douglas® Recipe

Created by Director Lexi Ochoa, Hot Stove Society


2 pounds pork shoulder or pork butt

3 tablespoons ‘Rub with Love’ Pork Rub

Salt, to taste

Canola oil, as needed

2 cloves garlic

½ yellow onion, cut in pieces

1 jalapeño, cut in large pieces

1 orange, cut in half

2 limes, cut in half

2 cups water

½ cup ‘Rub with Love’ Ancho Molasses BBQ Sauce

2-3 arbol chilies


Cut pork into 3” chunks, then toss the meat with the Pork Rub and a little salt.  Heat a large, heavy bottomed pot over medium-high heat and add a couple tablespoons of oil. Sear the pork in batches. As the pork cooks, set aside seared pieces and add more chunks, keeping heat of pan on medium-high.  Pork pieces should be browned and caramelized.  Set aside.


In the same pan, add the garlic, onions, and jalapeño chunks, and allow to cook slowly to soften.  Once the veggies are soft, move to one side of the pan and char the citrus halves.  Squeeze the charred halves to release the juice.  Add the water and add the meat back in (nestled among the vegetables).  Cover and cook in a preheated 300°F degree oven for 2-3 hours.  Meat should register 185°F on a digital thermometer and be fork tender.


Allow the meat to rest, then smash the pieces of pork with the bottom of a glass or ramekin so all the meat is flaked.  Warm the ‘Rub with Love’ Ancho Molasses BBQ Sauce in a pot and fold into the pork mixture. Adjust the salt to taste. Spread carnitas out on a sheet pan and place under the broil for a few minutes to crisp up the edges. Serve.



African Peri Peri Rub with Love Spiced Pepitas


1 large egg white

½ tsp salt

2 teaspoons of ‘Rub with Love’ African Peri Peri Rub (or more depending on heat tolerance)

2 cups pepitas, raw


Preheat the oven to 300°F.  Beat the egg white until foamy and stir in the African Peri Peri Rub.  Fold in the pepitas.  Spread the mixture in a single layer on a sheet tray lines with parchment.


Bake pepitas for 10 minutes.  Remove pan from oven and toss the nuts and spread back into a single layer. Reduce oven temp to 250°F and bake for another 8-10 minutes until golden brown.  Cool on a wire rack.  Break up any chunks once cooled.  Store in an air tight container.


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