Roasted Boneles Pork Butt with Long Pepper, Coffee and spiced Chocolate Sauce

1. Place oven rack in middle position and preheat oven to 200 °C (400 °F).
2. In a bowl, combine spices and mix well. Coat roast with spice rub.
3. Arrange onion slices in a single layer at the bottom of a roasting pan.
4. Lay roast on bed of onions. Place in the centre of the oven.
5. Bake for approximately 20 minutes, then reduce heat to 175 °C (350 °F). Bake for another 50–70 minutes or until a meat thermometer inserted in the centre of the roast reads 62 °C (145 °F). Remove from oven, tent with foil and let stand for 10 minutes.

Spiced chocolate sauce

1. In a small pot set over medium-high heat, melt 2 tbsp. butter and sauté shallots for 1 minute.
2. Pour in red wine and reduce by half.
3. Add demi-glace sauce and sambal oelek and simmer for 2 minutes.
4. Strain sauce and return to pot over medium heat.
5. Add chocolate and remaining butter, and stir until smooth.
6. Season to taste and keep warm.

Side

1. Bring a pot of salted water to a boil and cook vegetables for 10 minutes.
2. Drain and sauté in butter, olive oil and maple syrup until vegetables are well coated.
3. Serve sliced pork topped with a little chocolate sauce and a side of glazed vegetables.

1. Remove string from boneless butt.
2. Arrange onion slices at the bottom of the slow cooker and place seasoned roast on top.
3. Add 1 cup of broth (chicken or beef), apple juice or water.
4. Cook on low for 6–8 hours.
5. Shred meat and serve with chocolate sauce.