Ingredients

Mole Sauce

4 oz Oaxacan 80% Lavados chocolate chopped or grated
3 T chili powder (Ancho powder If you can, but we are making this gringo style so whatever)
2 T Paprika (smoked if you can)
2 t cayenne pepper (or chipotle) or to taste
1 T dried garlic granules
1 T dried onion flakes
1 T black pepper, freshly ground
1 T cumin ground
1 T coriander ground
1 T cinnamon powder
1/2 t clove powder
1/2 t oregano
2 T masa harina
2 T vinegar of choice, I like balsalmic.
2 cups boiling water

Optional Add Ins

1/2 c raisins
2 Medium tomato or 15 oz can fire roasted, chopped
3 Tomotillos, chopped
3 T seaseme seeds, ground
3 T almonds

For The Pot

2-4 lb pork butt, salted
Oil of choice, bacon grease is my choice
1 large onion

Preparing The Mole Sauce:

Combine all the primary mole ingredients in a 1 quart mason jar and puree with an immersion blender. If you don’t have one, many blenders or food processors will work but be very careful that the boiling water does not cause it to spray out (been there, done that, 0/10 would not recommend).

If you want to add any or all of the optional ingredient, add those and blend again until smooth.

You can use this now or put away for another time.

Making The Pulled Pork

Pre-heat to 350 F

I like to salt my pork butt liberally on all sides, and let set for 1-3 days in the refrigerator (thank you Acid Salt Fat Heat https://www.saltfatacidheat.com/) but you can use it fresh also.

Heat a pan (I love my iron pans but non-stick are fine too) with about 2 T of oil just to smoking. I adore rendered bacon fat but use what you have. Sear the pork on all sides, 1-2 minutes per side, not forgetting the two ends.

Slice the onion, put in the bottom of a Dutch oven or baking dish with lid. Place the seared pork on top and cover with the mole sauce, and place in the oven.

After 30 minutes, turn down to 200 F and cook for 3 hours.