Crock Pot Mole-Style Pulled Pork

Now, I haven’t actually had mole in a long long time, but I kind of don’t think this tastes much like it. It does taste good, though, so… sure? My one suggestion is to make this when you’re planning to have company – I’ve been eating this pork for two meals every day for 6 days and it’s not all gone. It’s A LOT of pork!

IMG_5546Ingredients:

  • 1 10.5 ounce can Campbell’s Condensed French Onion Soup
  • 1/4 cup water
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 4 pound boneless pork shoulder roast
  • 2 tablespoons semi-sweet chocolate pieces
  • 6 plum tomatoes, seeded and chopped
  • 12 8 inch flour tortillas, warmed
  • 1/4 cup chopped fresh cilantro leaves
  • brie (optional)

Combine the soup, water, chili powder, brown sugar, cumin, and cinnamon in a crock pot and stir together. Add the pork and turn it to coat completely.

IMG_5535 Cover and cook on low 8-9 hours, until the pork is fork-tender.

Giant forks!

Giant forks!

Transfer the pork to a cutting board and shred, using two forks.

IMG_5543Add the chocolate to the crock pot and stir until melted, then add the shredded pork back.

IMG_5545Put about 1/2 cup of the pork on each tortilla and top with tomatoes, cilantro, and (my addition) brie. Wrap up, and eat!

Not on your life, cilantro.

Not on your life, cilantro.

IMG_5548

Crock Pot Mole-Style Pulled Pork

From AllRecipes.

  • 1 10.5 ounce can Campbell’s Condensed French Onion Soup
  • 1/4 cup water
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 4 pound boneless pork shoulder roast
  • 2 tablespoons semi-sweet chocolate pieces
  • 6 plum tomatoes, seeded and chopped
  • 12 8 inch flour tortillas, warmed
  • 1/4 cup chopped fresh cilantro leaves
  • brie (optional)

Combine the soup, water, chili powder, brown sugar, cumin, and cinnamon in a crock pot and stir together. Add the pork and turn it to coat completely. Cover and cook on low 8-9 hours, until the pork is fork-tender.

Transfer the pork to a cutting board and shred, using two forks. Add the chocolate to the crock pot and stir until melted, then add the shredded pork back. Put about 1/2 cup of the pork on each tortilla and top with tomatoes, cilantro, and brie. Wrap up, and eat!

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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