You know a fun way to add flavour to your Christmas dinner? Injecting it with hot sauce. Check out this cool video which shows you how.

Need an injector? We've got the Eastman Outdoors 2oz/ 57 gr. Gourmet Marinade Injector on sale right now along with one of Canada's most popular wing sauces Dave's Famous Chicken Wing Sauce. Your turkey won't know what hit it!

We love it when we hear about people using our Hatari Bros. sauces in their fiery food concoctions. We recently came across this recipe for Alberta Crude pulled pork on Instagram and @djkiplinx_official said we could share.

It uses one of our favourite sauces – Alberta Crude. If you’re not familiar with this sauce you can checkout this great review from last year. In a nutshell, it’s smoky with habanero, jalapeno, peri-peri and chipotle peppers. We hope you like the recipe.

Alberta Crude Pulled Pork

Ingredients

1 pork shoulder

5 cloves garlic, crushed not chopped

1 cup beef stock

2 cups ketchup

2 tbsp. apple cider vinegar

2 1/2 tbsp. Cajun spice

2 tbsp. Cayenne powder

2 tbsp. chili powder

2 tbsp. onion powder

Worcestershire sauce to taste

1 cup BBQ sauce

Brown sugar

Alberta Crude Hot sauce

Directions

1. Pour a layer of canola or vegetable oil at bottom of your slow cooker and place on low heat
2. Prepare your pork shoulder by cutting deep slits and inserting crushed cloves of garlic (about two per slit).
3. Rub your pork shoulder with Alberta Crude Hot Sauce and sprinkle with Cajun seasoning until covered.
4. Place your pork shoulder in the slow cooker.
5. Begin to make your first sauce. Combine beef stock (use chicken if preferred), apple cider vinegar, BBQ sauce, one tbsp. of onion powder, Cajun seasoning, chili powder and cayenne with a few dashes of Worcestershire sauce. Mix with a whisk over medium heat.
6. Add a small amount of brown sugar and mix in some Alberta crude Hot Sauce and heat on medium till it thickens up a bit then add mixture into slow cooker.
7. Cook on high slow cooker heat for 5-6 hours or until pork starts to pull apart. If you prefer to cook on low heat, please consult guidelines.
8. Remove the meat from the bone but don’t shred it just yet.
9. Let it cook longer submerged in the BBQ broth at bottom of slow cooker.
10. Begin your BBQ sauce by combining 2 cups ketchup, 4 or 5 dabs of Worcestershire, apple cider vinegar, and remaining onion powder, cayenne, chili powder.
11. Add some more brown sugar and whisk together on medium heat, this time add as much Alberta Crude Hot Sauce as you would like to your desired level of spice (feel free to also add any other hot sauces you’d like, just don’t forget your Alberta Crude!).
12. Cook on medium heat whisking constantly. Lower heat once it starts to bubble.
13. Remove pork from slow cooker, pull apart with forks until shredded. Add your BBQ sauce after mixing well.
14. That's it!!! Serve on your favorite type of bun or however you like your pulled pork served!!

 Thanks for the great recipe @djkiplinx_official!

If you have a recipe you want to share with us, email info@hungryvolcano.com.

Melinda's original habanero pepper sauces are world renowned for their exceptional balance of heat and flavor. Melinda's Pico de Gallo Taco Sauce continues this tradition by using freshly chopped ingredients, aromatic herbs and spices blended perfectly with Mother Nature's hottest pepper - the habanero.

Check out the hot and mild versions of this sauce on sale this week for $5.

Did you know Spice Island is now offering an expanded selection of hot sauces to warm up your pallet or burn your taste buds? Some of the new sauces are Alberta-made favourites like Alberta Crude or Acid Rain or if you’re up for adventure, they have some of the craziest sauces found anywhere! Dave’s Insanity, El Diablo or the infamous Da Bomb to name a few.

Offering your favourite East and West Indian foods, Spice Island is  located in Edmonton at 10058-163 Street. They're open Wednesday to Monday.

Stop by for a visit!