Pueblo Barbecued Pork Roast

Southwest Native American Pork Roast classified Contemporary. That means not a Traditional recipe from the tribes. If you can lay your hands on some dark Mexican chocolate, I would suggest using that.

• Ready In: 3 hrs
• Serves: 6

Ingredients

• 1⁄4 cup  vegetable oil
• 1 1⁄2 cups  chopped onions
• 3  garlic cloves, minced
• 1  tablespoon  dried  juniper berries, crushed
• 1⁄2 teaspoon  coriander seed, crushed
• 1  bay leaf
• 4  large  ripe tomatoes, quartered & seeded
• 1 1⁄4 cups water
• 2⁄3 cup cider vinegar
• 1⁄3-1⁄2 cup honey
• 1  tablespoon  ground new mexican red chili pepper
• 1  medium-hot new mexican  dried red chili, crushed
• 2  teaspoons salt
• 1  ounce  unsweetened chocolate square, grated
• 4 -5  lbs  pork rib roast

Directions

1. Heat oil in a large, heavy saucepan and saute onions over medium heat until soft. Add garlic, juniper berries, coriander seed, and bay leaf. Saute for 2-3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chiles, and salt. Simmer, covered, for 30 minutes. Add chocolate and simmer, uncovered, for an additional 20-30 minutes or until fairly thick.
2. Preheat oven to 350ºF.
3. Place the roast fat side up in a roasting pan and baste generously with the sauce.
4. 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. Spoon additional sauce over each portion.
5. NOte there is a reason that type of chile is specified. Do not expect the same results if you try another type.