I am a sucker for easy recipes that make good leftovers for lunches at work. Pulled pork is one of those easily versatile lunch options because I can make sandwiches, tacos, salad or my personal favorite which is piling pulled pork over a baked sweet potato with slices of avocado. Yeah, I know. You want that for lunch tomorrow now don’t you?
When I decided to do dark chocolate week, the number one recipe I wanted to do was an easy version of chocolate mole. If you have ever looked up how to do a traditional mole, it is very complex with a ton of ingredients, but even so, I’ll bet it tastes absolutely amazing. Right now, I just don’t have the time to make a traditional mole, so I needed a easier version that still tastes good. One day I’ll let someone else make a complicated mole and I’ll just eat it.
My mom loves having my siblings and I as well as our significant others over for dinner on Sunday nights. It’s a really cool tradition that we have where we catch up on our lives and just stay connected as a family, especially in this crazy world. Since she is always cooking up big meals for ten or more people depending on who comes over, I gifted her a nice big 7.5 quart cast iron dutch oven for Christmas. I was kind of jealous. I totally wanted one too. I have great pots, but none that go from stove top to oven seamlessly.
For our family Epiphany celebration (the 12th day of Christmas when we get mom’s king cake), we typically get our more expensive gifts than those on Christmas. When we were kids it was stuff like big wheels (remember those!!!??), or bicycles. As adults we are a bit more refined – maybe – like all the Harry Potter movies on dvd, or cowboy boots. Those were for my brother David. The boots, not the Harry Potter dvds. Just to be clear.
Anyways, this year I got a cast iron dutch oven! Woo hoo!! Mine is perfect at 5.5 quarts because I’m only cooking for 3 people generally so its a great size. Plus, it’s red. Yippee! Oh yeah, I should explain. Orange is my favorite color because it’s bright and happy but it’s also got a touch of fire. It’s the perfect color. As a great second option – since most pots are not orange, I got red!
Well of course I had to use it. This pulled pork chocolate mole was the perfect tester. It browned the pork evenly on all sizes, baked nice and hot and cleaned up like a breeze. Exactly the way I like to cook! Now, I served the hot pork mole with warm tortillas, cilantro and avocado slices. Side moment… Here’s an easy tip to make your tortillas taste like homemade ones in about five seconds. Spray each side with non stick cooking spray and heat in a frying pan over medium heat for 1-2 minutes each side. Right until they start to get those toasty brown spots.
Now scoot! You have pork to bathe in mole sauce before lunch tomorrow!
- 2 pounds boneless pork shoulder or butt, trimmed of excess fat
- 1 white onion, sliced into ¼ inch half moons
- 1 tablespoon coconut oil
- 1/4 cup cocoa
- 2 tablespoons chili powder
- 2 chipotle chile peppers in adobo sauce
- 1 teaspoon cinnamon
- 5 cloves or 1/4 teaspoon ground cloves
- 2 16-oz cans tomatoes
- 5 black peppercorns, or 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup sunflower seeds
- 1 tablespoon raisins
- 3 anise seeds, or 1/8 teaspoon ground anise
- Preheat the oven to 300 degrees.
- Heat the coconut oil in a dutch oven. Add the onion to the pan and cook until soft and translucent Add the pork to the pan, browning each side.
- While the pork browns, make the sauce. Put all of the remaining ingredients in a blender and blend until smooth. Pour sauce over pork and onions and turn to coat well.
- Bake for 2 hours or until the pork falls apart with a fork. Shred into pulled pork with 2 forks. Serve warm, with tortillas, topped with fresh cilantro, avocado, or a side salad.