Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 7 Ratings

An incredible blend of warm spices and rich cocoa powder gives this enticing pork shoulder an amazingly smoky flavor you never expected could come from a conventional oven. The brilliant combination of chicken broth and orange juice makes easy work of this wonderfully cheap cut of meat, resulting in tender, fall-off-the-bone perfection.

Source: Better Homes and Gardens


Recipe Summary

40 mins
3 hrs 30 mins
4 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. In a small bowl combine the smoked salt, paprika, cumin, cinnamon, and pepper. Lightly sprinkle pork with the spice mixture, then sprinkle with the 2 tablespoons cocoa powder.

  • In a large Dutch oven heat the oil over medium heat. Brown pork on all sides; transfer to a platter. Add onions and garlic to pan; cook for 2 minutes. Add orange juice, the 3/4 cup cocoa powder, and 4 cups chicken stock. Return pork to pan, completely submerged. If not completely submerged, add more stock.

  • Cover and place in oven. Braise for 3 1/2 to 5 1/2 hours, until the pork is fork tender.

  • Remove the pork from Dutch oven to a serving platter. Shave dark chocolate on pork. For sauce, strain the braising liquid then return liquid to pan. Boil, uncovered, over high heat for 10 minutes to concentrate flavors. Sprinkle pork with parsley. Pass sauce with pork.


Leftover braising liquid can be frozen and used in soups or gravies.

Nutrition Facts

167 calories; fat 38g; cholesterol 123mg; saturated fat 13g; carbohydrates 20g; mono fat 18g; poly fat 5g; insoluble fiber 4g; sugars 10g; protein 34g; vitamin a 388.7IU; vitamin c 28.3mg; thiamin 0.8mg; riboflavin 0.6mg; niacin equivalents 8.1mg; vitamin b6 0.6mg; folate 32.3mcg; vitamin b12 1mcg; sodium 893mg; potassium 927mg; calcium 60.6mg; iron 4mg.