Pulled pork with Mexican almond mole sauce

Pulled pork with Mexican almond mole sauce

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(6 ratings)


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Cooking time

Prep: 20 mins Cook: 2 hrs, 10 mins

Skill level

Moderately easy


Serves 6

Popular in Mexican cuisine, a mole is a thick sauce with complex flavours. Great help-yourself party food

Nutrition and extra info

  • Only pork can be frozen
Nutrition info


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  • 1 tbsp vegetable oil
  • 750g trimmed pork shoulder, cut into large chunks
  • 1 tsp tomato purée
  • 200ml hot chicken stock
  • strips of zest and juice 1 orange
  • 1 cinnamon stick
  • 2 thyme sprigs

For the mole sauce

  • 2 onions, cut into chunks
  • 2 garlic cloves
  • 250g pack cherry tomatoes
  • 2-3 tbsp vegetable oil
  • 2 x 335g packs corn tortillas
  • 50g flaked almonds
  • 50g raisins
  • 2 tsp each ground coriander and cumin
  • 1-2 tsp chipotle paste
  • 25g plain chocolate, finely chopped

For the salsa

  • 200g radishes, trimmed and thinly sliced
  • 2 avocados, chopped
  • juice 2 limes
  • bunch coriander, leaves only
  • 1-2 green chillies, finely chopped

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  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. 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. 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. 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.

Recipe from Good Food magazine, January 2010

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Show comments
archangelrich's picture
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It's nice. I agree that it was perhaps a little bit too orangey, which hid some of the other flavours, but still very good. My top tip - when it says large chunks - you really do want large chunks. I cut mine a bit too small and shredding the meat drove me to distraction! I wasn't too struck by the salsa though.

hattieuns's picture

Made this recipe for a family dinner along with the chicken and bean enchiladas, both were a big hit! This recipe takes a few hours to prepare but freezes fine so can be made ahead.

katec2's picture
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Would've been a lot nicer if it wasn't so orangey. I'd try again with just the zest, no juice.

kathrynandrews's picture
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A very tasty dish which freezes very well if you want to make it in batches.

kathrynandrews's picture
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Absolutely delicious. A bit of effort to make but well worth it. Freezes incredibly well to.