Home Cooked Pulled Pork – Mexican Mole sauce and Fresh Salsa
FOR THE PORK
• 1 tbsp olive oil
• 750g trimmed pork shoulder cut into 4 large chunks – season well with salt and cracked black pepper
• 1tsp tomato puree
• 200ml Chicken stock( hot)
• 1 orange – zest strips and juice
• 1 cinnamon stick
• 2 sprigs of fresh thyme
FOR THE MOLE SAUCE
• 2 onions, peeled and diced into chunks
• 2 peeled cloves of garlic
• 2 slices white bread – crusts removed
• 250g cherry tomatoes
• 3 tbsp olive oil
• 50g flaked almonds
• 50g raisins
• 2tsp ground coriander
• 2tsp ground cumin
• 1-2 tsp chipotle paste depending how hot and smokey you want the sauce
• 25g plain chocolate, finely chopped
FOR THE SALSA
• 200g radishes, topped and thinly sliced
• 2 avocado’ s – peeled and chopped
• 1 bunch coriander, stalks removed and chopped
• 2 limes, zest and juice
• 1 or 2 green chillies, finely chopped
METHOD
1. Heat the oil in a casserole dish, brown the pork for about 10 minutes until light brown and golden all over.
2. Stir in the tomato puree and cook out the rawness for 1 minute. Pour over the chicken stock, add the orange juice, zest, cinnamon and thyme.
3. Bring to a simmer, cover and simmer gently for 1.5hrs.
4. Meanwhile make the sauce. Heat a non-stick frying pan and dry fry the onions and whole peeled garlic cloves for about 5 minutes, mixing often until softened and charred all over( not burnt).
5. Place the onions and the garlic into a food processor or blender, return the pan to the heat and add the tomatoes. Cook for 3 minutes until they start to blister and char – then add them to the food processor or blender.
6. Place the pan back onto the stove, add a little oil and fry the bread, coriander, cumin and the almonds until golden – add them to the food processor or blender – then throw in the raisins, chocolate and the chipotle paste. 7. Whizz together until a rough paste forms. 8. Once the meat is cooked – using a slotted spoon, place on a board and allow a resting time of 10 – 25 minutes then‘ pull’ apart with 2 forks. Strain the cooking liquid and add a little of the cooking liquid to the rough paste in the food processor or blender – whizz gently.
Tip the contents of the food processor or blender back into the pan containing the pork juices. Simmer on a medium heat for 10-15 minutes – then return the shredded pork to the sauce and cook gently for 20 minutes more. Taste and adjust the seasoning if required.
TO SERVE
Mix all the ingredients for the salsa together and allow to infuse for 10 minutes – simple!
Serve as a casserole with toasted corn bread or with warm tortilla’ s – topped with salsa.
Tip: This can be made well in advance and stored in the fridge for a couple of days – or frozen for up to 3 months. wirrallife. com 23