Pork shoulder with chocolate chili sauce
By Chef Lippe
This dish takes a long time to cook and some advanced planning to get all the ingredients but is so worth the effort! The chocolate stout is the hardest ingredient to find and if not handy at your local beer shop can be ordered on the internet. Order some extra because as bad as chocolate beer sounds it actually tastes great. The day before you plan to eat this you need to start. The pork shoulder needs to marinate at least 12 hours in with the dry rub and it will have to slow cook for another 8 hours the next day.
5 pound pork shoulder, trimmed
1 tablespoon brown sugar
4 tablespoons chili powder, (1 reserved)
2 teaspoons ground cayenne pepper, (½ teaspoon reserved)
Salt and pepper to taste
2 14.9 ounce cans Double Chocolate Stout, (1 reserved for chef and this can be found on the internet if your local shop does not carry)
1 and ½ cups orange juice (reserve ¾ cup)
1 and ½ cup chicken stock (reserve ¾ cup)
1 medium onion, roughly chopped
4 medium carrots, 2 roughly chopped, 2 julienned
2 celery stalks, roughly chopped
6 to 8 garlic cloves, smashed
2 jalapeno peppers, roughly chopped
1 red bell pepper, julienned
2 tablespoons tomato paste
1 ounce of 60& or greater chocolate, grated (about 4 squares of a Lindt bar)
1 tablespoon butter
Wash and pat dry pork shoulder, trim excess fat from shoulder and lightly coat in olive oil
Liberally apply salt to shoulder. Combine the brown sugar, chili powder and cayenne pepper once mixed rub onto the shoulder.
Wrap in plastic wrap and refrigerate overnight.
The first thing the next morning place pork shoulder in a slow cooker.
Add the chocolate stout, orange juice and stock , add onion, roughly chopped carrot, celery, garlic and jalapenos.
Cook on low for 7 to 8 hours.
When done cooking strain/separate the fat from the braising liquid. Add braising liquid and reserved orange juice and stock to medium sauce pan and start reducing.
Once this mixture has reduced by half, whisk in tomato paste. Taste and adjust spices if necessary
Whisk in grated chocolate and butter, once melted remove from heat.
Bring a pot of salted water to a boil while shredding the meat.
Shred the pork, add in the remaining chili and cayenne powder and toss together, add ¼ of the sauce and heat the meat up.
While you are heating meat back up add pasta to boiling water and cook al dente.
To serve this dish, place chocolate pasta on a large platter, cover with meat and cooked onions and carrots, add remaining sauce and then top julienned vegetables, grate some more chocolate over the top as if it where cheese.