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

90 minutes Cook time 15 minutes Prep time 6 to 8 servings



Spiced chocolate sauce

Side dish


In The Oven

  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.


  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.

Slow cooker

  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.

Nutritional value (per serving)

  • 638 calories
  • 58 g of protein
  • 30 g of fat
  • 30 g of carbohydrates
  • 5 g of fibre
  • 15 g of sugar
  • 1050 mg of sodium
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