Posted in recipe category: Entree
Ingredients
- 1 6- to 7-pound pork shoulder blade roast
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 white onions, sliced
Dry Rub
- 1 tTbsp dried oregano
- 1 tsp Lawry’s seasoning salt
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp fresh ground black pepper
- 1/2 tsp cayenne pepper
Mole Sauce
- 1/4 cup raisins
- 6 New Mexico chili peppers, seeded
- 1/4 cup roasted almonds
- 1 Tbsp granulated garlic
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground coriander
- 1/4 tsp fresh ground black pepper
- 1 Tbsp tomato paste
- 1 tsp sesame oil
- 1 quart pork stock (may use chicken stock, if preferred)
- 1/2-ounce unsweetened choloate
- 1 slice of darkly toasted bread
- 2 Tbsp brown sugar
Directions
- Preheat oven to 275°F. Place oven rack in the middle position.
- In a small-sized mixing bowl, mix together all of the ingredients for the dry rub in the order listed. Stir until well combined.
- Rinse roast and pat dry. Make sure that the roast is at room temperature.
- On a flat surface, rub roast generously with dry rub.
- Place pork in a lightly oiled roasting pan and place in oven, bake at 450°F for 30 minutes. Then reduce heat to 325°F and continue cooking for 2 to 3 hours or until the pork reaches an internal temperature of 160°F.
- While pork is roasting, prepare the mole sauce.
- Place a wide-bottomed sauce pan over medium heat. Place chile peppers and raisins in the pan and cook for 5 to 7 minutes or until they become aromatic.
- Add the garlic, cumin, cinnamon, allspice, coriander, black pepper, almonds, tomato paste, and sesame oil. Cook for 1 additional minute.
- Increase the heat to medium-high and add stock to the pan. Stir to mix all ingredients well and bring to a boil. When the sauce begins to boil stir in the chocolate and crumble in the toasted bread. Reduce heat and simmer for 1 hour.
- Remove the sauce from heat (but do not turn heat off) and let cool for 5 minutes. Pour sauce into blender and purée until smooth.
- Return sauce to pan, place back over heat and allow to simmer for another 60 minutes.
- Add the brown sugar and season with a pinch of salt, if needed.
- Place a sauté pan over medium heat and add 1 tbsp. olive oil. When oil begins to glisten, add sliced bell peppers and onions and lightly sauté. Remove from heat.
- Remove pork from the oven and place in a baking dish. Surround pork with sautéed peppers and onion. Pour mole sauce over dish. Tent the baking dish with aluminum foil and return to oven and cook under indirect heat for 10 to 15 more minutes or until the pork meat easily shreds away from the bone. Mix the shredded pork with the mole sauce, peppers, and onions and serve on warm tortillas.
