Slow-Cooker Mole Pulled Pork

Use a slow cooker that is big enough to fit your pork roast into. Line the bottom of the slow cooker with onion slices and garlic cloves (no need to mince them.) Place pork on top of the onions.

Put the cup of water in a small bowl. Mix all of the spices and the sugar into the water, and pour it over the pork shoulder. Put the tomato paste and chocolate square into the water, as well as the whole chipotle pepper, almonds, raisins and sesame seeds. Put the lid on.

Turn the slow cooker on low heat. As it cooks down, the juices from the pork will simmer into the other spices and create a rich, and amazing sauce with a hint of smokey chocolate flavor. Let it cook for 6 -8 hours. At about an hour before the end of your cooking time, before the pork completely falls apart, lift it out of the slow cooker and set it on a platter. Pull out the chipotle pepper and discard it. Use an immersion blender in the slow cooker to puree all of the almonds, raisins, sesame seeds, onions and garlic and other chunks. Then put the pork back into the crock and continue cooking (cut the pork in half if necessary to speed up the cooking).

Transfer the pork to a serving dish and shred it using two forks. Drizzle rest of the mole sauce on top of the meat.

Serve with tortillas or hard shell tacos. Side dishes like refried beans, mixed salad greens, shredded red cabbage, jicama, cilantro, sour cream and shredded monterey jack cheese are great accompaniments. I often make an “easy Spanish rice” recipe to go with my Mexican dishes.