SLOW-COOKER MOLE PORK

Slow-Cooker Mole Pork image

Provided by Food Network Kitchen

Time 8h35m

Yield 4 servings

Number Of Ingredients 12

Previous Next

3 white corn tortillas, plus more for serving
4 dried ancho chile peppers, stemmed, seeded and cut into 2-inch pieces
1/3 cup sesame seeds, plus more for topping
1/4 cup raisins
1/2 onion, diced
2 cloves garlic, smashed
2 teaspoons Chinese five-spice powder
1 14.5-ounce can crushed fire-roasted tomatoes
1 cup roughly chopped fresh cilantro, plus more for topping
1 3-pound bone-in pork butt, trimmed of skin and excess fat
Kosher salt and freshly ground pepper
4 sweet potatoes

Steps:

Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.