Bringing in the Latin holiday flavors warms up this shoulder roast recipe. Spoon rice into shallow bowls and top with pork in mole sauce. Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board
Pat pork cubes dry with paper towels; season with salt. Heat 2 tablespoons of oil over medium-high heat in 5- to 6-quart heavy Dutch oven. Add half of the pork. Cook 2 to 3 minutes or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon oil. Add all pork back to Dutch oven.
Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
Serves 8 (3/4 cup pork mole plus 3/4 cup rice per serving).
* If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 teaspoon ground cinnamon and 3 drops almond extract.
To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.