Pueblo Barbecued Pork Roast |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Southwest Native American Pork Roast classified Contemporary. That means not a Traditional recipe from the tribes. If you can lay your hands on some dark Mexican chocolate, I would suggest using that. Ingredients:
1/4 cup vegetable oil |
1 1/2 cups chopped onions |
3 garlic cloves, minced |
1 tablespoon dried juniper berries, crushed |
1/2 teaspoon coriander seed, crushed |
1 bay leaf |
4 large ripe tomatoes, quartered & seeded |
1 1/4 cups water |
2/3 cup cider vinegar |
1/3-1/2 cup honey |
1 tablespoon ground new mexican red chili pepper |
1 medium-hot new mexican dried red chili, crushed |
2 teaspoons salt |
1 ounce unsweetened chocolate square, grated |
4 -5 lbs pork rib roast |
Directions:
1. Heat oil in a large, heavy saucepan and saute onions over medium heat until soft. Add garlic, juniper berries, coriander seed, and bay leaf. Saute for 2-3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chiles, and salt. Simmer, covered, for 30 minutes. Add chocolate and simmer, uncovered, for an additional 20-30 minutes or until fairly thick.
2. Preheat oven to 350ºF.
3. Place the roast fat side up in a roasting pan and baste generously with the sauce.
4. 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. Spoon additional sauce over each portion.
5. NOte there is a reason that type of chile is specified. Do not expect the same results if you try another type.
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