It’s been a warm November, but this weekend there was a distinct chill in the air. What better way to warm up than cocoa? So here’s another great roast for the slow cooker.
I adapted this for the slow cooker from an oven roast recipe for Bon Apetite. The original recipe required a slow cooked oven roast, with the onions sauteed separately on the stovetop. The slow cooker method allows you to cook the onions and the roast together, with less moisture for a more concentrated flavor, and the onions help keep the pork roast extremely tender.
Cocoa Rubbed Pork
1 3-4lb center cut pork roast
1 1/2 tbsp unsweetened dark cocoa powder
3-4 cardamom pods, toasted and crushed
1 tsp cloves, ground
1 tsp peppercorns, coarsely ground
1 tsp nutmeg, ground
1 tbsp ground cinnamon
1 tbsp sea salt
2 medium yellow onions
2 tbsp butter
2 tbsp olive oil
1 tbsp sage leaves, chopped
1 cup chicken broth
First, prepare your rub. Toast cardamom pods in an ungreased pan over medium heat for 2-3 minutes, tossing frequently. Using a mortal and pestle (or a spice grinder), crush cardamom pods, peppercorns and cloves.
In a small bowl, mix the cardamom, peppercorns and cloves with the cocoa, nutmeg, cinnamon and sea salt. Wash and pat dry pork. Rub all sides with the spice mixture. Set aside.
Peal onions and slice thinly with a knife or mandolin. Roughly chop sage leaves. Heat oil and butter in a wide saute pan over medium heat. Add onions and saute until tender and translucent, 5-7 minutes. Add chopped sage and broth, cover, and cook for 5 minutes.
Pour onions and broth into slow cooker. Place roast on top of onions, and cook until roast reaches an internal temp of 160F (approximately 3-4 hours on high, or 5-6 hours on low). Remove roast from slow cooker to plate and let meat rest 10 minutes.
Cover the pork roast with onions and slice onto plates.