Shredded Pork Mole Tacos
Tender shredded pork combined with a deep, rich, sweet mole sauce placed on top of delicious, corn tortillas, this dinner is one for the books. After having these tasty, easy to make, throw in the slow cooker, Shredded Pork Mole Tacos, your family will never again utter the dreaded phrase “we’re just having tacos for dinner”.
Serve with some yummy tortilla chips and Blueberry Pineapple Fruit Salsa and finish off the dish with a festive dessert like Churros.
One of my favorite things is when a Mexican restaurant has some delicious, mouth watering mole. Unfortunately, many restaurants don’t, but you no need to be sad about it. This recipe will transfer your dining room into your very own favorite Mexican restaurant that has the ever so coveted mole. Yay!
While I love staples like Griddle Beef Tacos any night of the week, sometimes it’s nice to change it up a bit and make a dish that has some real flare, like shredded Pork Mole Tacos.
What You Need to Make Shredded Pork Mole Tacos
Pork Mole Tacos will open your eyes to a whole new way of making tacos. With a combination of just the right ingredients, you will have a mole worth bragging about.
- Tomato Sauce
- Raisins
- Chili Powder
- Cumin
- Minced Canned Chipotle Chile in Adobe Sauce
- Cocoa Powder
- Garlic Cloves
- Pork Butt Roast
- Salt and Pepper
- Onion
- Fresh Cilantro
- Lime Juice
- Corn Tortillas
How to Make Shredded Pork Mole Tacos
Time needed: 7 hours.
Just simply throw ingredients into the slow cooker and forget about your meal until dinner time. Then once ready to serve, shred your pork, do a little blending of the sauce from the slow cooker in the blender, then incorporate the sauce into the pork, and scoop up onto tacos. In a nutshell, that’s pretty much it, E-A-S-Y.
- Combine Sauce and Ingredients in the Slow Cooker
Combine tomato sauce, raisins, and dried spices in the slow cooker.
- Season Pork, Put in Slow Cooker, and Cook.
Season pork with salt and pepper and transfer to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. - Shred Pork.
Once done, put pork in a bowl and use knives to shred it. - Blend Liquid in a Blender.
Transfer liquid from the slow cooker and blend it in a blender until smooth. - Add Lime Juice and Cilantro to Sauce.
Stir into sauce lime juice and cilantro. - Add Sauce to Pork, Garnish, and Serve.
Add one cup of sauce to the bowl of shredded pork and coat. Serve pork over tortillas, garnished with onion, cilantro, and more sauce if desired.
Tips and Tricks for making Shredded Pork Mole Tacos
Making this recipe is Eazy Peazy but here are a few helpful tips and tricks so you get the best results every time.
- Keep It Warm: Place tortillas, wrapped in foil, in the oven for about 8 minutes before serving, so tortillas will be nice and warm.
- Cook It Slow: Slow cooking is a must in this recipe, to ensure a tender, shredded pork for each tortilla.
- If You Want The Meat More Crisp: If you prefer your meat to have a little crisp to it, throw it onto the skillet for a few minutes before serving. Or stick on a sheet pan and put in an oven and broil for 3-5 minutes, watching closely so you don’t burn it.
- Make It Flavorful: This dish is packed with enough flavor that I wouldn’t venture off and add too many toppings or additional add-ons. In addition to onion and cilantro, you could use a little avocado to further enhance the dish, but adding a variety of other toppings could turn into flavors competing, rather than complementing one another.
- Change It Up: Shredded Pork Mole Tacos don’t technically have to be tacos. I won’t tell anyone if you don’t. You can always change it up a little and add this delicious dish on top of tortilla chips to make fancy nachos. Just another yummy option to satisfy a craving. Or over rice for a burrito bowl. Or in a burrito. Or a taquito. Or on a salad.
Make Ahead and Storage
Make 3 Days In Advance:
This recipe can be made up to 3 days in advance.
- Simply follow the recipe as normal and then put in an airtight container in the fridge.
- When ready to eat, simply reheat in a microwaves safe dish and cook until heated all the way through.
*Fresh is of course best.
Freeze for Up to 2 Months:
- Follow directions as normal.
- Let food cool completely and then transfer to a gallon sized freezer bag and put in the freezer.
- When wanting to eat, defrost in the fridge for up to 24 hours or so and then reheat on the stove top.
Other Great Recipes:
- Tacos Dorados (Fried Tacos)
- Easy Slow Cooker Mango Habanero Chicken Tacos
- Slow Cooker Honey Lime Chicken Tacos
- Sheet pan Flank Steak Fajitas
- Beef Enchiladas
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Shredded Pork Mole Tacos
Ingredients
- 15 ounce tomato sauce a can
- 1 cup raisins
- 2 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 1 Tablespoon canned chipotle chile in adobo sauce minced
- ½ Tablespoon cocoa powder
- 3 garlic cloves peeled
- 2 pounds boneless pork butt roast pulled apart at the seams, trimmed, and cut into 1 ½ inch pieces
- salt and pepper
- 1 onion sliced thin
- ½ cup fresh cilantro minced
- 3 Tablespoons lime juice
- 12 corn tortillas warmed
Instructions
- Combine tomato sauce, raisins, chili powder, cumin, chipotle, cocoa powder, and garlic in a slow cooker.
- Season pork with salt and pepper.
- Put everything in a slow cooker, and cook until pork is fork tender, 7-8 hours on low or 4-5 hours on high.
- Use a slotted spoon to remove cooked pork from the slow cooker into a large bowl.
- Use knives to shred the pork.
- Transfer the cooking liquid and everything in the slow cooker into a blender, and blend until smooth.
- Stir lime juice and cilantro into sauce.
- Measure one cup of the sauce, and pour it over the large bowl, and toss to coat.
- Warm tortillas, and serve pork with sliced onion, additional cilantro, and more sauce as desired.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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