Cocoa Chile Pork – Holy Mole! It’s good.

Ingredients

Not the most attractive food photo. Trust me, its tasty.

Not the most attractive food photo. Trust me, its tasty.

  • 3 tbsp. unsweetened cocoa powder
  • 2 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 2 tsp. cinnamon
  • 1-1/2 tsp. salt
  • 5 lbs. boneless Pork shoulder roast
  • Olive oil

Cook/Stand time: 4 hours, Serves: 8

  1. Stir together all dry ingredients in a medium bowl. Brush pork lightly with olive oil, then press spice mixture over all sides of pork. Cover and refrigerate for at least 1 hour and up to 24 hours.
  2. Brown the meat in a hot pan with oil (I browned and baked the meat in a large dutch oven.)
  3. Preheat oven to 325°F. Add 1/2 inch of water to pan. Cover tightly with foil and roast for 3 hours. Remove foil and roast for 1 hour more or until meat shreds easily with a fork, basting occasionally with accumulated drippings.
  4. Shred meat with 2 forks, then serve with tortillas and any optional toppers.

(I served mine on polenta)

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1 Comment

Filed under cooking

One response to “Cocoa Chile Pork – Holy Mole! It’s good.

  1. moi

    just wrote it down – as I was planning to buy a piece of little piglet tomorrow will give it a try. thanks — fcb1

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