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Slow Cooker Mole Pulled Pork Enchiladas

September 23, 2016 by Lucy Parissi 3 Comments

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Slow Cooker Mole Pulled Pork Enchiladas – an easy and delicious family meal.

Well it took a few false starts, a few days of unseasonably warm weather, but we are finally in autumn land. Since the arrival of Brutus the brute (this dog was so aptly named, glad we kept his moniker after adopting him) I am very attuned to seasonal changes. I usually take a walk through Nunhead cemetery every morning – the second largest of London’s Victorian cemeteries. It is an enchanting place, quiet apart from the rustling of the trees and bird song early in the day, and where I do a lot of thinking and recipe plotting. The paths are now getting carpeted by fallen leaves and my thoughts have turned to comfort food.

Slow Cooker Mole Pulled Pork Enchiladas – an easy and delicious family meal.

 

Enchiladas have fabulous comfort food credentials but are still summery and colourful – perfect transitional food for the colder weather. I have brought my trusty slow cooker out of temporary summer retirement for this recipe and have a feeling it will be in use a lot from now on. Mole (mole poblano) is a traditional rich Mexican sauce flavoured with chilli and a little dark chocolate. My take on it is not very authentic – considering proper mole has upwards of 30 ingredients sometimes – but it is freaking delicious and super easy too. One thing that’s pretty essential in mole sauce is chilli and using rehydrated dried chillies gives the sauce a rich, slightly smoky, taste. Since I don’t use them very often I will rehydrate two or three, blitz them in a food processor and then freeze any leftovers in an ice cube tray for later use.

 

Slow Cooker Mole Pulled Pork Enchiladas – an easy and delicious family meal.

Despite the chilli, the mole sauce is not particularly spicy which is good if you are planning to serve these to youngsters. My two kids, who can be very fussy indeed, loved this dish. But for us grown ups, a generous topping of Baxters Jalapeños Deli Toppers brings a real injection of heat and flavour. The jalapeños also work great in nachos and most Mexican dishes.

This post is kindly sponsored by Baxters. All opinions are always honest and my own.
Slow Cooker Mole Pulled Pork Enchiladas – an easy and delicious family meal.

Slow Cooker Mole Pulled Pork Enchiladas

Lucy Parissi | Supergolden Bakes
These slow cooker mole pulled pork enchiladas are big on flavour but require very little effort.
5 from 1 vote
Print Rate
Course: Main
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 servings

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.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

 

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Comments

  1. Elizabeth says

    September 24, 2016 at 10:28 am

    I am LOVING the sound of this! Proper Saturday night comfort food!

    Reply
  2. Kavey says

    September 24, 2016 at 9:54 am

    I love enchiladas, why don't I make them more? These pulled pork ones look so good!

    Reply
  3. Janice Pattie says

    September 23, 2016 at 5:29 pm

    What a fabulous Slow Cooker recipe. I love Mexican food, these Enchiladas looks fantastic.

    Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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