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Title: Pueblo Barbecued Pork Roast
Categories: Pork Bbq
Yield: 6 Servings
| Stephen Ceideburg | ||
| 1/4 | c | Vegetable oil |
| 1 1/2 | c | Chopped onion |
| 3 | Garlic cloves, minced | |
| 4 | Dried juniper berries, crushed | |
| 1/2 | ts | Crushed coriander seed |
| 1 | Bay leaf | |
| 4 | lg | Ripe tomatoes, quartered, seeded |
| 1 1/4 | c | Water |
| 2/3 | c | Cider vinegar |
| 1/3 | Cto 1/2 c honey | |
| 1 | tb | Ground New Mexican red chile |
| 1 | Dried medium-hot New Mexican red chile, crushed | |
| 2 | ts | Salt |
| 1 | oz | Square unsweetened chocolate, grated |
| 4 | lb | To 5 lb pork rib roast |
From "American Game Cooking," by John Ask and Sid Goldstein.
Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.
Preheat oven to 350 degrees F.
Place roast fat side up in a roasting pan and baste generously with the sauce. 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 and spoon additional sauce over each portion.
PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g carbohydrate, 28 g fat (9 g saturated), 109 mg cholesterol, 605 mg sodium, 1 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg
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