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.
- 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
- Heat oil in a large, heavy saucepan and sauté onions in it over moderate 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, for 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.
- Preheat an oven to 350° F. Place the roast fat side up in a roasting pan and baste generously with the sauce.
- Roast for about 3 hours, basting occasionally with the sauce and pan drippings.
- Let roast and sit for 10 minutes in a warm place before carving.
- Slice and spoon the additional sauce over each portion. Serve hot and plain over rice, or with other main dishes.