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.

This week, Hungry Volcano is celebrating the Bajan pepper sauce and other spicy mustard sauces! 

What is Bajan pepper sauce?

Bajan pepper sauce is a traditional type of hot sauce from Barbados. Bajan pepper sauce has a mustard flavour and is usually yellow. The traditional ingredients of Bajan pepper sauce include scotch bonnet peppers, mustard, vinegar, cooking oil, hot peppers and onions.  

Did you know Hungry Volcano carries a bunch of Bajan and mustardy sauces, including our very own Congo Calypso which adds an African twist to a Bajan flavour.

Check out this recipe for Bajan Pepper Sauce Chicken Wings using one of our favourites - Brutal Bajan Hot Sauce!

Hey home cooks! We've been trying some new recipes in the Hungry Volcano kitchen. This one uses our famous Papa Sparrow's Jerk Sauce with some mango for a sweet taste of the Caribbean.

• 1 medium tomato chopped
• 2-3 garlic cloves finely chopped 
• 1 small onion diced
• 1 cup chopped or sliced mushrooms
• 1 cup frozen corn
• 1 cup frozen mixed carrots and peas
• 1/2 red pepper chopped
• 1/4 mango diced
• 1/8 cup soy sauce
• 1 tsp lime juice
• 4 cups cooked rice
• 1/4 cup Papa Sparrow's Jerk Sauce (use less if you want a milder flavour)

Saute onions and garlic over medium head in 3 tbsp of oil until translucent (about 1-3 mins). Add mushrooms and bell peppers stirring for about 2 minutes. Add tomatoes and frozen carrots, peas and corn. Add soy sauce and lime juice and after 2 minutes add jerk sauce. Mix in rice and mangoes and cook until thoroughly heated. Enjoy!

One of our favourite sauces is Droolin' Devil Chipotle. This sauce is infused with tomatoes, smoked Jalapeno peppers, roasted yellow peppers, green jalapenos, cilantro, vinegar, cane sugar, sea salt and herbs and spices. It's not too hot, but it's loaded with flavour! Droolin' Devil recently posted this delish recipe for sweet and smoky wings. It's super simple and super delicious!

Prep Time 8 minutes
Cook Time 50 minutes
Total Time 0:58
Yields 4 to 6 servings

Ingredients

• 3 pounds chicken wings
• 4 tbsp melted unsalted butter
• 2 tbsp brown sugar
• 1/4 cup Droolin' Devil Chipotle Sauce (or more depending on taste)
• 1/4 tsp kosher salt

Preheat oven to 450°F or deep fryer to 350°F

With paper towels, pat chicken wings dry and place on a large rimmed baking sheet, being careful not to overlap. Roast for 35 minutes, flip wings, and continue to roast for 15 to 20 minutes until golden and crisp.

Deep fry for 7 minutes, pull the basket, poke the wings with a two prong carving fork (shh, secret cooking method) and return to cooking for 5-7 minutes.

While the wings are cooking, combine hot melted butter, brown sugar, Chipotle Sauce, and salt in a large bowl (big enough to hold all the wings). Stir until smooth and sugar has dissolved.

Immediately after the wings come out of the oven or deep fryer, transfer them to the sauce and toss to coat. Plate the wings and serve. Feel free to drizzle more Chipotle Sauce on top, because... why not?

Check out Droolin' Devil's Instagram for more great recipes!