Ever since this little lady arrived, I've come to really appreciate my slow cooker. Not only does it essentially cook a meal entirely on its own, but it also makes the house smell wonderful, and you can generally crank out a massive amount of food with little effort. Add to that the amazingness that is mole sauce, and you have yourself one pretty rad Sunday night dinner.
Years ago, I remember watching this episode of Diners, Drive-Ins and Drives, and being so amazed by the sheer quantity of ingredients that went into a traditional mole. The mole that I've made for this recipe is not as complex - and I've taken some serious short-cuts in using the slow-cooker - but it's still pretty darn tasty.
The ingredient list seems long, but keep in mind you are basically just dumping it all in the slow-cooker and then letting it do its magic. Similarly, we used pork shoulder, but you could easily sub in chicken legs or thighs for an equally delicious option.
Slow-Cooker Mole Pulled-Pork Tacos
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1 onion, chopped into large pieces
3 garlic cloves, peeled and smashed
3 pound boneless pork shoulder roast
4 dried ancho chiles, stemmed, seeded, and rinsed
2 dried chiles de arbol, stemmed, seeded, and rinsed
2 tsp salt
2 Tbsp sesame seeds
1/3 cup sliced almonds, toasted
2 cinnamon sticks
1/2 tsp whole cloves
1 tsp cumin
3 oz semi-sweet chocolate, chopped
3 Tbsp tomato paste
1 cup water
Shredded cabbage tossed with juice of 1 lime
1 avocado, chopped
Cotija, or other Mexican cheese
Scatter onions and garlic in bottom of a 6 quart (or larger) slow-cooker. Place pork shoulder on top. Then sprinkle the remaining ingredients through the tomato paste on top of pork. Pour water over all the ingredients. Cover and cook on low for 8 hours or high for 4 hours, stirring occasionally.
Remove pork and shred. It should come apart quite easily at this point. Set aside.
Remove cinnamon sticks from sauce. Pour everything else into a blender or food processor. Blend/process until smooth, adding in water if sauce seems too thick. Return sauce and pork back to slow cooker bowl and toss to combine.
Serve in warm corn tortillas with toppings of your choice.