Pueblo Barbecued Pork Roast

Course : BBQ
Serves: 4
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1 1/4 cups water
1/4 cup vegetable oil
2/3 cup cider vinegar
1 1/2 cups chopped onion
1/2 cup honey
3 cloves garlic -- minced
1 tablespoon ground new Mexican red chile
4 pieces dried juniper berries -- crushed
1 medium dried medium-hot new Mexican red chile -- crushed
1/2 teaspoon coriander seed crushed
2 teaspoons salt
1 piece bay leaf
1 piece unsweetened chocolate -- grated 1 ounce squa
4 large ripe tomatoes -- quartered, seeded
4 pounds pork rib roast to 5 lbs

Preparation / Directions:

From "American Game Cooking," by John Ask and Sid Goldstein. Heat oil in a large heavy saucepan and sauté onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and sauté for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion.

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