Smoky Braised Pork Shoulder |
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Prep Time: 15 Minutes Cook Time: 195 Minutes |
Ready In: 210 Minutes Servings: 10 |
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This recipe is from BH&G Sept. issue. It is a tender roast braised in a full-flavored sauce spiked with chocolate and smoked paprika. Instead of braising in the oven, I cooked it in the crockpot and it turned out great! Ingredients:
4 teaspoons kosher salt |
2 teaspoons smoked paprika |
1 teaspoon cumin seed, crushed or ground |
1 teaspoon ground cinnamon |
1/2 teaspoon cracked black pepper |
5 -6 lbs pork shoulder (i just used a 3 pound pork loin roast and it turned out great) |
2 tablespoons unsweetened cocoa powder |
3 tablespoons canola oil |
2 onions, chopped |
7 garlic cloves, smashed |
1/4 cup unsweetened cocoa powder |
4 -6 cups chicken stock or 4 -6 cups broth |
italian parsley, snipped |
Directions:
1. Preheat oven to 300 degrees. In a small bowl combine salt, paprika, cumin, cinnamon, and pepper. Sprinkle pork with spice mixture, then sprinkle with 2 TBSP cocoa powder.
2. Brown pork on all sides in large dutch oven over medium heat then transfer to platter. Add onions and garlic to pan and cook for 2 minutes. Add orange juice, the 1/4 cup of cocoa powder, and 4 cups stock. Return pork to pan, completely submerged. Cover and place in oven 3 1/2-5 1/2 hours. Remove pork to serving platter, strain liquid, and return to pan. Cook on high heat 10 minutes to concentrate flavors. Sprinkle pork with parsley.
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