Recommended Blodgett Equipment:

Convection oven

Preheat to: 325ºF

1. Combine chipotle pepper sauce, oil, brown sugar and vinegar, blend well for marinade.

2. Place the pork in the marinade for 4 to 6 hours.

3. Place pork on a rack in a roasting pan, add marinade to pan. Roast pork at 325ºF in your Blodgett convection oven to an internal temperature of 155ºF, allow to rest.

4. Pour remaining liquid into a sauce pan. Add the stock, if necessary, to increase the volume of liquid to 64 oz’s. Skim any fat from the surface.

5. Bring the liquid to a simmer then cook for 10 minutes, skimming as necessary.

6. Bring the sauce to a boil, thicken lightly with the corn starch and cook 5 more minutes.

7. Lower sauce to a simmer, slowly add the chocolate stirring continuously until well incorporated.

8. Thinly slice the roasted pork, place 3 slices on a plate, top with 2 oz of the sauce, add your favorite roasted vegetable and some oven roasted potatoes.

    Enjoy!