Pueblo Barbecued Pork Roast

           Stephen Ceideburg               1 1/4 c  Water
    1/4 c  Vegetable oil                     2/3 c  Cider vinegar
  1 1/2 c  Chopped onion                     1/3    Cto 1/2 c honey
      3    Garlic cloves, minced               1 tb Ground New Mexican red chile
      4    Dried juniper berries,              1    Dried medium-hot New Mexican
           -crushed                                 -red chile, crushed
    1/2 ts Crushed coriander seed              2 ts Salt
      1    Bay leaf                            1 oz Square unsweetened
      4 lg Ripe tomatoes, quartered,                -chocolate, grated
           -seeded                             4 lb To 5 lb pork rib roast

  From "American Game Cooking," by John Ask and Sid Goldstein.

  Heat oil in a large heavy saucepan and saute onions in it over medium heat
  until soft. Add garlic, juniper berries, coriander seed and bay leaf and
  saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey,
  ground and crushed chile and salt. Simmer, covered, 30 minutes. Add
  chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.

  Preheat oven to 350 degrees F.

  Place roast fat side up in a roasting pan and baste generously with the
  sauce. Roast for about 3 hours, basting occasionally with sauce and pan
  drippings. Let roast sit for 10 minutes in a warm place before carving.
  Slice and spoon additional sauce over each portion.

  PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g
  carbohydrate, 28 g fat (9 g saturated), 109 mg cholesterol, 605 mg sodium,
  1 g fiber.

  Jayne Benet writing in the San Francisco Chronicle, 3/18/92.

  Posted by Stephen Ceideburg