Maple-Glazed Pork Roast with Raisins, Pine Nuts and Chocolate

Serves 6

Preparation time less than 30 mins
Cooking time over 2 hours

2 tbsp olive oil
2 kg (4 lbs) pork shoulder roast
2 medium onions, sliced
3 carrots, peeled and sliced
3/4 C red wine
3/4 C chicken stock
1/2 C maple syrup
salt and freshly ground black pepper

3/4 C red wine vinegar
1/4 C sugar
2 tbsp dark chocolate, chopped
1/2 C raisins
1/4 C pine nuts, toasted on a dry pan, or hot oven until golden for three
minutes.
Enough rice for 6 people

Pre-heat oven to 180C/350F/Gas 4.
Place a large saucepan, or dutch oven on high heat.
When very hot add the olive oil and brown the roast on all sides. Remove
the roast from the pot and set aside.
Add the onion and stir on heat for a minute until the onion is slightly
golden. Add the roast back into the pot, then add the sliced carrot, red wine,
chicken stock and maple syrup, and bring to the boil.
Season with salt and pepper, cover, and place in the pre-heated oven.
Cook for 2 - 2.5 hours, until the meat is tender and falling apart, basting
every 20-30 minutes. Make sure the liquid does not completely boil away,
adding some more chicken stock or wine if necessary. While the meat is cooking, place the red wine vinegar and the sugar in a small saucepan, stir till the sugar dissolves and then boil for two minutes. Add the chopped chocolate, stir it, add the raisins and then set aside to allow the raisins to plump up in the liquid.
When the meat is cooked, shred with two forks and add the chocolate and
vinegar mixture and the toasted pine nuts.
Serve with rice.
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