Foodie disclaimer: It rocks and with it I made:
Milagro Mole Roasted Pork
Making chiapas-style pork is my favorite go-to Mexican dish. Normally I make the pork with a paste of orange juice, rehydrated ancho chilies, garlic and onions. However, with nearly a full bottle of Milagro Mole (I brushed some on some shrimp skewers, but more on that in a future post) I figured that instead of ancho paste, I’d use mole sauce.
And oh was it amazing!
Pork is the best meat for matching with sweet sauces, but the pairing of pork and the milagro mole was absolutely sublime. Sweet for a mole sauce, the raisins, chocolate, and natural sweetners enhanced the sweet notes in pork and blanaced perfectly with the small amount of citrus I added via a bit of orange juice. Served with some spanish rice, beans, and tortillas, it was a great Tex Mex meal that’s the perfect change up to my usual forays into roast pork.
Making Milagro Mole Roast Pork
To make this dish you need a slow cooker, about 10 minutes of prep time, and six hours. Then you need some hungry friends and you are ready to go!
You will need:
- 2 pounds pork shoulder (aka Boston butt aka pork butt)
- 1 bottle Milagro Mole
- 1 onion, diced
- 4 cloves garlic, smashed
- 1/4 cup orange juice
- 1 tablespoon vegetable oil
- All the fixings for pork tacos
Score the pork with a knife, then put it in your slow cooker and rub half of the mole over it. Next, put the onion, garlic, and orange juice in the slow cooker and set it for six hours.
Come back in six hours. Remove the pork from slow cooker and shred it with two forks.
In a skillet over medium heat, add the vegetable oil. Add the pork into the skillet with the other half of the mole. Mix well and cook until the mole is warm.
Oh, my friend Andy takes the juices left over from cooking the pork and boils it down in a saucepot. It makes a really good sauce espeically if you add a little extra heat from some chipotle powder or pepper flake and another tablespoon of sugar.
Either way, enjoy!