These slow cooker mole pulled pork enchiladas are big on flavour but require very little effort.
Prep Time 10minutes
Cook Time 8hours
Total Time 8hours10minutes
Author Lucy Parissi
900g| 2lbs boneless pork shoulder
2dried ancho chilliesyou can also use 1tsp chipotle paste
1x400g | 14oz can chopped tomatoes in tomato sauce
3large garlic clovespeeled
2red onionspeeled and roughly chopped
4squares dark chocolate
1tbspsmooth peanut butter
1small cinnamon stick
salt and pepper to season
a little vegetable oil to sear the pork
6small flour tortillasor four large
100g| 3oz grated cheddar cheeseor more, if you like
2-3tbspBaxters Jalapeños Deli Toppersdiced, to serve
fresh coriandercilantro, 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.