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1
Mix all ingredients for dry rub thouroughly.
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2
Apply dry rub to outside of pork butt, liberally.
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3
Lay out fire for for indirect cooking.
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4
Place pork but over drip pan, add wood chips for smoking.
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5
Cook at 250-300F, replinishing wood chips as needed for 2-3 hours.
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6
While pork is smoking, start mole sauce.
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7
Place chile peppers, and raisins in wide bottomed sauce pan, over medium heat.
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8
Cook for 5-7 minutes until they become aromatic.
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9
Add spices, tomato paste, almonds, and sesame oil to pan.
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10
Cook an additional 1 minute
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11
Add stock to pan, increase heat to medium-high, and bring to a boil.
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12
When sauce comes to a boil, add chocolate, an crumbled, toasted bread then reduce heat to a simmer.
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13
Simmer sauce for one hour, then using either an immersion blender or stand blender, puree the sauce until smooth.
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14
Return sauce to a simmer for another hour, then add brown sugar, and season with salt if neccesary.
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15
After pork butt has been thouroughly smoked, lightly sautee the peppers and onions.
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16
Place peppers, onions, mole sauce, and pork but in baking dish, and tent with aluminum foil.
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17
Return pan to indirect heat until the pork easily shreds and pulls away from the bone.
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18
Mix the shredded pork with the sauce, peppers, and onions.
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19
Serve on warm tortilla shells with your choice of condiments.
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20
Some suggestions: Salsa Fresca (a quick recipe is available on my profile), Shredded Cheese, Fresh Cilantro Leaves, Sour Cream, and Sliced Avocado.
