3 ½ pound pork shoulder blade roast, boneless (secured with string)
1 tablespoon fresh ground pepper (course grind)
1 tablespoon cane or brown sugar
1 tablespoon ground coriander
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
2 teaspoons kosher salt
2 tablespoons sunflower oil
3 cups onions, thinly sliced
½ cup red wine
½ cup molasses
2 cups of tomato puree
2 tablespoons Sambal (or hot sauce of your choice – optional)
Chopped Chives for garnish
On a plate mix all the dry ingredients and roll the roast on all sides into the dry rub. Let the roast sit at room temperature for 45 minutes.
Preheat oven to 275 degrees.
In a medium size, heavy bottom Dutch oven, over medium high heat, pour in the oil. When ready, brown the roast on all sizes till golden brown. This will take about 10-15 minutes. Remove from the pot and let rest on a clean plate.
Add the onions to the pot and stir well, incorporating all the left over bits by scrapping the bottom – Sauté the onions for about 5 to 6 minutes. Deglaze, by pouring in the red wine and stirring really well. Reduce till wine is just about evaporated (a few minutes). Add in the rest of the ingredients, stir and warm the sauce.
Place the roast back in the pot and cover with the sauce. Put on the lid and
place in your oven for about 4 hours. Turn the roast occasionally.
At the 4 hour mark, remove the pot from the oven and let the roast rest for at least 15 minutes in the pot, covered. Carefully lift the roast from the pot and place it on your warm serving platter, remove the string and cover with foil. With the sauce, carefully skim off the fat and then reduce the sauce by half over medium high heat, about 15 minutes. Back to the pork – pull apart the roast with two forks on your serving platter. Pour some of the sauce on top of the pork and sprinkle with chopped chives. Place the remainder of the sauce in a warm pitcher and pass around.