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!

Ingredients:

• 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.

Giant forks!

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 (my addition) brie. Wrap up, and eat!

Not on your life, cilantro.

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!