Pueblo barbecued pork roast provides a great source of protein and pairs hot chilies and chocolate for an unusual yet delicious flavor profile. Recipe courtesy of the Gutsy Gourmet.
(Yields six servings)
1/4 cup vegetable oil
1 1/2 cup chopped onion
3 garlic cloves, minced
4 dried juniper berries,crushed
1/2 teaspoon crushed coriander seed
1 bay leaf
4 large ripe tomatoes, quartered, seeded
1 1/4 cup water
2/3 cup cider vinegar
1/2 cuo honey
1 tablespoon ground New Mexican red chile
1 dried medium-hot New Mexican red chile, crushed
2 teaspoon salt
1 ounce square unsweetened chocolate, grated
4 to 5 pounds pork rib roast
Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F.
Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion.