Cocoa and Spice Slow-Roasted Pork with Onions

Gluten Free
Dairy Free
Health score
44%
Cocoa and Spice Slow-Roasted Pork with Onions
45 min.
8
447kcal

Suggestions

Indulge in the rich and exotic flavors of our Cocoa and Spice Slow-Roasted Pork with Onions, a gluten-free and dairy-free delight that promises to tantalize your taste buds. This mouth-watering main dish, perfect for lunch, dinner, or any special occasion, is ready in just 45 minutes and serves up to eight people. Each serving contains approximately 447 calories, ensuring a satisfying yet guilt-free dining experience.

Prepare to be amazed by the harmonious blend of spices in this recipe, starting with the coarse sea salt, which adds a delightful crunch, and the freshly chopped sage, offering a fragrant earthiness. The ground cinnamon, cloves, and nutmeg create a warm, comforting aroma, while the unsweetened cocoa powder introduces a subtle depth that perfectly complements the pork.

To enhance the dish further, we caramelize thinly sliced onions in a pot, infusing them with a rich, sweet flavor that pairs beautifully with the succulent pork shoulder butt. The slow roasting process ensures the meat is cooked to perfection, tender and juicy, while the addition of the spice rub creates a tantalizing crust.

This recipe is not just about the flavors; it's also about the experience. As you prepare the spice rub, roast the pork, and caramelize the onions, you'll be enveloped in a symphony of aromas that will make your kitchen feel like a gourmet restaurant. The result? A main dish that's as impressive as it is delicious, sure to impress your family and friends.

To accompany this exquisite dish, we recommend a glass of Seghesio 2005 Sangiovese (Sonoma, $25), which perfectly complements the spice and dark fruit flavors of the pork. Whether you're a seasoned chef or a cooking enthusiast looking to experiment, Cocoa and Spice Slow-Roasted Pork with Onions is a recipe you'll want to add to your repertoire. So, grab your ingredients, preheat your oven, and let's get cooking!

Ingredients

  • tablespoons sea salt (preferably gray crystals)
  • 1.5 tablespoons sage fresh chopped
  • tablespoons ground cinnamon 
  • 0.5 teaspoon ground cloves 
  • teaspoon nutmeg 
  • tablespoons olive oil extra virgin extra-virgin
  • 3.8 pounds onion thinly sliced
  • pound boston butt pork shoulder with bone
  • tablespoon cocoa powder unsweetened
  • 1.5 cups water 
  • 0.5 tablespoon peppercorns cracked whole white
  • 0.5 tablespoon coriander seeds whole

Equipment

  • bowl
  • frying pan
  • oven
  • pot
  • roasting pan
  • kitchen thermometer
  • aluminum foil
  • microwave

Directions

  1. Stir peppercorns and coriander in small skillet over medium heat until spices are darker in color,about 5 minutes.
  2. Transfer toasted spices to spice grinder; grind finely.
  3. Place in small bowl; mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover and let stand at room temperature.
  4. Heat oil in large pot over medium heat.
  5. Add onions and sage; sprinkle with salt and pepper. Sauté10 minutes.
  6. Add 1 1/2 cups water; cover and cook until onions are soft, about 15 minutes. Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 30 minutes.
  7. Meanwhile, preheat oven to 300°F.
  8. Sprinkle spice rub on large sheet of foil.
  9. Roll pork in rub, pressing to coat (some of rub will be leftover). Set pork on rack in large roasting pan. Top pork with 1/3 of onions; scatter remaining onions around pork in pan.
  10. Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours.
  11. Transfer onions from pan to medium bowl. Continue to roast pork until very tender and thermometer inserted into center registers 165°F, about 2 1/2 hours longer.
  12. Transfer pork to platter. Rewarm onions in microwave at 10 second intervals and season with salt and pepper; spoon around pork.
  13. Seghesio 2005 Sangiovese (Sonoma, $25). Its hints of spice and dark fruit flavors are a slam-dunk with pork.
  14. Nutrition Data
  15. See Nutrition Data's complete analysis of this recipe ›

Nutrition Facts

Calories447kcal
Protein32.56%
Fat46.92%
Carbs20.52%

Properties

Glycemic Index
12.75
Glycemic Load
4.46
Inflammation Score
-8
Nutrition Score
30.983913314083%

Flavonoids

Catechin
0.41mg
Epicatechin
1.23mg
Apigenin
0.03mg
Luteolin
0.06mg
Isorhamnetin
10.65mg
Kaempferol
1.38mg
Myricetin
0.06mg
Quercetin
43.22mg

Nutrients percent of daily need

Calories:447.13kcal
22.36%
Fat:23.41g
36.01%
Saturated Fat:5.98g
37.36%
Carbohydrates:23.03g
7.68%
Net Carbohydrates:17.58g
6.39%
Sugar:9.14g
10.16%
Cholesterol:115.86mg
38.62%
Sodium:1887.4mg
82.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:36.55g
73.11%
Copper:3.71mg
185.71%
Vitamin B1:1.63mg
108.85%
Selenium:52.36µg
74.8%
Vitamin B6:0.98mg
48.93%
Manganese:0.91mg
45.64%
Phosphorus:420.83mg
42.08%
Zinc:5.93mg
39.56%
Vitamin B3:7.69mg
38.47%
Vitamin B2:0.61mg
35.68%
Potassium:930.29mg
26.58%
Vitamin B12:1.45µg
24.21%
Fiber:5.46g
21.82%
Vitamin C:17.46mg
21.16%
Iron:3.21mg
17.86%
Vitamin B5:1.69mg
16.92%
Magnesium:66.94mg
16.74%
Folate:49.68µg
12.42%
Calcium:109.76mg
10.98%
Vitamin E:1.61mg
10.75%
Vitamin K:7.99µg
7.61%
Source:Epicurious