SMokey Braised Pork Shoulder

By LRay

Servings Per Recipe 10 servings
Calories167
Total Fat (g)38
Saturated Fat (g)13,
Monounsaturated Fat (g)18,
Polyunsaturated Fat (g)5,
Cholesterol (mg)123,
Sodium (mg)893,
Carbohydrate (g)20,
Total Sugar (g)10,
Fiber (g)4,
Protein (g)34,
Vitamin C (DV%)48,
Calcium (DV%)6,
Iron (DV%)22,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• ingredients
• 4 tsp. smoked salt
• 2 tsp. smoked paprika
• 1 tsp. cumin seeds, crushed, or ground cumin
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly cracked black pepper
• 2 Tbsp. unsweetened cocoa powder
• 1 5 - to 6-lb. pork shoulder roast (bone-in)
• 3 Tbsp. canola oil
• 2 onions, chopped
• 7 cloves garlic, smashed
• 2 cups orange juice
• 3/4 cup unsweetened cocoa powder
• 4 to 6 cups chicken reduced-sodium chicken stock or broth
• 3 ounces 62% to 65% cacao dark chocolate bar (optional)
• Italian (flat-leaf) parsley, snipped

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 300°F. In a small bowl combine the smoked salt, paprika, cumin, cinnamon, and pepper. Lightly sprinkle pork with the spice mixture, then sprinkle with the 2 tablespoons cocoa powder.

2. In a large Dutch oven heat the oil over medium heat. Brown pork on all sides; transfer to a platter. Add onions and garlic to pan; cook for 2 minutes. Add orange juice, the 3/4 cup cocoa powder, and 4 cups chicken stock. Return pork to pan, completely submerged. If not completely submerged, add more stock.

3. Cover and place in oven. Braise for 3 1/2 to 5 1/2 hours, until the pork is fork tender.

4. Remove the pork from Dutch oven to a serving platter. Shave dark chocolate on pork. For sauce, strain the braising liquid then return liquid to pan. Boil, uncovered, over high heat for 10 minutes to concentrate flavors. Sprinkle pork with parsley. Pass sauce with pork.