Pueblo Barbecued Pork Roast Recipe

Name: Pueblo Barbecued Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup vegetable oil; 1 ½ cups chopped onions; 3 garlic cloves, minced; 1 tablespoon dried juniper berries, crushed; ½ teaspoon coriander seed, crushed; 1 bay leaf; 4 large ripe tomatoes, quartered & seeded; 1 ¼ cups water; ⅔ cup cider vinegar; 13-½ 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

Servings: persons

¼ cup vegetable oil
1 ½ cups chopped onions
3 garlic cloves, minced
1 tablespoon dried juniper berries, crushed
½ teaspoon coriander seed, crushed
1 bay leaf
4 large ripe tomatoes, quartered & seeded
1 ¼ cups water
⅔ cup cider vinegar
13-½ 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

1
Heat oil in a large, heavy saucepan and saute onions over medium heat until soft.
2
Add garlic, juniper berries, coriander seed, and bay leaf.
3
Saute for 2-3 minutes longer.
4
Add tomatoes, water, vinegar, honey, ground and crushed chiles, and salt.
5
Simmer, covered, for 30 minutes.
6
Add chocolate and simmer, uncovered, for an additional 20-30 minutes or until fairly thick.
7
Preheat oven to 350 degrees F.
8
Place the roast fat side up in a roasting pan and baste generously with the sauce.
9
Roast for about 3 hours, basting occasionally with sauce and pan drippings.
10
Let roast sit for 10 minutes in a warm place before carving.
11
Slice.
12
Spoon additional sauce over each portion.
13
NOte there is a reason that type of chile is specified.
14
Do not expect the same results if you try another type.

1575

kcal

Calories

Fat

308

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: ¼ cup vegetable oil, 1 ½ cups chopped onions, 3 garlic cloves, minced, 1 tablespoon dried juniper berries, crushed, and more.

Yes, Pueblo Barbecued Pork Roast falls under the Soups & Stews 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.

That's it — enjoy your meal!

Pueblo Barbecued Pork Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions