How to Make Chili Roast Pork with Apricot

Latin American pork roast with apricot in spicy seasonings.

Difficulty: Moderate

Instructions

Things You'll Need:

• 5 pounds pork picnic roast
• 3 cups red wine
• 2 cups soy sauce
• 1/4 cup chopped garlic
• 1/2 cup chopped red onion
• 4 whole chipotle chili peppers
• 2 tablespoons salt
• 2 tablespoons oregano
• 2 tablespoons smoked sweet Spanish paprika
• 1 tablespoon chili powder
• 1 tablespoon medium chili powder
• 1 tablespoon ground chipotle chili powder
• 1 tablespoon Adobo seasoning
• 2 tablespoons ground cumin
• 10 apricots, halved, or 20 dried apricot halves

1. Marinate the pork roast in the red onion, garlic, whole chipotle, soy sauce and red for 6 hours.

2. Preheat oven to 325 degrees F.
   
   To make the rub for the pork, mix the paprika, oregano, chili powders, adobo seasoning, cumin and salt together.
   
   Save the marinade and remove the pork roast. Rub the spices all over the roast. Put the pork into a baking dish. Use toothpicks and stick the apricots into the roast.

3. Place the baking pan on the lower rack of the oven. Roast pork at 325 degrees F for 2-1/2 hours or until the internal temperature reaches 180 degrees F.

4. Baste often with the marinade while pork is roasting. If the marinade gets too dry, add more red wine. Remove apricots and place them in the bottom of the pan if they become too dark.

5. Remove the roast from heat and let it cool. Dice the pork and cut the apricots into chunks.
   
   Spoon the remaining marinade into a large pot and add 1 cup water. Add the diced pork and apricots. Simmer for 30-35 minutes or until the marinade is thickened. Add more water if necessary.
   
   Serve with rice.