Featured Recipe: Pulled Pork with Mexican Mole Sauce
Pulled Pork with Mexican Mole Sauce
5 lbs. pork butt
1 medium onion
2 medium carrots
2 stalks of celery
8 oz. cocao powder
3 oz. garlic powder
2 oz. thyme
4 oz. oregano
2 oz. guajillo chili powder
1 tsp all-spice
1 tsp coriander
1 tblsp cumin
3 oz. onion powder
3 tsp salt
Mix all of the herbs and spices together and set 1/4 of them in a separate dish. Preheat oven to 375 Degrees.
Take 3/4 of the spice blend and season pork butt. Then sear on high heat for about 2-3 minutes on each side.
Take remaining 1/4 of spice blend and season onions, carrots, and celery. Place on cooking sheet and roast at 375 degrees for 10 minutes.
Take vegetables and add them to a stock pot with pork butt. Fill with water until all contents are covered and simmer on medium for 1 hour. Check your pork butt and see if it is falling apart, that is when you know it is done. Continue cooking as needed until you reach desired level of tenderness.
Remove pork from sauce and let rest for 10 minutes. Then shred the pork. Reduce sauce by half, cool, and puree. Combine reduced sauce with shredded pork, and bring back to desired temperature.
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