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

Ingredients

Roasted

• 3 lb. to 4 lb. 1.5 kg to 2 kg boneless Quebec pork butt, tied
• 1 large onion, sliced 1.5-cm (0.5-in.) thick
• 1 tbsp. 15 ml brown sugar
• 1 tbsp. 15 ml finely ground coffee (espresso grind)
• 1 tbsp. 15 ml ground long pepper
• 2 tsp. 10 ml salt

Spiced chocolate sauce

• 3 tbsp. 45 ml butter
• 2 large shallots, thinly chopped
• 1/3 cup 80 ml dry red wine
• 2 1/2 cups 625 ml demi-glace sauce
• 1 tsp. 5 ml, to taste sambal oelek, to taste
• 1 oz. 28 g good-quality dark chocolate

Side dish

• 1 tbsp. 15 ml olive oil
• 1 tbsp. 15 ml butter
• 3 tbsp. 45 ml maple syrup
• 6 carrots, cut in half lengthwise, then sliced
• 6 parsnips, cut in half lengthwise, then sliced
• Salt and pepper, to taste