Cocoa Chile Pork
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Cocoa Chile Pork
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
Olive oil
Cilantro leaves, thinly sliced radish, chopped white onion and diced avocado (optional toppers)

Prep: 15 minutes  Marinate: 1 to 24 hours  
Cook: 4 hours  Serves: 8

1. Stir together all dry ingredients in a medium bowl. Brush pork lightly with olive oil, then press spice mixture over all sides of pork. Cover and refrigerate for at least 1 hour and up 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.

Nutritional Information:
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