Braised Pork Shoulder with Spicy Chocolate Sauce

Braised Pork Shoulder with Spicy Chocolate Sauce
  • 4 servings
  • 0:20 Preparation
  • 3:00 Cooking
  • 3:20 Total Time

Ingredients

Add all
  • Salt and freshly ground pepper to taste

  • 3 1/4 lb
    (1,5 kg)

    pork shoulder roast

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    medium onion, minced

  • 1

    red peppers, finely diced

  • 1

    green peppers, finely diced

  • 1 Tbsp.
    (15 mL)

    chilli powder

  • 1 tsp.
    (5 mL)

    ground cumin

  • 1 tsp.
    (5 mL)

    ground nutmeg

  • 1 tsp.
    (5 mL)

    ground cloves

  • 1 tsp.
    (5 mL)

    ground cinnamon

  • 1 Tbsp.
    (15 mL)

    chopped garlic

  • 1 tsp.
    (5 mL)

    sugar

  • 1/2 oz
    (15 g)

    flaked almonds

  • 2 1/2 cups
    (625 mL)

    chicken broth

  • 2 1/2 cups
    (625 mL)

    canned whole roma tomatoes, diced

  • 4 1/2 oz
    (135 g)

    70% dark chocolate, coarsely chopped

  • Zest of 1 orange

  • 20

    seedless red grapes, halved

  • 1

    bunch fresh coriander, minced

Preparation

Season pork, both sides, generously with salt and pepper. In a large pot, heat oil over medium-high heat and brown meat all sides. Remove and set aside.

In the same pot, put the onion, peppers and chilli powder. Cover and sweat 2 - 3 minutes over medium heat, until onion is glassy.

Add cumin, nutmeg, cloves, cinnamon, garlic, sugar and almonds, and heat until fragrant.

Deglaze with chicken broth. Add tomatoes and chocolate. Bring to a boil.

Return the pork shoulder to the pot. Cover and simmer over low heat for 3 hours or so.

Just before serving, mix orange zest with grapes and coriander and sprinkle over meat.

Source: Académie Culinaire

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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