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Pueblo Barbecued Pork Roast

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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 Nutrition

  • 14 cup vegetable oil
  • 1 12 cups chopped onions
  • 3 garlic cloves, minced
  • 1 tablespoon dried juniper berries, crushed
  • 12 teaspoon coriander seed, crushed
  • 1 bay leaf
  • 4 large ripe tomatoes, quartered & seeded
  • 1 14 cups water
  • 23 cup cider vinegar
  • 13-12 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


  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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