CLOSE ROASTED PORK W/ANCHO,CINAMON & COCOA
Steps:
- 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. 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. 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. 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. 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. 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. It is especially delicious on pork-roasts, chops, or tenderloin. In a small bowl, combine 3 tablespoons ancho chile powder and/or pimentón 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
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