- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 794
- Fat Content: 34g
- Saturated Fat Content: 6g
- Carbohydrate Content: 84g
- Sugar Content: 17g
- Fiber Content: 7g
- Protein Content: 43g
- Sodium Content: 3.52g
Pulled pork with Mexican almond mole sauce
- vegetable-oil - 1 tbsp vegetable oil
- pork-shoulder - 750g trimmed pork shoulder, cut into large chunks
- tomato-puree - 1 tsp tomato puree
- chicken-stock - 200ml hot chicken stock
- orange - strips of zest and juice 1 orange
- cinnamon-stick - 1 cinnamon stick
- thyme - 2 thyme sprigs
- onion - 2 onions, cut into chunks
- garlic-clove - 2 garlic cloves
- cherry-tomato - 250g pack cherry tomato
- vegetable-oil - 2-3 tbsp vegetable oil
- tortilla - 2 x 335g packs corn tortillas
- flaked-almond - 50g flaked almond
- raisin - 50g raisin
- coriander - 2 tsp each ground coriander and cumin
- chipotle-paste - 1-2 tsp chipotle paste
- plain-chocolate - 25g plain chocolate, finely chopped
- radish - 200g radish, trimmed and thinly sliced
- avocado - 2 avocados, chopped
- lime - juice 2 limes
- coriander - bunch coriander, leaves only
- green-chilli - 1-2 green chillies, finely chopped
- Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato puree and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1 1/2 hrs.
- Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
- Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
- Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.
Mexican recipe for 6 people, takes only 10 mins; recipe has vegetable oil, pork shoulder, tomato purée, chicken stock, orange, cinnamon stick, thyme, onion, garlic clove, cherry tomato, vegetable oil, tortilla, flaked almond, raisin, coriander, chipotle paste, plain chocolate, radish, avocado, lime, coriander and green chilli.