My husband came up with this concoction after we had bought a large amount of pork shoulder. It’s based on a Mexican pork recipe. I like it over rice with cheddar cheese and sour cream. I call it ‘Chocolate Pork’ only because he asked me if I could tell what the secret ingredient was. I couldn’t spot the chocolate and the name stuck.
- 3 lbs. of pork shoulder – cut into 2 inch chunks
- 2 tbsn. oil
- 2 large onions
- 4 garlic cloves – chopped
- 2 tbsn. chili powder
- 2 tsp. ground cumin
- 1 tsp. organo
- 2 tbsn. bakers chocolate powder
Mix up all of the dry ingredients and use as a rub on all of the pork chunks. This can now marinate for as long as you’d like. We feel the spices still get into the mix, even without marinating.
Heat up the pressure cooker.
Dice the onions and caramelize them in the pan. Add the garlic and brown a bit. Remove from the pan. Brown the pork chunks. Put everything back in and cook for 15 minutes per pound. Cool in pot for 15 minutes.
I really must like this wine, (I’m having it again!) Schlink Haus Reisling and Spätlese, both are sweet wines from Germany. They are quite reasonable at $10 per bottle.
© Ilex ~ Midwestern Plant Girl