Crock Pot Mole Pulled Pork Tacos combine slow cooked pork shoulder and a rich, intensely flavored mole sauce. Served with corn tortillas and simple garnishes, these tacos are a great simple dinner recipe.
Course Main Course
Cook Time 1day
Total Time 1day
2Tbancho chile powderor 2 dried Ancho chiles*
1 28 ozcan whole tomatoes
3ozsemisweet baking chocolatefinely chopped
2Tbchipotles in adobo sauce
3lbpork shoulder roast
diced white onion
shredded Monterey jack cheese
To make mole
Finely chop the baking chocolate and add to the food processor. Pulse until very fine. Add the almonds, and pulse again until the mix is a fine crumb.
Add the remaining ingredients and food process the mole until smooth. Once blended smooth, Add the mole to a crock-pot.
To make pork
Season the pork shoulder with kosher salt on all sides and add to the crock-pot with the mole. Turn the crock-pot on low. Cook the pork for 18-24 hours on low, turning over every 6-8 hours. The pork will be fall-apart tender when finished.
Using tongs, remove the pork from the crock-pot and tear apart into bite-size shreds. Add about 1 C of the leftover mole to the pork and mix to combine. Season to taste with salt.
To make tacos
Warm the corn tortillas on a dry cast iron skillet or flat top grill. Once warm, fill with mole pork and garnish with lime juice, cheese, onion and cilantro.
*If using dried ancho chiles, soak in hot water for 15 minutes prior to blending in the food processor.