Dark Chocolate Pulled Pork Sandwiches

This pulled pork is obviously time-consuming to make, but it can be prepared in advance and will keep for a week in the refrigerator. It can be eaten cold or hot, and can be quickly reheated in the microwave. It's not very spicy and is suitable for both children and adults. If you prefer something spicy, don't hesitate to add hot peppers to the dry spice mix and replace the peppers with fresh peppers in the sauce. Since there will be a lot of meat, you can have one, two, or three picnics!

Preparation: 40 minutes

Cooking time 4 hours and 40 minutes

Yield: 12 - 16 servings

For the dry spice mix:

-2 tablespoons of brown sugar

-3 tablespoons of cocoa

-1 tablespoon of salt

-1 teaspoon of cumin

-1 teaspoon of paprika

-1 teaspoon of cinnamon

-1 teaspoon of garlic powder

-a generous pinch of pepper

-optional: a teaspoon of chili powder – Ancho chili or Chipotle chili

For the pork:

-a pork shoulder roast of approximately 2.5 kg (5 pounds)

-2 tablespoons of olive oil

-1 chopped onion

-2 red peppers, peeled, cored, and sliced

-4 cloves of minced garlic

-a 400ml can of diced tomatoes

-750ml chicken broth (3 cups)

-150g of chopped 70% dark chocolate (1 cup)

-a bunch of fresh coriander, washed and stemmed

-brioche bread sandwiches, enough for guests and up to 16 servings.

Preheat oven to 400F (205C).

Start by making the spice mix by mixing all the ingredients together, and massage the pork shoulder with the entire mixture.

In a covered ovenproof dish large enough to hold the shoulder, roast the onion and peppers in olive oil over medium heat for 10 minutes. Add the garlic and place the shoulder in the dish on top of the vegetables.

Place in the oven and cook uncovered for half an hour.

Reduce the oven temperature to 300°F (150°C), and add the tomatoes and chicken broth to the dish. Cover and cook for 3.5 to 4 hours, or until the meat flakes easily with a fork.

Remove from the oven and remove the meat from the dish, placing it in a large bowl. Shred the meat with a fork.

In a blender, combine the sauce and still-warm vegetables from the dish, then add the chocolate and half of the fresh cilantro. Blend until smooth. Adjust the seasoning to taste, adding salt or sugar as needed. If the sauce is too thick, add a little chicken broth to thin it out.

Pour this sauce over the shredded meat and mix well.

Serve on brioche bread, garnished with the remaining fresh coriander leaves.