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Pulled pork with Mexican almond mole sauce

Ingredients

  1. Step 1 1 tbsp vegetable oil
  2. Step 2 750g trimmed pork shoulder , cut into large chunks
  3. Step 3 1 tsp tomato purée
  4. Step 4 200ml hot chicken stock
  5. Step 5 strips of zest and juice 1 orange
  6. Step 6 1 cinnamon stick
  7. Step 7 2 thyme sprigs
  8. Step 8 2 onions , cut into chunks
  9. Step 9 2 garlic cloves
  10. Step 10 250g pack cherry tomato
  11. Step 11 2-3 tbsp vegetable oil
  12. Step 12 2 x 335g packs corn tortillas
  13. Step 13 50g flaked almond
  14. Step 14 50g raisin
  15. Step 15 2 tsp each ground coriander and cumin
  16. Step 16 1-2 tsp chipotle paste
  17. Step 17 25g plain chocolate , finely chopped
  18. Step 18 200g radish , trimmed and thinly sliced
  19. Step 19 2 avocados , chopped
  20. Step 20 juice 2 limes
  21. Step 21 bunch coriander , leaves only
  22. Step 22 1-2 green chillies , finely chopped
Pulled pork with Mexican almond mole sauce
Calories: 794 Carbohydrate: 84 g Protein: 43 g Fat: 34 g
Cook time: 150 minutes Prep time: 20 minutes Total time: 170 minutes Servings: 6

TAGS

Dinner Main course Mexican Josh Eagleton 6 serving 800 kcal or less almond Avocado Avocado burrito Chipotle paste Cinnamon stick Cinnamon stick Emma Lewi Fajita Help-yourself Main Mexican onion onion Over an hour Party food Plain chocolate Pork Pork shoulder Pork shoulder Seasonal tortilla tortilla Wrap

Directions

  1. Step 1 Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
  2. Step 2 Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
  3. Step 3 Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
  4. Step 4 Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.