Pueblo Barbecued Pork Roast

• 14 cup vegetable oil
• 1 12 cups chopped onions
• 3 garlic cloves, minced
• 1 tablespoon dried juniper berries, crushed
• 12 teaspoon coriander seed, crushed
• 1 bay leaf
• 4 large ripe tomatoes, quartered & seeded
• 1 14 cups water
• 23 cup cider vinegar
• 13-12 cup honey
• 1 tablespoon ground new mexican red chili pepper
• 1 medium-hot new mexican dried red chili, crushed
• 2 teaspoons salt
• 1 ounce unsweetened chocolate square, grated
• 4 -5 lbs pork rib roast

1. Heat oil in a large, heavy saucepan and saute onions over medium heat until soft.
2. Add garlic, juniper berries, coriander seed, and bay leaf.
3. Saute for 2-3 minutes longer.
4. Add tomatoes, water, vinegar, honey, ground and crushed chiles, and salt.
5. Simmer, covered, for 30 minutes.
6. Add chocolate and simmer, uncovered, for an additional 20-30 minutes or until fairly thick.
7. Preheat oven to 350 degrees F.
8. Place the roast fat side up in a roasting pan and baste generously with the sauce.
9. Roast for about 3 hours, basting occasionally with sauce and pan drippings.
10. Let roast sit for 10 minutes in a warm place before carving.
11. Slice.
12. Spoon additional sauce over each portion.
13. NOte there is a reason that type of chile is specified.
14. Do not expect the same results if you try another type.

vegetable oil, onions, garlic, juniper berries, coriander, bay leaf, tomatoes, water, cider vinegar, honey, ground new mexican, red chili, salt, chocolate square, pork

Taken from www.food.com/recipe/pueblo-barbecued-pork-roast-139346 (may not work)