Slow-Cooker Mole Pork

Total Time:
8 hr 35 min
20 min
8 hr 15 min

4 servings

  • 3 white corn tortillas, plus more for serving
  • 4 dried ancho chile peppers, stemmed, seeded and cut into 2-inch pieces
  • 1/3 cup sesame seeds, plus more for topping
  • 1/4 cup raisins
  • 1/2 onion, diced
  • 2 cloves garlic, smashed
  • 2 teaspoons Chinese five-spice powder
  • 1 14 .5-ounce can crushed fire-roasted tomatoes
  • 1 cup roughly chopped fresh cilantro, plus more for topping
  • 1 3 -pound bone-in pork butt, trimmed of skin and excess fat
  • Kosher salt and freshly ground pepper
  • 4 sweet potatoes
  • Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.

  • Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.

  • Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.

  • Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.

  • Photograph by Justin Walker

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