Ingredients

• 5-6 lb. Millgate Farm Heritage Berkshire Pork Shoulder Roast
• 2 tsp Smoked paprika
• 1 tsp Cumin seeds, crushed or gound
• 1 tsp Cinnamon, ground
• 1/8-1/4 tsp Cayenne
• 1/2 tsp Black pepper, freshly cracked
• 4 tsp Smoked salt
• 2 TBSP Cocoa powder, unsweetened
• 3 TBSP Canola oil
• 3 Onions, chopped
• 7 Garlic cloves, smashed
• 2 cups Orange juice
• 3/4 cup Cocoa powder, unsweetened
• 4-6 cups Chicken broth or stock
• 3 oz Dark chocolate bar (optional) 62%-65% cacao
• Parsley, Italian leaf, snipped

Directions

1. Preheat oven to 400 degrees F.
2. To brown and season the roast: Place the shoulder roast on a baking pan.
3. Mix together smoked salt, smoked paprika, cumin, cayenne, cinnamon and pepper.
4. Rub the meat with the spices, using them all.
5. Sprinkle with 2 TBSP unsweetened cocoa powder.
6. Place the roast in the hot oven to brown while preparing the rest of the ingredients.
7. In a large Dutch oven heat the oil, add onions and garlic, cook for 2 minutes.
8. Mix the orange juice, cocoa powder and 3-4 cups stock.
9. Remove roast from oven when brown, reduce oven temperature to 300 degrees F.
10. Place browned pork roast in Dutch oven.
11. Deglaze the roasting pan with some of the chicken stock, pour pan scrapings over roast.
12. Add remaining liquid to completely submerge pork, add more stock if necessary.
13.  Place covered Dutch oven in 300 degree oven to braise for 3 1/2 to 5 1/2 hours or until fork tender.
14. Remove braised pork from Dutch oven to a serving platter.
15. Shave dark chocolate on pork (optional).
16. Strain liquid, return to Dutch oven, boil uncovered over high heat for 10 minutes to concentrate flavors.
17. Slice pork, sprinkle with parsley, serve.
18. Pass the sauce.

Enjoy!