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”.
- 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
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.
Calories: 552kcal | Carbohydrates: 78g | Protein: 36g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 828mg | Potassium: 1482mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2007IU | Vitamin C: 17mg | Calcium: 158mg | Iron: 8mg