Slow Cooker Pork Cheeks with Cocoa and Orange

Instructions

1. 1

   Season the pork cheeks all over with the salt and black pepper.

2. 2

   Heat a large skillet over medium-high heat, about 375°F / 190°C on the cooking surface. Add the olive oil and brown the pork cheeks for 2 to 3 minutes per side until well colored. Transfer them to the slow cooker.

3. 3

   In the same skillet, add the onion, carrot, and garlic. Cook for 4 minutes over medium heat, about 320°F / 160°C, stirring to soften slightly.

4. 4

   Add the ground cumin, smoked paprika, ground cinnamon, and cocoa powder. Cook for 30 seconds, stirring so the spices and cocoa bloom without burning.

5. 5

   Stir in the orange juice, orange zest, crushed tomato, chicken broth, and balsamic vinegar. Mix well and bring to a gentle simmer, about 205°F / 96°C.

6. 6

   Pour this mixture over the pork cheeks in the slow cooker and add the bay leaves.

7. 7

   Cover and cook on the slow cooker low setting for 7 hours, until the meat is very tender and can be cut with a spoon. If your model lists equivalents, low usually runs around 190°F / 88°C to 200°F / 93°C.

8. 8

   Remove the bay leaves. If you want a thicker sauce, uncover the slow cooker and cook for 20 more minutes on high; that setting often runs around 300°F / 149°C to 310°F / 154°C at the base, depending on the model.

9. 9

   Serve the pork cheeks with the sauce spooned over the top. Finish with the toasted sliced almonds and chopped fresh parsley.