FallApart Pork Roast with Mole Sauce Crock Pot

FallApart Pork Roast with Molé Sauce Crock Pot

, In Beef, Chicken, Mexican, Pork

6 Servings with a 5 qt pot. ~ 7-8 hrs on LOW or 3-4 hrs on HIGH

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• 2/3 cup whole almonds
• 2/3 cup raisins
• 3 T vegetable oil, divided
• 1/2 cup chopped onion
• 2 cloves garlic, chopped
• 2 3/4 lb lean boneless pork shoulder roast, well trimmed
• 1 can(14 1/2 oz) diced fire-roasted tomatoes or diced tomatoes, undrained
• 1 cup cubed bread, any variety
• 1/2 cup chicken broth
• 2 oz Mexican chocolate, chopped
• 2 T chipotle peppers in adobo sauce, chopped
• 1 t salt
• fresh cilantro, coarsely chopped(optional)

Fall-Apart Pork Roast with Molé Sauce (pronounced ‘molay’)…

1. Heat skillet on med-hi add almonds and toast 3-4 min til fragrant. Add raisins. Cook 1-2 minutes til raisins begin to plump. Place half of mixture in lg mixing bowl. Reserve remaining for garnish.
2. In same skillet add 1T oil. Add onions and garlic. Cook and stir 2-3 min until softened. Add to almond mixture; set aside.
3. Heat remaining oil in same skillet. Add pork roast and brown on all sides, about 5-7 min. Transfer to crock pot.
4. Combine tomatoes with juice, bread, broth, chocolate, chipotle peppers and salt with almond mixture. Puree in blender in 2-3 batches, until smooth. Pour puree over pork roast in crock pot.
5. Cover; cook on LOW 7-8 hrs or on HIGH 3-4 hrs or until pork is done. Remove pork from crock pot. Whisk sauce til smooth before spooning over pork roast. Garnish with reserved almond mixture if desired.

(I think you could use chicken or beef with this as well….The sauce is to die for….Seems like a lot of work, but really isn’t…and totally worth it!)