Scrumptious Sundays

Fall-Apart Pork Roast with Mole

One of our Slow Cooker favorites

2/3 cup whole almonds

2/3 cup raisins

3 Tbsp Olive Oil, divided

1/2 cup chopped onion

4 garlic cloves

2 3/4 lb lean boneless pork shoulder roast, well trimmed

1 can (14.5 oz) fire-roasted tomatoes or diced tomatoes, undrained

1 cup cubed bread, any variety

1/2 cup chicken broth

2 oz Mexican chocolate (chopped) [found in the International isle at your grocery store]

2 Tbsp chipotle peppers in adobo sauce, chopped

1 tsp salt

1) Heat large skillet over medium-high heat until hot.  Add almonds and toast 3-4 minutes, stirring frequently, until fragrant.  Add raisins.  Cook 1-2 minutes longer, siring constantly, until raisins begin to plump.  Place 1/2 of almond mixture in large mixing bowl; reserve remaining for garnish

2) In same skillet, heat 1 Tbsp oil.  Add onions and garlic.  Cook and stir 2-3 minutes until softened.  Add to almond mixture in mixing bowl; set aside.

3) Heat remaining oil in same skillet.  Add pork roast and brown on all sides, about 5-7 minutes.  Transfer to 4 1/2 qt slow cooker.

4) Combine tomatoes with joyce, bread, broth, chocolate, chipotle peppers and salt with almond mixture.  Puree mixture in blender or food processor.  Possibly need to do 2 to 3 batches until smooth.

 5) Pour puree over pork roast in slow cooker.

6) Cover; cook on low 7-8 hours or on high 3-4 hours.  Remove pork roast from slow cooker.  Whisk sauce until smooth before spooning over pork roast.  Garnish with reserved almond mixture.

Great dish with rice.  A little spicy, but we love spice.  If you don't love spice then omit the Chipotle peppers.