Pueblo Indian Pork Roast

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READY IN: 4hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup vegetable oil
  • 1 12
    cups onions, chopped
  • 3
    garlic cloves, minced
  • 4
    dried juniper berries, crushed
  • 12
    teaspoon coriander seed, crushed
  • 4
    large ripe tomatoes, quartered and seeded
  • 1 14
    cups water
  • 23
  • 12
    cup honey
  • 1
    tablespoon ground New Mexico red chili
  • 1
    medium-hot dried New Mexico chile, crushed
  • 2
    teaspoons salt
  • 1
    ounce unsweetened chocolate square, grated
  • 5
    lbs pork rib roast
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DIRECTIONS

  • 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, for 30 minutes.
  • Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.
  • Preheat oven to 350 degrees Farenheit.
  • 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.
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