Cocoa Chile Pork
3 tbsp. unsweetened cocoa powder
2 tbsp. chile powder
1 tbsp. garlic powder
2 tsp. cinnamon
1-1/2 tsp. salt
5 lbs. boneless Raley's pork shoulder roast
Cilantro leaves, thinly sliced radish, chopped white onion and diced avocado (optional toppers)
Prep: 15 minutes Marinate: 1 to 24 hours
2. Preheat oven to 325°F. Place pork in a 13 X 9-inch baking dish and add 1/2 inch of water to pan. Cover tightly with foil and roast for 3 hours. Remove foil and roast for 1 hour more or until meat shreds easily with a fork, basting occasionally with accumulated drippings.
3. Shred meat with 2 forks, then serve with tortillas and any optional toppers.
612 calories, 51 g protein, 32 g total fat (11 g sat.), 28 g carbohydrate, 4 g fiber, 2 g sugar, 170 mg cholesterol, 624 mg sodium, 16 points