First attempt at Glazing...another flavor profile?

My pork butt rarely has the crust I really want to get. So Im adding a little more to it.

Its near done now and I made up a glaze to try and put on towards the end. Just thought I would post it up, see if others have tried/done/ or can improve on it some.

I put some clover honey in a small sauce pan, warmed it up some and added some smoked chilpolte tabasco type sauce with a little bit of brown sugar.

mmmm mmmmmm.......it tastes good just off the spoon. I may have stumbled on something by accident I can use as a different sauce.

Any comments or anything to add?

I think it will just add a bit to the crust flavor.

I think I didnt get it on fast enough. I just put it on and by the time I had a chance to do it again, it was ready to be pulled. Oh well....will know more next time.

I havent ventured to ribs yet. Maybe soon.