Slow Cooker Mole Pulled Pork Enchiladas
These slow cooker mole pulled pork enchiladas are big on flavour but require very little effort.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 6 servings
- 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
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.