- by Jessica Hughes
Cocoa and Ancho Mole BBQ Pork Tacos
- by Jessica Hughes
Mole flavors in Mexican cuisine slide under the radar when it comes to home cooking in the average household. But a chocolate girl at heart, I know where it is at and this spin on mole BBQ doesn't disappoint. Slow-roasted pork with Calicutts Cocoa & Ancho Spice Blend and the hit of the BBQ sauce will transport you to the volcanic regions of Mexico.
Cocoa & Ancho Mole BBQ Pork Tacos
Category
Entrees
Ingredients
For the Pork
2 lbs Pork shoulder
2 Tbsp Calicutts Cocoa and Ancho Spice Blend
2 Tbsp Olive oil
2 Red bell peppers, sliced
For the Mole BBQ
1 Sweet onion, large and diced
2 Garlic cloves
1 Tbsp Apple cider vinegar
1 7 oz Can chipotle in adobo, roughly cut and sauce reserved
1 Cup ketchup
Directions
For the sauce. Add the olive oil to a warm sauce pan with onions, garlic and Cocoa & Ancho Spice Blend. Cook until translucent. Add the tomatoes, chipotle in adobo with sauce from the can, and ketchup. Cook through. Add vinegar and Salt and Pepper to taste. Remove from heat.
On a plate, season the pork with Calicutts Cocoa and Ancho Spice Blend.
In a large Dutch oven or skillet, add the oil and cook the sliced bell peppers until charred. Remove the peppers from the pot and keep the pot over med-high heat. Add the pork and sear on all sides. Remove from heat.
Add Mole BBQ, pork, and peppers to slow-cooker. Cover cook on low for 8-10 hours, until the pork is fall-apart tender. Remove the pork to a cutting board and shred with two forks. Add the shredded pork back into the sauce in the pot.
Assemble your taco. Fresh sliced jalapeños and chopped cilantro are a favorite!
Everyday Panzanella Salad
Blackberry Lemon Lavender Bars