Recipe: Braised pork with mole

Ingredients

• 1 2 1/4-pound boneless pork shoulder roast (Boston Butt roast), exterior fat removed, cut into 1-inch cubes
• 1/2 teaspoon salt
• 3 tablespoons canola OR olive oil
• 1 small onion, finely chopped
• 1/2 cup slivered almonds
• 1 large jalapeño chile, seeds removed and minced
• 1 clove garlic, minced
• 2 teaspoons whole coriander seed
• 2 teaspoons cumin seed
• 2 teaspoons smoked paprika
• 2 teaspoons ancho chile powder
• 16 ounces lager beer (2 cups)
• 2 cups pure pressed, pasteurized apple cider OR juice (not from concentrate)
• 3 ounces grated or very finely chopped Mexican chocolate
• 3 limes, juiced and zested