Recipe courtesy of Aida Mollenkamp
Print
Cocoa Pork
Total:
15 hr 15 min
Prep:
15 min
Inactive:
12 hr
Cook:
3 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
15 hr 15 min
Prep:
15 min
Inactive:
12 hr
Cook:
3 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 5 to 6-pound boneless pork shoulder, trimmed of excess fat
  • 2 tablespoons vegetable oil
  • 2 tablespoons kosher salt
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons packed light brown sugar
  • 1 tablespoon grated orange zest
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground clove
  • 3 medium yellow onions, quartered
  • 1/3 cup freshly squeezed orange juice
  • 1/4 cup red wine vinegar

Directions

In a small mixing bowl, add the cocoa, sugar, orange zest, black pepper, and clove. Combine well to form a rub. Coat the pork with oil and sprinkle with the salt. Smear the cocoa rub all over the pork shoulder. Add the onion quarters and pork to a large dish and pour orange juice and red wine vinegar over the pork. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate.

Preheat the oven to 425 degrees F and arrange a rack in the middle. Let pork sit a room temperature while oven heats up, at least 45 minutes to 1 hour.

Remove pork from marinade and dry well. Put the pork in a clean, dry roasting pan, and roast until the skin is browned, about 30 minutes. Reduce the oven to 325 degrees F, scatter onions from the marinade around the pork and roast until the internal temperature registers 155 degrees F on an instant-read thermometer, about 2 to 2 1/2 to 2 hours.

Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 30 minutes before carving.

Slice between the meat and cracklings and lift the crackling off in 1 piece. Cut the crackling into pieces, so they're easier to eat. Carve meat downward and against the grain and arrange on a platter. Spoon pan juices and onions over the meat and serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sizzling Pork Sisig

Recipe courtesy of Hey Joe!

Pork Ramen

Recipe courtesy of Esther Choi

Pork Rinds (Chicharron)

Recipe courtesy of Rupa Battacharya

Pulled Pork Nachos

Recipe courtesy of Nealey Dozier

Breaded Pork Tenderloin Sandwich

Recipe courtesy of Cooking Channel

Pork Chops

Recipe courtesy of Patti LaBelle

Pork Dumplings

Recipe courtesy of Kelsey Nixon

Grilled Pork Shoulder Steak

Recipe courtesy of Kevin Gillespie

Pork Ragu

Recipe courtesy of Rachael Ray

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here