A friend recently gave me some dark chocolate. It may be sacrilege, but I don’t really like dark chocolate. That meant I needed to figure out what to do with it. Now, I have been making cocoa tequila pulled pork tacos for a few years in my crockpot, but I usually just shred the pork and make some pretty good tacos.
However, I knew that some quality dark chocolate could make these tacos something truly special. I melted the dark chocolate into the braising liquid as it reduced to make a rich, chocolate sauce with some slightly bitter notes.
The experiment was a success, and I will be making it this way from now on. If you have some extra chocolate on hand (I understand that is an oxymoron for some of you) and want to try something new, give these a shot.
- Heavy Braiser or Dutch Oven
- Large bowl
- Tongs or pair of meat forks
- 3-5 lb. pork shoulder roast
- 1 Tbsp. salt
- 3 Tbsp. cocoa powder
- 1 tsp. cayenne pepper
- 1/2 tsp. ground cinnamon
- 1/2 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 Tbsp. butter
- 3 oz. tequila
- 1 cup chicken or vegetable stock
- 1/4 tsp. liquid smoke
- 3 oz. dark chocolate, broken into pieces
- 2 Tbsp. cold butter
*All these measurements are approximate and can be adjusted to your taste*
- Mix cocoa powder, cayenne pepper, ground cinnamon, cumin, garlic powder, onion powder and salt in large bowl.
- Rub cocoa mix on the outside of the pork shoulder roast and place in fridge to rest at least two hours.
- Remove from fridge and allow come to room temperature.
- Preheat oven to 300°
- Heat braiser on medium heat. Melt 2 Tbsp. butter in bottom of pan.
- Sear the outside of the pork roast on all sides.
- Remove pork roast from pan and set aside.
- Deglaze the bottom of the pan with tequila and stock, adding liquid smoke.
- Replace pork roast into pan and cover with heavy lid.
- Place roast in oven for 3 hours, or until tender.
- Remove pan from oven, and place roast in large bowl to rest.
- Bring braising liquid to gentle boil to reduce by a third.
- While liquid is reducing, use tongs or two meat forks to shred pork roast, removing bone and fat cap.
- Add dark chocolate and stir until it melts into the liquid, reduce to a simmer.
- Once the chocolate is melted, ladle about 1/2 cup of sauce onto shredded pork, and mix together until sauce is absorbed.
- Turn off heat and add 2 Tbsp. butter, stirring until butter is incorporated and sauce begins to thicken.
- Assemble tacos with corn tortillas, chocolate sauce, and your preferred toppings.