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1
Use a slow cooker that is big enough to fit your pork roast into.
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2
Line the bottom of the slow cooker with onion slices and garlic cloves (no need to mince them.)
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3
Place pork on top of the onions.
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4
Put the cup of water in a small bowl.
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5
Mix all of the spices and the sugar into the water, and pour it over the pork shoulder.
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6
Put the tomato paste and chocolate square into the water, as well as the whole chipotle pepper, almonds, raisins and sesame seeds.
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7
Put the lid on.
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8
Turn the slow cooker on low heat.
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9
As it cooks down, the juices from the pork will simmer into the other spices and create a rich, and amazing sauce with a hint of smokey chocolate flavor.
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10
Let it cook for 6 -8 hours.
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11
At about an hour before the end of your cooking time, before the pork completely falls apart, lift it out of the slow cooker and set it on a platter.
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12
Pull out the chipotle pepper and discard it.
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13
Use an immersion blender in the slow cooker to puree all of the almonds, raisins, sesame seeds, onions and garlic and other chunks.
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14
Then put the pork back into the crock and continue cooking (cut the pork in half if necessary to speed up the cooking).
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15
Transfer the pork to a serving dish and shred it using two forks.
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16
Drizzle rest of the mole sauce on top of the meat.
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17
Serve with tortillas or hard shell tacos.
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18
Side dishes like refried beans, mixed salad greens, shredded red cabbage, jicama, cilantro, sour cream and shredded monterey jack cheese are great accompaniments.
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19
I often make an easy Spanish rice recipe to go with my Mexican dishes.
