Ingredients

• 5-pound boneless pork butt
• 1/2 cup packed dark brown sugar
• 1/2 cup packed kosher sea salt
• 1 1/2 teaspoons paprika
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon 5 spice
• 1 tablespoon ground coffee (espresso, not instant)
• 1 cup mae ploy chili sauce
• 1/4 cup cider vinegar
• 1/2 cup ketchup
• 1/2 cup water
• 3 tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 tablespoon sriracha
• 1 tablespoon balsamic vinegar
• 2 tablespoons water

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Instructions

1. Season the pork with salt, sugar, and rest of the spices. Let it sit in the cooler for over night.
2. Place the pork into the Deep Hotel Pan. Cover with thick foil and cook over low heat, turning the pork in the sauce occasionally, until very tender, about 8 hours. Transfer the pork to a large bowl; let rest for 30 minutes.
3. Meanwhile, make the sweet chili bbq sauce by combining all of the ingredients and mix it well. Keep it in the Refrigerator.
4. Using 2 forks, shred the pork; discard any large pieces of fat. Stir the shredded pork into the barbecue sauce mixed with sweet chili BBQ sauce. To serve, mound the pork on sandwich bread, a taco or a rice bowl.