- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2010
MethodIn Dutch oven, heat oil over medium- high heat. Sprinkle pork with 1 tsp (5 mL) of the salt; brown pork all over. Remove to plate. Drain all but 1 tbsp (15 mL) fat from pan.
Add onions and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
Add tomatoes, water, vinegar, chili powder, molasses, brown sugar,oregano, cumin, coriander, pepper and remaining salt; bring to boil, scraping up brown bits. Stir in chocolate until melted.
Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, turning once, until tender, about 3 hours.
Transfer pork to large bowl and tent with foil; let stand for 15 minutes. With forks, shred or “pull” pork, discarding skin and fat.
Skim fat from sauce. Return pork to sauce. Heat until bubbling.
Nutritional facts Per serving: about
- Sodium 1018 mg
- Protein 41 g
- Calories 628.0
- Total fat 39 g
- Potassium 1189 mg
- Cholesterol 153 mg
- Saturated fat 32 g
- Total carbohydrate 30 g
- Iron 48.0
- Folate 11.0
- Calcium 13.0
- Vitamin A 18.0
- Vitamin C 12.0