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1
Preheat the oven to 450 degrees F.
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2
Using a sharp knife, make 6 incisions in the pork roast.
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3
Stuff the garlic cloves in the incisions and pour the lime juice over the pork.
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4
Marinate at room temperature for 30 minutes, turning occasionally.
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5
Season pork with Southwest Seasoning, salt, and pepper.
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6
Rub with 1 tablespoon of the olive oil and place in a roasting pan; roast for 1 hour.
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7
Reduce the oven temperature to 350 degrees F and continue to cook for 3 1/2 to 4 hours or until the meat is very tender.
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8
Remove from oven and cool for 30 minutes.
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9
Using 2 forks, pull the meat off the bones into small pieces and set aside.
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10
Increase the oven temperature to 400 degrees F.
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11
Place the nuts on a baking sheet and bake until toasted and brown, about 6 minutes.
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12
Place the peppers and onions on a baking sheet, drizzle with 1 tablespoon of olive oil, and bake until browned and slightly charred, about 25 minutes.
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13
Remove from the oven and peel, seed and chop the peppers.
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14
In a food processor, combine the nuts, peppers, onions, chili powder, cinnamon, cumin, cocoa, tamarind paste, salt, dark cane syrup, and the vinegar.
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15
Pulse until combined, stopping once to scrape down the sides of the bowl.
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16
With the machine running, add the remaining cup of oil in a slow steady drizzle until the mixture is smooth and creamy.
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17
Pour the nut mixture into a saucepan and whisk in the chicken stock and cream.
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18
Bring the sauce up to a boil and reduce to a simmer.
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19
Cook for 2 minutes.
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20
Remove from the heat and keep warm until ready to serve.
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21
To build the tacos, place some the roasted pork in each tortilla.
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22
Spoon some of the Mole Sauce over the pork.
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23
Place some of the grated cheese on top of the sauce and garnish with fresh cilantro and lime wedges.
