Recipe by Lynfred Brand Ambassador Laura Lorenz
Ingredients
6-8lb boneless pork butt roast (cut into large pieces)
1 small white onion, quartered and peeled
5 large garlic cloves, peeled
2 ½ cups chicken bone broth
4 tbsp unsweetened cocoa powder (dark chocolate preferred)
1 (6oz) can tomato paste
3 tbsp raisins rehydrated in 4 tbsp hot water
3 chipotle peppers from a can of chipotle peppers in adobo
½ cup unsweetened plain almond butter (creamy style preferred)
¼ tsp instant espresso powder
½ tbsp ancho chili powder
½ tsp Mexican oregano (dried)
1 tsp ground cinnamon
2 ½ tsp ground cumin
2 tsp ground coriander
½ tsp dried thyme leaves
2 yellow corn tortillas burnt over a flame
1 tbsp mashed banana (very ripe)
1 tsp kosher salt
Vegetable oil for searing pork
For Serving:
Small naan or tortillas
Sliced avocado
Crumbled queso fresco
Cilantro
Pepitas
Directions
In a large Dutch oven over high heat add roughly 2-3 tbsp of oil. Once oil is hot, add the pork and sear for 2-3 minutes per side. (Tip- when the pork releases easily from the bottom of the pan, it is ready to flip. Time will vary depending on how hot the pan is or how well the pan holds the heat.) Make sure to work in batches and not overcrowd the pan to get perfectly seared pork. While the pork is searing, make the mole sauce. In a blender add the onion, garlic, tomato paste, bone broth, chipotle peppers, banana, almond butter, raisins, and the water they were rehydrated in, all the dried herbs and spices, kosher salt, espresso powder, cocoa powder, and the tortillas. Blend until the sauce is smooth. Once the pork is finished searing, add it to the bottom of a slow cooker, and pour the mole sauce on top of the pork. Cover and cook for 12 hours on low (flipping the pork halfway through cooking). After 12 hours the pork should be tender and falling apart; shred the pork with 2 forks. Taste and season with salt if needed.
Serving
In a pan add a pat of butter and brown the naan on both sides (this happens fast, medium heat works the best). Top each naan with the pork mole, a slice of avocado, crumbled queso fresco, fresh cilantro, and a sprinkle of pepitas.
This mole is also delicious when served in a warm, buttered flour tortilla, or a lightly pan-fried corn tortilla.
Tips
*7lbs of pork will feed roughly 12-18 people
*Have leftovers? This pork makes fantastic quesadillas!
*I like to make the pork mole a day in advance, it gets better as it sits!
*Make sure and check the size of your slow cooker before buying the roast. I have a large slow cooker 7-quart which can fit up to 7lbs. The average slow cooker can fit a 5-6lb roast.
*Pork can produce a lot of liquid as it cooks, keep an eye on it so the slow cooker doesn’t overflow. You
can remove some liquid if needed. Don’t throw any liquid out, you can boil for 5 minutes to make extra sauce.