Scotch bonnet pepper sauce brings plenty of heat, and tenderizing flavor, to ChefKwame's reverse braised pork shoulder.
1 medium yellow onion, finely chopped2 1/2 teaspoons kosher salt, plus more to tasteCombine 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.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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