Pulled Pork in the Slow Cooker with Mole seasoning

Many slow cooker recipes are using bottled BBQ sauces. I decided to go the other way and use a combination of juice, ketchup and vinegar and spices.

The long cooking time on low made the pork very tender. The Mole seasoning is made from a variety of ingredients: Ancho chilis, cocoa nips, toasted almonds, sesame seeds and pine nuts. Tomato flakes, cumin, Telicherry pepper, cinnamon, garlic, tonka bean, clove and anis. That is just the ingredients listing from the back of the spice container. I am sure, most Mexican households make their own. Mole can contain up to 40 ingredients, I have read.

That Mole spiceblend gives warmth and depth to the sauce. Much better than a bottle of  industrial made BBQ Sauce. The liquid I used was s can of Korean pear juice. That in combination with ketchup and Worchester sauce - I can't pronounce it properly and mostly just call it Lea&Perrins.

Ingredients for 3:

725 g pork neck

Salt and pepper

1 tbsp rapeseed oil

2 medium red onions

4 garlic cloves

200 ml Korean pear juice

1/2 cup Ketchup

1/3 cup white balsamic vinegar

2 tbsp Worchester sauce

2 tbsp heaped with Mole

1 tsp hot Spanish smoked paprika

2 tsp smoked paprika

Season the pork on all sides with salt and pepper. Drizzle the slow cooker pot with a little oil and place the pork on top.

Chop the garlic and onions roughly and place them around the pork. In a bowl mux tge sauce and add it.

Cook on low for 6 hours. Get the pork out and pull it apart and mix it with some of the onions and the sauce. Enjoy on a bread roll.