Mexican Mole Pulled Pork Sandwiches

Mexican Mole Pulled Pork Sandwiches with oven braised shredded pork bathed in mole inspired chocolate chili sauce.

Course Main Course

Cuisine American, Mexican

Prep Time 15

Cook Time 4 30

seasoning 1

Total Time 4 45

Servings servings

Calories 384kcal

Author Tristin Rieken

Ingredients

6-7 pound pork shoulder roast bone in 'butt' or Boston butt roast, or 4-5 pound boneless
2 tablespoons canola oil
2 medium yellow onions sliced
2 large bell peppers red or orange, rough chopped
1 medium poblano chili sliced
1 small jalapeno pepper sliced
4 medium tomatillos peeled and quartered
2 medium tomatoes quartered
¼ cup raisins
8-10 cloves garlic 1 head
¾ cup dark chocolate at least 60% cocoa, chopped
4 cups chicken stock light beer or water
½ cup fresh cilantro chopped

Cocoa chili pork rub

¼ cup brown sugar
2 tablespoon unsweetened cocoa powder
1 tablespoon ancho chili powder
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
½ teaspoon ground cinnamon
½ teaspoon oregano

US Customary - Metric

Instructions

In a medium bowl combine pork rub ingredients. Stir well. Store tightly covered for up to 6 months.
2 tablespoon unsweetened cocoa powder, 1 tablespoon ancho chili powder, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 1 tablespoon paprika, ½ teaspoon ground cinnamon, ½ teaspoon oregano, ¼ cup brown sugar
Up to 24 hours in advance pat roast dry with paper towels and season generously with dry rub. Reserving unused rub to season the cooked pork later. Refrigerate and bring to room temperature when ready to cook.
6-7 pound pork shoulder roast
Preheat oven to 450 degrees Fahrenheit.
In a dutch oven or cast iron pan large enough to fit the roast heat oil until smoking. Add half the onions, half the bell peppers, half the poblanos, half the jalapeno and all of the tomatillos. Cook until lightly charred.
2 tablespoons canola oil, 2 medium yellow onions, 2 large bell peppers, 1 medium poblano chili, 1 small jalapeno pepper, 4 medium tomatillos
Place seasoned pork roast, fat side up, on top of vegetables and bake, uncovered, in preheated 450 degree oven.
After 20 minutes reduce oven to 300 degrees. Add chicken stock, ½ the garlic, ¼ cup chocolate, raisins and tomatoes, stirring slightly to prevent vegetables from sticking.
¼ cup raisins, 8-10 cloves garlic, ¾ cup dark chocolate, 4 cups chicken stock, 2 medium tomatoes
Continue braising, turning every half hour, until the meat easily falls apart but still maintains a perfectly crisp skin layer, about 4 hours more. When turning check liquid levels to ensure at least ⅓ of the roast remains covered and the aromatics and vegetables do not burn. Fat does not count as liquid so do not be deceived by a layer of fat because it will burn.
Remove pork to a bowl and cool. Once cool enough to handle shred with two forks and season with reserved seasoning mixture.
Pour pan drippings and softened vegetables into a large blender or food processor. Wait for it to cool and for fat to rise, then scoop separated fat off the top and discard.
Meanwhile, make the sauce. Return skillet to medium heat and add remaining onion, bell peppers, poblano pepper, garlic and jalapeno peppers. Cook aromatic vegetables until lightly browned and softened.
Then add vegetables to blender with separated pan drippings and fresh cilantro. Blend until smooth, streaming in additional stock or light beer as needed.
½ cup fresh cilantro
Pour sauce back into still warm skillet and add remaining ½ cup dark chocolate. Stir until melted and evenly combined. Season to taste with salt and pepper and sweeten if needed with brown sugar. Keep sauce warm over low heat.
Toss shredded pork with sauce to coat adding as little or as much sauce as you'd like.

Nutrition