Smoky Braised Pork Shoulder

Got this from Better Homes and Gardens. This is really, really good! Let it go the full 5 1/2 hours and it will just melt. I left out the shaved chocolate and parsley garnishes, as well as the cumin and garlic because I was out. Don't be scared of the cocoa, it doesn't taste like chocolate covered pork, I promise! Ideas for the leftovers: I added cumin, rotel, and chicken broth to the leftover sauce to make enchiladas with mole sauce with some of the leftovers; I also added BBQ sauce to more leftovers to make traditional pulled pork sandwiches.

• Ready In: 6 hrs
• Serves: 10

Ingredients

• 4  teaspoons kosher salt
• 2  teaspoons paprika
• 1  teaspoon ground cumin
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon cracked black pepper
• 2  tablespoons  unsweetened cocoa powder
• 5 -6  lbs  pork shoulder
• 3  tablespoons canola oil
• 2  onions, chopped
• 7  garlic cloves, smashed
• 2  cups  orange juice
• 3⁄4 cup  unsweetened cocoa powder
• 4 -6  cups  chicken stock
• 3  ounces  dark chocolate bars (optional)
•  parsley, snipped

Directions

1. Preheat oven to 300°F In a small bowl combine the kosher 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.