Slow Cooker Pork in Mole Sauce

Votes: 1

Time: 8 hours 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 535, total fat 16 G., saturated fats 4 G., proteins 41 G., carbohydrates 59 G., fiber 12 G., cholesterol 104 mg, sodium 468 mg, sugar 0 G.

Pork shoulder is perfect for slow cooking. The meat simmers in sauce for several hours until tender, juicy, and literally falling off the bone. Simmer the pork in a Mexican mole sauce made with tomatoes, chili peppers, raisins, and spices, and serve thinly sliced with baked sweet potatoes and tortillas to mop up the delicious sauce. Shredded pork shoulder in mole sauce also makes a great filling for sandwiches and burritos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pork shoulder on the bone weighing 1.3 kg, skin and excess fat trimmed off
3 corn tortillas + extra for serving
4 dried ancho peppers, stemmed, seeded and cut into 5cm pieces.
1/3 cup sesame seeds + extra for serving
1/4 cup raisins
Half an onion, diced
2 cloves garlic, crushed
2 tsp Chinese 5-spice mix
1 can (400 g) of canned fried tomatoes
1 cup coarsely chopped fresh cilantro, plus extra for serving
4 sweet potatoes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, pork shoulder, fried tomatoes, sweet potato, tortilla, five spice seasoning, ancho pepper, raisin, cilantro, sesame

Cooking the dish according to the recipe:

Tear the tortillas into small pieces; combine in a bowl with the chili peppers, sesame seeds, raisins, onion, garlic, and Chinese seasoning. Heat a large cast-iron skillet over medium heat. Add the seasoned tortillas; cook, stirring, until the sesame seeds and onion are toasted, about 5 minutes.
Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid has evaporated and the tomatoes begin to brown, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping the bottom of the pan. Transfer to a blender in batches and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.

Season the pork with salt and black pepper, add to the slow cooker, cover, and cook on low for 8 hours.
Before serving, pierce the sweet potatoes several times with a fork. Microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Drizzle with the sauce and sprinkle with sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.

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