Pueblo Barbecued Pork Roast

Description
Real pork, coffee, vegetables, and spices mix and cook well, as they are made with herbs, cider vinegar, and honey to red-hot perfection. You can make the meat bolder with unsweetened chocolate, spices, and sugar, while it is great for lunch or dinner and keeps a glorious taste with the meat, herbs, and spices.

Ingredients

 * ¼ cup vegetable oil
 * 1 ½ cup chopped onion, red or white only
 * 3 cloves garlic, minced
 * 4 dried juniper berries, crushed
 * ½ tsp. crushed coriander seed
 * 1 bay leaf
 * 4 large ripe tomatoes, quartered, then seeded
 * 1 ¼ cup water, warm only
 * ⅔ cup cider vinegar
 * ⅓ to ½ cup honey
 * 1 tbsp. ground New Mexican red chile
 * 1 dried medium-hot New Mexican red chile, crushed
 * 2 tsp. salt
 * 1 oz. square unsweetened chocolate, grated
 * 4 - 5 lb. pork rib roast

Directions

 * 1) Heat oil in a large, heavy saucepan and sauté onions in it over moderate heat until soft.
 * 2) Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer.
 * 3) Add tomatoes, water, vinegar, honey, ground and crushed chile, and salt.
 * 4) Simmer, covered, for 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.
 * 5) Preheat an oven to 350° F. Place the roast fat side up in a roasting pan and baste generously with the sauce.
 * 6) Roast for about 3 hours, basting occasionally with the sauce and pan drippings.
 * 7) Let roast and sit for 10 minutes in a warm place before carving.
 * 8) Slice and spoon the additional sauce over each portion. Serve hot and plain over rice, or with other main dishes.