Warm the vegetable oil in a sauté pan over medium-high heat. Add the diced onions and minced garlic, sautéing until soft and translucent—about 5 minutes.

Using a spice grinder, grind the juniper berries and coriander seeds. Mix these with the sautéed onion and garlic, then add a bay leaf for flavor.

Stir in the diced tomatoes, water, cider vinegar, honey, chili powder, and salt. Cover and let it simmer on medium-low for 30 minutes until the flavors come together.

Mix in the grated unsweetened chocolate, allowing it to simmer for another 30 minutes. Once ready, let cool slightly before blending.

Using an immersion blender, purée the cooled sauce until it is smooth and velvety—this will give your mole a luscious texture.

Preheat the oven to 325°F (163°C). Coat the pork roast generously with three-quarters of the prepared sauce, ensuring even coverage, and place it in the oven.

Bake for 45 minutes. Afterward, baste with the remaining sauce, then continue baking until the internal temperature reaches 150°F (65°C). The total cook time should be approximately 1 hour and 30 minutes.

Once done, allow the roast to rest for 15 minutes. This step is crucial for juicy slices—then slice between the bones to serve.