This is not your average pulled pork. Crispy oven-braised pulled pork drowned in a sweet chocolate chili barbecue sauce. Mmmm... Layer in a Sonora tortilla with creamy cilantro-lime coleslaw and pickled onions and radishes. These are killer!
https://freshflavorful.com/2020/01/chocolate-chili-mole-pulled-pork-sandwiches.html
Up to 24 hours in advance pat roast dry with paper towels and season generously with Cocoa Chili Rub. Reserving unused rub to season the cooked pork later. Refrigerate and bring to room temperature when ready to cook.
In a dutch oven or cast iron pan large enough to fit the roast heat oil until smoking. Add half the onions, half the bell peppers, half the poblanos, half the jalapeno and all the the tomatillos.
Place seasoned pork roast, fat side up, on top of vegetables and cook, uncovered, in preheated 450 degree oven.
After 20 minutes reduce oven to 300 degrees. Add chicken stock, ½ the garlic, ¼ cup chocolate, raisins and tomatoes, stirring slightly to prevent vegetables from sticking.
Continue cooking, turning every half hour, until the meat easily falls apart with a crispy craggly crust, about 4 hours more. When turning check liquid levels to ensure at least ⅓ of the roast remains covered and the aromatics and vegetables do not burn. Fat does not count as liquid so do not be deceived by a layer of fat because it will burn.
Remove pork to a bowl. Once cool enough to handle shred with two forks and season with reserved Cocoa Chili Rub.
Pour pan drippings and softened vegetables into a large blender or food processor. Wait for it to cool and for fat to rise, then scoop separated fat off the top and discard.
Meanwhile, wipe out skillet or dutch oven and place on the stove top over medium heat. Add remaining onion, bell peppers, poblano pepper, garlic and jalapeno cooking until slightly browned and softened.
Add vegetables to blender with pan drippings and fresh cilantro. Blend until smooth, streaming in additional stock or light beer as needed.
Pour sauce back into still warm skillet and sprinkle in remaining ½ cup dark chocolate. Stir until melted and evenly combined. Season to taste with salt and pepper and sweeten if needed with brown sugar and keep Chocolate Chili Sauce warm over low heat.
Toss shredded pork with Chocolate Chili Sauce to coat and serve on a toasted roll with Cilantro Lime Slaw and a few Quick Pickled Red Onions and Radishes.
Ingredients
Directions
Up to 24 hours in advance pat roast dry with paper towels and season generously with Cocoa Chili Rub. Reserving unused rub to season the cooked pork later. Refrigerate and bring to room temperature when ready to cook.
In a dutch oven or cast iron pan large enough to fit the roast heat oil until smoking. Add half the onions, half the bell peppers, half the poblanos, half the jalapeno and all the the tomatillos.
Place seasoned pork roast, fat side up, on top of vegetables and cook, uncovered, in preheated 450 degree oven.
After 20 minutes reduce oven to 300 degrees. Add chicken stock, ½ the garlic, ¼ cup chocolate, raisins and tomatoes, stirring slightly to prevent vegetables from sticking.
Continue cooking, turning every half hour, until the meat easily falls apart with a crispy craggly crust, about 4 hours more. When turning check liquid levels to ensure at least ⅓ of the roast remains covered and the aromatics and vegetables do not burn. Fat does not count as liquid so do not be deceived by a layer of fat because it will burn.
Remove pork to a bowl. Once cool enough to handle shred with two forks and season with reserved Cocoa Chili Rub.
Pour pan drippings and softened vegetables into a large blender or food processor. Wait for it to cool and for fat to rise, then scoop separated fat off the top and discard.
Meanwhile, wipe out skillet or dutch oven and place on the stove top over medium heat. Add remaining onion, bell peppers, poblano pepper, garlic and jalapeno cooking until slightly browned and softened.
Add vegetables to blender with pan drippings and fresh cilantro. Blend until smooth, streaming in additional stock or light beer as needed.
Pour sauce back into still warm skillet and sprinkle in remaining ½ cup dark chocolate. Stir until melted and evenly combined. Season to taste with salt and pepper and sweeten if needed with brown sugar and keep Chocolate Chili Sauce warm over low heat.
Toss shredded pork with Chocolate Chili Sauce to coat and serve on a toasted roll with Cilantro Lime Slaw and a few Quick Pickled Red Onions and Radishes.
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