Shredded Pork Mole Tacos Recipe

Cooking Directions

• STEP 1.Season the pork shoulder with salt and pepper, then sear it in a hot pan until browned on all sides.
• STEP 2.Transfer the pork to a slow cooker and add the mole sauce, chicken broth, and diced onions.
• STEP 3.Cook on low heat for 8-10 hours, until the pork is tender and easily shreds with a fork.
• STEP 4.Remove the pork from the slow cooker and shred it using two forks.
• STEP 5.Return the shredded pork to the slow cooker and mix it with the remaining sauce.
• STEP 6.Warm the tortillas in a dry skillet or microwave, then fill them with the shredded pork mole.
• STEP 7.Garnish with fresh cilantro, a squeeze of lime, and any other desired toppings.
• STEP 8.Serve the shredded pork mole tacos hot and enjoy!

Cooking Tips

• For a deeper flavor, toast the spices for the mole sauce before blending them.
• If you don't have a slow cooker, you can also cook the pork in a Dutch oven in the oven at 325°F for 3-4 hours.
• Leftover shredded pork mole can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover shredded pork mole in an airtight container in the refrigerator.
• To reheat, place the pork in a skillet over medium heat until warmed through.
• Serve the shredded pork mole tacos with warm tortillas, fresh cilantro, lime wedges, and any desired toppings.