THURSDAY'S RECIPE: Pork shoulder glazed with chancaca and coffee, roasted sweet potato puree and cacao-chili charapita sauce

Glazed Pork Shoulder with Piloncillo and Coffee — Juicy, Sliced, and Glossy

Today we're going to try a slow-cooked pork shoulder that stays juicy, glazed with chancaca (piloncillo) and coffee for a delicious shine. It's served on a bed of roasted sweet potato purée and topped with a warm sauce of cacao and charapita (chiltepín) chili. Pork shoulder cut (also called shoulder blade, chuck, loin end, or Boston butt ) is well-marbled, very juicy, and flavorful: ideal for slow cooking, glazing, roasting, and shredding. In Argentina and Uruguay, "bondiola" can refer to the fresh cut or the cured version (like coppa/capicola ). In Peru and Mexico, it usually refers to the fresh shoulder/neck cut used for marinades and braising.

How to ask the butcher: “Pork shoulder/neck, 1–1.5 kg piece, with some external fat .” If you can’t find pork shoulder, ask for pork loin or shoulder; both have marbling and fat that are ideal for slow cooking and glazing. Avoid the loin (center of the loin): it’s very lean and dries out with long cooking times.

A little bit of history (why these flavors work)

In the highlands and rainforest, unrefined sugars (chancaca/panela), sweet roots (sweet potato, cassava), coffee, and cacao —all highland and tropical products—have been combined for centuries with small, highly fragrant chili peppers (charapita in the Amazon). The sweet-bitter-spicy balance creates a natural harmony with fatty meats like pork. Here, we unite these traditions with modern glazing and reduction techniques.

Yield, time and difficulty

• Serves: 4 (main course)
  

• Active time: 45–55 min.
  

• Total time: 2 h 30 min (includes slow cooking of the pork)
  

• Difficulty: Medium (reduction and glazing control)
  

Ingredients

Pork and chancaca-coffee glaze

• 1.2–1.4 kg pork shoulder (neck), in 4 pieces of 300–350 g.

• 2 tsp fine salt, ½ tsp pepper.

• 1 tbsp oil or butter.

• 120 g grated chancaca/panela .

• 180 ml of freshly brewed strong coffee .

• 80 ml apple cider vinegar (or mild chicha de jora if you have it)

• 1 tbsp Dijon mustard.

• 1 bay leaf, Recommended: ½ tsp cumin.

• 1 small piece of cinnamon or ⅛ tsp of ground cinnamon.
  

Roasted sweet potato puree (silky)

• 900 g sweet potato

• 40g butter (or coconut oil)

• 80–120 ml milk or coconut milk (warm)

• Fine salt and a few drops of lemon for shine.
  

Cacao-chili charapita sauce (warm and napante)

• 250 ml light stock (chicken/vegetable)
  

• 1 tbsp pure cocoa powder (unsweetened)
  

• 1–2 whole charapita chili peppers or ½ tsp mild chili paste (adjust spiciness)
  

• 1 tsp honey or 1/2 tsp panela (only if rounding is necessary)
  

• 1 tbsp cold butter , cubed (for whipping)
  

• Salt and 1 tsp vinegar or lemon juice to adjust.
  

To conclude

• Thinly sliced red onion (marinated in lemon for 10 minutes)
  

• Tender leaves (watercress, microgreens)
  

• Flaky salt and orange zest (optional)
  

• Grated parsley is never a bad idea.
  

Mise en place (key points)

• Slow cooking + short glazing: juicy inside, shiny outside.
  

• Controlled reductions: lower the small bubble so as not to make the sugars bitter to avoid making.
  

• Silky puree: roasted (not boiled) sweet potato to concentrate the sweetness and avoid extra water.
  

• Emulsified sauce: sifted cocoa and butter off the heat.
  

Step-by-step preparation

A) Juicy and glazed pork

1. Season and brown: Pat the pork shoulder dry. Season with salt and pepper. Brown in a heavy pot with oil on all sides (6–8 min. total).
   

2. Cooking base: Add the coffee, vinegar (or chicha), chancaca, Dijon mustard, bay leaf, cumin, and cinnamon. Deglaze the bottom by scraping.
   

3. Slow cook: Cover and cook over low heat for 1 hour 40 minutes to 1 hour 50 minutes; turn halfway through. It should be very tender but firm (not falling apart).
   

4. Glaze: Remove the pieces and reduce the liquid to a syrup consistency (8–10 min). Return the pork to the pan and glaze for 2–3 min, turning to coat. Keep warm.
   

B) Roasted sweet potato puree

1. Roast: Whole sweet potatoes with skin on at 200°C on a tray for 45–60 min (depending on size) until very tender.
   

2. Peel and press: While hot, peel and pass through a press or fine press.
   

3. Whip: Incorporate butter and warm milk/coconut milk until smooth. Adjust salt and add a few drops of lemon juice. Keep warm.
   

C) Cacao-charapita sauce

1. Heat the bottom with the chili; infuse for 2–3 min without a vigorous boil.
   

2. Sift in the cocoa, whisk to dissolve. Cook on low for 1–2 minutes.
   

3. Adjust salt, acidity (vinegar/lemon), and, if necessary, a pinch of honey/panela.
   

4. Off the heat, whisk in the cold butter for shine. Strain if you want extra smoothness.
   

Plating (restaurant style)

• Add a generous spoonful of sweet potato puree.
  

• Place the glazed pork shoulder on top and drizzle with a line of chancaca-coffee syrup.
  

• Drizzle around with the cacao-charapita sauce (use a small amount: it is intense).
  

• Finish with pickled red onion, tender leaves, and a pinch of flaky salt. Optional: finely grated orange zest.
  

Variants (same technique, new profiles)

• Pork ribs: same base; covered oven 160 °C 2 h 30 + open glaze 10–12 min.
  

• Farm chicken: boneless thighs 35–40 min tender + final glaze 2 min.
  

• Vegetarian: Roasted cauliflower “steak” (200 °C, 18–22 min), glazed with chancaca-coffee syrup; same garnish.
  

Pairing

• Wine: Young Malbec or fruity Garnacha, with gentle tannins.
  

• Beer: Porter or amber ale to complement the roasting.
  

• Alcohol-free: light passion fruit water or slightly sweet purple corn drink .
  

Costing and operation

• Pork portion: 180–200 g per plate.
  

• Glaze: Makes 4–6 servings; reheat in a double boiler.
  

• Puree: 900g of sweet potato yields 4 generous portions.
  

• Holding: Glaze the pork shoulder and keep warm; add thesauce at the last minute for shine.
  

Chef Yerika's Tips

• Brightness without bitterness: reduce to a simmer; if it boils vigorously, the sugars will overflow.
  

• Layers of flavor: brush the pork twice with the syrup and let it rest for 1 minute between layers.
  

• Impeccable puree: roast (do not boil), press while hot, and whip with the warm liquid.
  

• Stable sauce: the cocoa is sifted, and the butter is whipped off the heat.
  

• Final balance: try the combination with a teaspoon of puree, a drop of sauce, and pork; adjust the acidity if it's too acidic.
  

some adjustments

• Lovely glaze: correct with 1–2 tsp of vinegar or a few drops of lemon juice.
  

• Dry pork: it lacked slow-cooking and moisture; next time, lower the heat and cover it more thoroughly. To salvage it: slice it thinly and drizzle with hot syrup.
  

• Grainy sauce: cocoa poorly incorporated; reheat gently, whisk, and strain.
  

• Watery puree: if you undercooked it or added cold liquid, reduce over low heat, stir, and correct with a cube of butter.
  

You know the dish is perfect when everything speaks to each other without shouting: the pork shoulder glistens and slices effortlessly, the roasted sweet potato purée provides a clean, sweet support, and the warm cacao and chili sauce delivers a short, fragrant burst that fades just in time. There are no tricks: gentle heat to tenderize, patient reduction to glaze, and measured acidity to lighten. Serve it hot, with the glaze freshly whipped and the red onion lightly pickled with lemon and salt; let the first bite blend crunch, silkiness, and spice. If someone asks for a breadstick to mop up the dish, you've arrived. That's how it should be: cuisine that embraces, understated technique, and a finish that begs for seconds.