Chili Pulled Pork

By Amanda26

Ingredients

• 2 tbsp vegetable oil
• 3 lb (1.4 kg) boneless pork shoulder
• 1-1/2 tsp salt
• 3 onions, chopped
• 4 cloves garlic, minced
• 1-1/2 cups bottled strained tomatoes, (passata)
• 1 cup water
• 1/3 cup cider vinegar
• 1/4 cup chili powder
• 1/4 cup fancy molasses
• 2 tbsp packed dark brown sugar
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp pepper
• 1 oz (28 g) unsweetened chocolate, chopped

Preparation

Step 1

In Dutch oven, heat oil over medium- high heat. Sprinkle pork with 1 tsp of the salt; brown pork all over. Remove to plate. Drain all but 1 tbsp fat from pan.

Add onions and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.

Add tomatoes, water, vinegar, chili powder, molasses, brown sugar,oregano, cumin, coriander, pepper and remaining salt; bring to boil, scraping up brown bits. Stir in chocolate until melted.

Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, turning once, until tender, about 3 hours.

Transfer pork to large bowl and tent with foil; let stand for 15 minutes. With forks, shred or “pull” pork, discarding skin and fat.

Skim fat from sauce. Return pork to sauce. Heat until bubbling.