This is really good! The original recipe called for orange juice, but the first time I made this I didn't have any in the house so I used apple cider. To me, apples and pork just BELONG together. "Smoked salt" isn't something I keep in my pantry, so I used regular kosher salt. To get the smoky flavor, I rubbed the roast with liquid smoke just before sprinkling on the spice mixture.
I was a little timid about serving pork topped with shaved chocolate to my DH, so I left that out. However he really liked this dish, so I may try the chocolate topping at some point. The left-overs were great served on warm crusty rolls with the braising liquid au jus.
1. Preheat oven to 300 degrees 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.
Tip *Leftover braising liquid can be frozen and used in soups or gravies.
Nutrition Facts (Smoky Braised Pork Shoulder 2011)
Servings Per Recipe 10,
Calories 167,
Protein (gm) 34,
Carbohydrate (gm) 20,
Fat, total (gm) 38,
Cholesterol (mg) 123,
Saturated fat (gm) 13,
Monosaturated fat (gm) 18,
Polyunsaturated fat (gm) 5,
Dietary Fiber, total (gm) 4,
Sugar, total (gm) 10,
Vitamin A (IU) 389,
Vitamin C (mg) 28,
Thiamin (mg) 1,
Riboflavin (mg) 1,
Niacin (mg) 8,
Pyridoxine (Vit. B6) (mg) 1,
Folate (�g) 32,
Cobalamin (Vit. B12) (�g) 1,
Sodium (mg) 893,
Potassium (mg) 927,
Calcium (DV %) 61,
Iron (DV %) 4,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (3633g) | ||
Recipe Makes: 1 | ||
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Calories: 839 | ||
Calories from Fat: 444 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.3g | 66 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.8mg | 2 % | |
Potassium 1711.6mg | 45 % | |
Total Carbohydrate 112.9g | 33 % | |
Dietary Fiber 22.5g | 90 % | |
Sugars, other 90.4g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 839
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