Close-Roasted Pork With Ancho, Cinnamon And Cocoa Recipe

Name: Close-Roasted Pork With Ancho, Cinnamon And Cocoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 tablespoons Mole-Inspired Seasoning with Ancho, Cinnamon, and Cocoa (recipe follows); 1 tablespoon plus 1/2 teaspoon kosher salt; 1 teaspoon sugar; About 3-1/2 pounds pork shoulder, trimmed of excess fat, tied to make a compact Roast (bone-in is preferable, though boned is fine); 1 head of garlic, broken into cloves but not peeled; Mole-Inspired Seasoning with Ancho, Cinnamon, and Cocoa; Makes about 1/3 cup; This mix evokes the flavors of moles, the complex chile-based Mexican sauces.; In a small bowl, combine 3 tablespoons ancho chile powder and/or pimenton de la Vera (sweet, not hot), 1 tablespoon dark brown sugar, 1-1/2 teaspoons ground cinnamon, 1-1/2 teaspoons cocoa powder, …; For each pound of meat, combine 3/4 teaspoon kosher salt, 1/4 to 1/2 teaspoon grated garlic, and 1 to 2 teaspoons spice mixture.

Servings: persons

2-1/2 tablespoons Mole-Inspired Seasoning with Ancho, Cinnamon, and Cocoa (recipe follows)
1 tablespoon plus 1/2 teaspoon kosher salt
1 teaspoon sugar
About 3-1/2 pounds pork shoulder, trimmed of excess fat, tied to make a compact Roast (bone-in is preferable, though boned is fine)
1 head of garlic, broken into cloves but not peeled
Mole-Inspired Seasoning with Ancho, Cinnamon, and Cocoa
Makes about 1/3 cup
This mix evokes the flavors of moles, the complex chile-based Mexican sauces.
In a small bowl, combine 3 tablespoons ancho chile powder and/or pimenton de la Vera (sweet, not hot), 1 tablespoon dark brown sugar, 1-1/2 teaspoons ground cinnamon, 1-1/2 teaspoons cocoa powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano.
For each pound of meat, combine 3/4 teaspoon kosher salt, 1/4 to 1/2 teaspoon grated garlic, and 1 to 2 teaspoons spice mixture.

1
1. Season the meat. In a small bowl, combine the mole seasoning, salt, and sugar. Rub all over the pork shoulder and place on a plate. Marinate for 1 hour unrefrigerated, or 2 to 24 hours refrigerated.
2
2. Prepare the meat for roasting. Preheat the oven to 275 F. Place the pork in a Dutch oven or deep-lidded roaster just big enough to hold the roast snugly. Scatter the garlic cloves around the roast. Place a large piece of aluminum foil over the pot, then press the lid down securely. Alternatively, wrap the meat in a tightly sealed foil package (make sure the seam is at the top so the juices don't leak out) and place the package in an ovenproof skillet or casserole.
3
3. Roast the meat. Roast the pork until very tender and practically falling apart, 3-3/4 to 4 hours. Transfer the roast to a platter and cover with foil.
4
4. Defat the roasting juices. Pour the juices into a sauceboat and place in the freezer for 10 minutes. Spoon off the fat that has risen to the top.
5
5. Serve the meat. Pull the meat apart or slice it across the grain and arrange on a platter. Pour some of the juices over and pass the rest. Save any remaining juices for heating up leftovers.

426

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-1/2 tablespoons Mole-Inspired Seasoning with Ancho, Cinnamon, and Cocoa (recipe follows), 1 tablespoon plus 1/2 teaspoon kosher salt, 1 teaspoon sugar, About 3-1/2 pounds pork shoulder, trimmed of excess fat, tied to make a compact Roast (bone-in is preferable, though boned is fine), and more.

Yes, Close-Roasted Pork With Ancho, Cinnamon And Cocoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Close-Roasted Pork With Ancho, Cinnamon And Cocoa

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