Pork Rib Roast with Honey and Vinegar (Native American)

Pork has always been a favourite main dish for several tribes, but the Pueblo Indians in New Mexico gave it their own flavour with this recipe.

¼ cup vegetable oil
1½ cups onions, chopped
3 cloves garlic, minced
4 crushed and dried juniper berries
½ tsp. coriander seed, crushed
1 bay leaf
4 large ripe tomatoes
1¼ cups water
2/3 cup apple cider vinegar
½ cup pure honey
1 Tbsp. ground red chili
1 medium-hot crushed dried chili
2 tsp. sea salt
1 oz unsweetened chocolate square
5 lbs pork rib roast

Sauté onions in oil until they’re soft, then add garlic, juniper berries, coriander seed, and bay leaf. Continue to sauté for a few more minutes. Quarter and seed your tomatoes, then add water, vinegar, honey, the ground and crushed chilies, and salt. Cover and allow to simmer for about 30 minutes.

Grate the chocolate and add, then allow to simmer uncovered for another 20-30 minutes until it becomes thick.

Put the pork in a pan and baste with the sauce, then roast in the oven at 350°F (175°C) for about three hours, basting every now and then as it cooks.