Slow Cooker Mole Pulled Pork Enchiladas
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Mole Pulled Pork Enchiladas
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These slow cooker mole pulled pork enchiladas are big on flavour but require very little effort.
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Ingredients
- 900 g | 2lbs boneless pork shoulder
- 2 dried ancho chillies you can also use 1tsp chipotle paste
- 1 x400g | 14oz can chopped tomatoes in tomato sauce
- 3 large garlic cloves peeled
- 2 Red Onions peeled and roughly chopped
- 4 squares dark chocolate
- 1 tbsp smooth peanut butter
- 1 tbsp sugar
- 1 small cinnamon stick
- Salt and pepper to season
- a little vegetable oil to sear the pork
- ––––
- 6 small flour tortillas or four large
- 100 g | 3oz grated cheddar cheese or more, if you like
- 2-3 tbsp Baxters Jalapeños Deli Toppers diced, to serve
- fresh coriander cilantro, roughly chopped, to serve
Instructions
- Season the pork with salt and black pepper. Heat a splash of vegetable oil in a large frying pan. Sear the pork on all sides until nicely browned and set aside.
- Put the dried chillies in a bowl and cover with boiling water. Leave for five minutes to rehydrate. Remove the stalks, slice open and remove the seeds. Pulse with a little of the water in a blender or food processor until you have a thick paste.
- Add the chopped tomatoes, onion, garlic, chocolate, peanut butter and sugar to the food processor and pulse until the ingredients are well blended.
- Pour the sauce into the slow cooker and add the pork and cinnamon stick. Turn the pork over once to coat in the sauce but position fat-side up. Cook for 8 hours on low.
- Preheat the oven to 180C (350F). Carefully transfer the pork to a platter and shred with a fork, discarding any large pieces of fat.
- Remove the cinnamon stick from the sauce and if you can strain some of the fat off either by chilling it and removing the fat layer or by using a gravy fat separator jug.
- Mix a few tablespoons of the sauce in with the pulled pork. Pour half of remaining sauce in a large baking dish (my dish was too small you will note).
- Divide the meat between the tortillas and roll them up tightly. Place in the baking dish, seam side down.
- Top with remaining sauce and sprinkle with the cheese. Bake for 20-25 minutes or until the cheese is melted.
- Sprinkle the chopped jalapeños and coriander over the enchiladas and serve warm.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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