Slow Cooker Mole Pulled Pork Enchiladas
User Reviews
5
2 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 boneless pork shoulder 2 lbs
- 2 ancho chilli you can also use 1tsp chipotle paste, dried
- 1 chopped tomatoes in tomato sauce; 400g | 14oz can
- 3 garlic peeled, large cloves
- 2 red onions peeled and roughly chopped
- 4 dark chocolate squares
- 1 tbsp peanut butter smooth
- 1 tbsp sugar
- 1 cinnamon stick small
- salt to season
- black pepper to season
- vegetable oil to sear the pork
- 6 flour tortillas or four large, small
- 100 g cheddar cheese or more, if you like, grated, 3oz
- 2-3 tbsp jalapeño peppers diced, to serve, Baxters Deli Toppers brand
- Coriander cilantro, roughly chopped, to serve, fresh
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
2 reviews
Excellent
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